Mini chicken pot pies

Embark on a culinary adventure with these Mini Chicken Pot Pies, where classic comfort food meets convenient individual servings. This recipe packs all the rich flavors of traditional chicken pot pie into adorable mini versions, perfect for a cozy family dinner or as a delightful appetizer during gatherings.

Ideal for anyone craving the warm, comforting taste of home-cooked meals, these mini pot pies encapsulate a full-flavored experience with each bite-sized portion. Ready to impress your guests or treat your family to a dish full of hearty goodness? Let’s dive into this straightforward and utterly rewarding recipe.

Rich and Flavorful: Your New Favorite Comfort Food

This Mini Chicken Pot Pies recipe not only delivers on taste but also offers the charm of personalized servings. It's a fantastic way to enjoy a beloved dish, with each component carefully layered to recreate the classic flavors in a fun, new format.

Here’s how you can achieve that perfect blend of creamy filling and flaky crust, complete with tips to ensure your mini pies turn out perfectly every time.

Pro Tips for Perfect Mini Pot Pies:

1. Saute for Depth of Flavor: Begin by cooking the onions until translucent to form a flavorful base.
2. Thick and Creamy Sauce: Use flour and gradually add liquids to create a smooth, thick sauce that binds the filling beautifully.
3. Vegetable Variety: Incorporate a mix of vegetables for color and texture contrast.
4. Perfect Crust: Cut the pie crusts to just the right size for your muffin tin
   to ensure a snug fit without excess overlap.
5. Golden Finish: An egg wash will give your mini pies a lovely golden sheen and a deliciously crisp top.

Mini Chicken Pot Pies Recipe:

• Preparation time: 20 minutes
• Cooking time: 25-30 minutes
• Servings: 12 mini pies
• Equipment: Muffin tin, skillet

Prepare to wow with these delectable miniatures that are as fun to make as they are to eat.

Ingredients:

• 2 tablespoons butter
• 1 onion, finely chopped
• ⅓ cup all-purpose flour
• 1 ½ cups chicken broth
• ½ cup milk
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
• Salt and pepper to taste
• 1 package (about 14.1 oz) refrigerated pie crusts
• 1 egg, beaten for egg wash

Directions:

1. Preheat and Prepare: Set your oven to 375°F (190°C). Grease a muffin tin.
2. Cook Onion and Flour: In a skillet, melt butter over medium heat. Add onion, cooking until translucent. Stir in flour and cook for a minute to remove the raw taste.
3. Make the Sauce: Gradually add chicken broth and milk, stirring continuously until the sauce thickens.
4. Add Filling Ingredients: Mix in shredded chicken and frozen vegetables. Season with salt and pepper, cooking until everything is well combined and the vegetables are tender.
5. Prepare the Crusts: Unroll the pie crusts and cut out rounds slightly larger than your muffin cups. Press these into the tin.
6. Fill the Pies: Spoon the chicken mixture into each crust-lined cup. Top with smaller dough rounds, sealing the edges.
7. Apply Egg Wash: Brush the tops with beaten egg and make small slits in each to allow steam to escape.
8. Bake: Place in the oven and bake for 25-30 minutes or until golden brown.
9. Cool and Serve: Let the pies cool slightly before removing from the tin. Serve warm.

Ready to Delight!

These Mini Chicken Pot Pies offer a fabulous way to enjoy a classic dish in a new, fun format. Each mini pie bursts with the creamy, comforting flavors of chicken pot pie, making them perfect for any occasion that calls for a touch of home-cooked warmth. Enjoy the taste of tradition in every bite!

Print

📖 Recipe