Easy Mini Chicken Pot Pies
Introduction
Mini chicken pot pies are a delightful and comforting dish that everyone loves. They combine tender chicken, colorful vegetables, and creamy filling all wrapped in a delicious crust. These little pies are perfect for dinner, a family gathering, or even a cozy night in. Easy to make and fun to eat, mini chicken pot pies will quickly become a favorite at your table.
Why Make This Recipe
Making mini chicken pot pies is simple and very rewarding. They are great for using up leftover chicken, and the filling can be customized with your favorite vegetables. Plus, they are portioned just right for individual servings, which makes them perfect for parties or meal prep. The best part? They are ready in about 30 minutes!
How to Make Easy Mini Chicken Pot Pies
Ingredients:
- 1/3 cup onion, diced
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 package refrigerated pie crusts (or puff pastry sheets, thawed)
- 1 egg, beaten (for egg wash)
- Optional: fresh parsley for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the diced onion, cooked chicken, mixed vegetables, cream of chicken soup, salt, pepper, and garlic powder if using.
- Roll out the pie crust or puff pastry and cut into circles to line your muffin tin cups.
- Spoon the filling into each dough-lined cup and top with another circle of dough, sealing the edges and cutting a small slit for steam.
- Brush the tops with beaten egg.
- Bake for 25–30 minutes, or until golden brown and filling is bubbling.
- Let cool briefly before serving, garnished with parsley if desired.
How to Serve Easy Mini Chicken Pot Pies
These mini pot pies can be served warm right out of the oven. They make a great main dish and can be paired with a simple salad or some steamed vegetables on the side. For a fun twist, you can serve them with a side of dipping sauces.
How to Store Easy Mini Chicken Pot Pies
If you have leftovers, let the pot pies cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them before baking. Just cover them well and store them in the freezer for up to 2 months. When you’re ready to bake, bake them from frozen, adding a few extra minutes to the cooking time.
Tips to Make Easy Mini Chicken Pot Pies
- If you want to save time, use rotisserie chicken for the filling.
- Feel free to mix in your favorite herbs or spices to customize the flavor.
- Make sure to seal the edges well to prevent the filling from leaking out while baking.
Variation
For a vegetarian option, you can replace the chicken with more vegetables or even cooked lentils. The cream of chicken soup can be swapped with a cream of mushroom or a homemade white sauce for a different flavor.
FAQs
1. Can I use fresh vegetables?
Yes, fresh vegetables can be used. Just make sure to cook them slightly before mixing them into the filling.
2. Can I make these pot pies ahead of time?
Absolutely! You can prepare the filling and assemble the pies in advance. Store them in the refrigerator until you are ready to bake.
3. How do I know when the mini pot pies are done?
They are done when the tops are golden brown and the filling is bubbling out of the slits. If you’re unsure, use a food thermometer; the filling should reach 165°F (74°C).
Now, you’re all set to make and enjoy your easy mini chicken pot pies! Happy cooking!
