Picture this: a chilly evening, the aroma of savory chicken and vegetables wafting through your home, and the anticipation of a warm, flaky pastry waiting to be devoured. Easy Mini Chicken Pot Pies are not just a meal; they’re a hug in a dish, perfect for cozy nights in or a comforting lunch. With their individual sizes, they make for easy servings that are ideal for meal prep or feeding a crowd.
These easy mini chicken pot Pies are a wonderful version of the classic Chicken Pot Pie. Using Pillsbury Pie Crust, they come together quickly, making them a go-to recipe for busy weeknights. Plus, they are freezer-friendly, so you can whip up a batch and enjoy them anytime. This recipe is not only a crowd-pleaser but also a versatile dish that can be tailored to your preferences. Let’s dive into the details of how to create these delicious mini pot pies.
Equipment Needed
- Muffin tin
- Skillet
- Mixing bowl
- Rolling pin
- Whisk
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and cook time, this recipe is perfect for busy evenings.
- Freezer-Friendly: Make a big batch of Easy Mini Chicken Pot Pies and freeze them for quick meals later.
- Customizable: Easily adapt the filling to include your favorite vegetables or proteins.
- Crowd-Pleasing: These individual-sized pies are perfect for serving guests or family.
- Comfort Food: A warm, flaky crust filled with creamy chicken and veggies is pure comfort.
Ingredients and Substitutions
- Pillsbury Pie Crust: This shortcut saves time and ensures a flaky crust. If you prefer to make your own then use your favourite pie crust recipe.
- Cooked Chicken: Shredded rotisserie hens are a fantastic time-saver. You can also use turkey or even leftover holiday poultry.
- Frozen Peas and Carrots: These add color and nutrition. Feel free to substitute with fresh veggies like diced potatoes or corn.
How to Make Easy Mini Chicken Pot Pies (Step-by-Step)
Step 1: Prepare the Muffin Tin
Begin by preheating your oven to 400°F (200°C). Grease a muffin tin generously with cooking spray or butter to ensure easy removal of the pies after baking.
Step 2: Roll Out the Pie Crust
Unroll the Pillsbury Pie Crust and place it on a lightly floured surface. Use a rolling pin to smooth it out slightly. Using a round cutter or a glass, cut out circles that are large enough to fit into the muffin tin. You’ll need two circles per pie—one for the bottom and one for the top.
Step 3: Make the Filling
In a pan in a skillet, melt the butter in a tablespoon over moderate temperature. Incorporate the chopped onion, and cook until the onion is translucent, around 3-4 mins.
Next, sprinkle the flour over the onions and stir for about a minute. This will help thicken your filling. Gradually pour in the milk, whisking continuously until the mixture thickens and bubbles.
Add the thyme, salt, and pepper, stirring to combine. Finally, fold in the shredded chicken and frozen peas and carrots. Mix well until everything is coated in the creamy sauce.
Step 4: Assemble the Pies
Place the bottom pie crust circles into the muffin tin, pressing them gently to fit. Place the mixture of chicken and vegetables into each of the crusts, and fill them with plenty of.
Top each pie with another crust circle, pinching the edges to seal. Make sure to cut a couple of slits into your pie’s top, allowing air to circulate during the baking.
Step 5: Bake
Place the muffin pan in the oven that is preheated and bake for 25 minutes at least until the muffins’ tops of the muffins are golden brown. The aroma will fill your kitchen, making it hard to resist.
Step 6: Cool and Serve
After baking, remove the muffin tins from the oven. Let the pies rest for a couple of minutes prior to carefully taking them out. Serve warm and enjoy the comforting flavors of your homemade Easy Mini Chicken Pot Pies!
Expert Tips for Success
- Avoid Soggy Bottoms: Ensure the bottom crust is not too thick, as this can lead to sogginess. A thin layer allows for a nice, flaky texture.
- Don’t Overfill: While it’s tempting to pack in the filling, overfilling can cause the pies to spill over and make a mess.
- Use Egg Wash: To get a golden-brown color apply a light coating of the pie by using eggs (1 beat egg and one teaspoon of water) prior to baking.
Variations and Customizations
- Vegetarian Option: Substitute the chicken with a mix of mushrooms, spinach, and cheese for a delightful vegetarian twist.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for some heat.
- Herbs and Spices: Experiment with different herbs like rosemary or dill to enhance the flavor profile.
Storage and Reheating Instructions
Storage: If you have leftovers, store the small pots of pie in a sealed, airtight container in the fridge for at least three days.
