Easy mini chicken pot pie recipes for weeknight meals

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

1. Quick and Easy: With minimal prep and cook time, this recipe is perfect for busy evenings.
2. Freezer-Friendly: Make a big batch of Easy Mini Chicken Pot Pies and freeze them for quick meals later.
3. Customizable: Easily adapt the filling to include your favorite vegetables or proteins.
4. Crowd-Pleasing: These individual-sized pies are perfect for serving guests or family.
5. 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 350°F (175°C) 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.

Frequently Asked Questions (FAQs)

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!