Mini Chicken Pot Pies The Perfect Bite-Sized Comfort Food

Introduction

Mini chicken pot pies are a delightful twist on the classic comfort food we all know and love. These bite-sized pies are packed with tender chicken, a creamy sauce, and flavorful vegetables, all tucked inside a flaky, golden crust. They’re perfect for family dinners, holiday gatherings, or even meal prep.

This easy recipe uses simple ingredients, and the individual portions make them fun and mess-free to serve. Whether you’re a seasoned cook or a beginner, this recipe will have everyone asking for seconds!

Ingredients for Mini Chicken Pot Pies

For the Filling

• 2 cups cooked chicken (shredded or diced)
• 1 cup frozen peas and carrots (thawed)
• ½ cup frozen corn
• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• ½ teaspoon dried thyme

For the Crust

• 1 package refrigerated pie crusts (2 crusts, rolled out)
• Or, substitute with canned biscuit dough or homemade crust.

Additional Tools

• Muffin tin (for shaping the mini pies)
• Round cookie cutter (or a glass)

How to Make Mini Chicken Pot Pies

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with cooking spray or butter.

Step 2: Prepare the Pie Crusts

1. Roll out the pie crusts on a lightly floured surface.
2. Use a round cookie cutter (or a glass) to cut circles slightly larger than the muffin tin cups. These will form the base of the mini pies.
3. Press each circle into a muffin tin cup, ensuring the crust comes up the sides.

Step 3: Make the Creamy Filling

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
3. Gradually add the chicken broth and milk, whisking until smooth. Let the mixture simmer for 3-4 minutes, or until thickened.
4. Season with salt, pepper, garlic powder (if using), and thyme.
5. Stir in the cooked chicken, peas, carrots, and corn. Mix until well combined.

Step 4: Assemble the Mini Pies

1. Spoon the creamy chicken mixture into each muffin tin crust, filling them generously.
2. For the top crust, use smaller circles of pie dough or biscuit dough to cover the filling. Seal the edges by pinching the top and bottom crusts together or crimping with a fork.
3. Cut a small slit or poke a hole in the top crust to allow steam to escape.

Step 5: Bake the Pies

• Place the muffin tin in the oven and bake for 20-25 minutes, or until the crust is golden brown.
• Let the mini chicken pot pies cool in the tin for 5 minutes before carefully removing them with a fork or spoon.

Serving Suggestions

• Pair with a Side Salad: Serve the mini chicken pot pies alongside a fresh green salad for a balanced meal.
• Great for Lunchboxes: These pies are portable and easy to pack for lunches or picnics.
• Perfect for Parties: Serve them as an appetizer or snack for gatherings—your guests will love their size and flavor.

Tips for Perfect Mini Chicken Pot Pies

1. Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken for the filling.
2. Customize the Veggies: Add diced potatoes, mushrooms, or green beans for variety.
3. Double the Recipe: These pies freeze well, so make a double batch and store extras for busy days.
4. Avoid Overfilling: Leave a little space in each crust to prevent the filling from spilling out while baking.
5. Brush with Egg Wash: For an extra golden crust, brush the tops with a beaten egg before baking.

Variations on Mini Chicken Pot Pies

1. Cheesy Chicken Pot Pies

• Add ½ cup shredded cheddar cheese to the filling for a cheesy twist.

2. Gluten-Free Pot Pies

• Use gluten-free pie crusts or puff pastry and thicken the sauce with cornstarch instead of flour.

3. Vegetarian Mini Pot Pies

• Replace the chicken with diced tofu, mushrooms, or more vegetables like zucchini and bell peppers.

4. Spicy Chicken Pot Pies

• Add diced jalapeños or a dash of cayenne pepper for a bit of heat.

5. Puff Pastry Pot Pies

• Substitute puff pastry for a light and flaky crust.

Health Benefits of Mini Chicken Pot Pies

• Protein-Packed: Chicken provides lean protein essential for muscle repair and growth.
• Nutritious Veggies: The filling is loaded with vitamins, minerals, and fiber from peas, carrots, and corn.
• Portion-Controlled: Mini pies help with portion control while still being satisfying.

FAQs About Mini Chicken Pot Pies

1. Can I freeze mini chicken pot pies?

Yes! Let them cool completely, then store in an airtight container or freezer bag. Reheat in the oven at 350°F (175°C) until warmed through.

2. How long do they stay fresh?

Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

3. Can I make these ahead of time?

Absolutely! Prepare the pies and refrigerate them unbaked for up to 24 hours. Bake when ready to serve.

4. What can I substitute for pie crust?

You can use biscuit dough, puff pastry, or even crescent roll dough as a crust alternative.

5. Can I use leftover turkey instead of chicken?

Yes, turkey works just as well and is a great option for post-holiday meals.

6. How can I make them dairy-free?

Substitute the butter with vegan butter and use almond milk or oat milk in place of regular milk.

Conclusion

Mini chicken pot pies are a versatile and delicious dish that combines the comforting flavors of a classic pot pie with the convenience of individual servings. Whether you’re preparing a weeknight dinner, hosting a party, or looking for a fun meal idea, these mini pies are sure to impress.

Give this recipe a try, and enjoy the flaky crust, creamy filling, and wholesome goodness in every bite. Bon appétit!