Reheating: To heat them up the food items, place them in a oven that is preheated that is set at 350degF (175degC) for about 10 minutes or until cooked through. You can also microwave them, but the crust may not stay as crispy.
Serving Suggestions
These Easy Mini Chicken Pot Pies pair wonderfully with a simple green salad or roasted vegetables. For a heartier meal, consider serving them with mashed potatoes or a warm bread roll on the side.
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Easy Mini Chicken Pot Pies: A Comforting Meal for Any Occasion
These mini chicken pot pies are a freezer-friendly, crowd-pleasing recipe featuring flaky Pillsbury pie crusts filled with a creamy chicken and vegetable mixture. Ideal for weeknights or meal prep!
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
Ingredients
- 1 box Pillsbury Pie Crust (14.1 oz)
- 1 tablespoon butter
- ½ cup chopped onion
- 4 teaspoons all-purpose flour
- 1 cup milk
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups cooked, shredded chicken
- 1 cup frozen peas and carrots
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the Pillsbury Pie Crust and cut them into circles large enough to fill a greased muffin tin.
- In a skillet, melt the butter over medium heat and sauté the onions until translucent.
- Stir in the flour and cook for 1 minute.
- Gradually add the milk, stirring constantly until the mixture thickens.
- Add thyme, salt, pepper, chicken, and frozen peas and carrots. Mix well.
- Fill each pie crust in the muffin tin with the chicken mixture.
- Top each pie with another circle of crust, sealing the edges.
- Cut slits in the top of each crust to allow steam to escape.
- Bake for 25 minutes or until golden brown.
Notes
These pies are versatile; you can swap the chicken for turkey or use fresh veggies. Ensure your muffin tin is well-greased for easy removal after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Frequently Asked Questions (FAQs)
What can you serve along with the mini-chicken pot pie?
Mini chicken pot pies shine brightest at dinner when paired with thoughtfully chosen side dishes that complement their rich, savory profile. A crisp garden salad dressed with light vinaigrette provides a refreshing contrast to the hearty pies, while honey-glazed carrots or garlic-parmesan Brussels sprouts add colorful variety to the plate. For a touch of brightness, serve with cranberry sauce that cuts through the richness of the creamy filling. Simple steamed green beans or roasted asparagus offer elegant accompaniments without overwhelming the main dish. Consider also a light quinoa salad or wild rice pilaf to round out the meal while maintaining balance.
How do you make mini chicken pot pies?
Creating mini chicken pot pies begins with a flavorful filling that combines tender chicken with classic vegetables in a rich, creamy sauce. Start by sautéing diced chicken breast until golden, then add diced onions, carrots, and celery, cooking until the vegetables soften and develop flavor. Create a velvety sauce by making a roux with butter and flour, gradually whisking in chicken broth and cream, then seasoning with fresh thyme, sage, salt, and pepper. Incorporate frozen peas for the color and sweetness. The filling should be thick enough to hold its shape but still creamy.
How to make mini chicken pot pies step by step?
The assembly process starts with preparing your pastry, whether store-bought or homemade, rolling it to the perfect thickness and cutting circles slightly larger than your muffin tins. Carefully press the dough into greased muffin cups, leaving a slight overhang for sealing. Fill each cup generously with the cooled chicken mixture, taking care not to overfill. Top with smaller pastry circles, crimping the edges to seal and cutting small vents to allow steam to escape. Brush the tops with egg wash for a golden finish, then bake in a preheated 375°F oven for 25-30 minutes until perfectly browned and bubbling.
For best results, allow your mini pies to rest for 5 minutes before serving to let the filling set. Make meal prep easier by preparing the filling a day ahead or using rotisserie chicken. These individual pies also freeze beautifully – prepare them up to the baking stage, freeze until solid, then transfer to freezer bags for up to three months. Whether served fresh or frozen and reheated, these mini chicken pot pies deliver comfort food perfection in individual portions.
Related Recipes
- Classic Chicken Pot Pie: A larger version of this comforting dish, perfect for family dinners.
- Vegetable Pot Pie: A meatless option packed with hearty vegetables and a creamy sauce.
- Beef Pot Pie: For those who prefer beef, this recipe offers a delicious alternative.
These Easy Mini Chicken Pot Pies are sure to become a staple in your household. With their flaky crust, creamy filling, and adaptability to various tastes and preferences, they offer comfort in every bite. Whether you’re making them for a weeknight dinner or preparing a batch for the freezer, these pot pies are a fantastic addition to your recipe collection. Try them out and enjoy the warmth and satisfaction they bring to your table!