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Mini Chicken Pot Pies

Tiny Comforts: Mini Chicken Pot Pies Imagine holding a perfectly portioned, flaky pastry filled with tender chicken, vibrant vegetables, and a creamy, savory sauce. Mini Chicken Pot Pies are the epitome of comfort in a compact package, offering all the flavors of a classic chicken pot pie in a convenient, single-serving form. This recipe promises warm, comforting bites that are perfect for a cozy family dinner, potluck gatherings, or anytime you want to indulge in a bite-sized taste of home.

Compact Comfort

The star of these mini pot pies is their convenient, single-serving size, making them a portable comfort food.

Homestyle Filling

This recipe features a hearty filling with chicken, mixed vegetables, and a creamy sauce reminiscent of homemade comfort.

Substitutions and Variations:

Customize your Mini Chicken Pot Pies with these variations:

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  1. Turkey Twist: Use leftover turkey instead of chicken for a post-holiday twist.
  2. Vegetarian Delight: Replace the chicken with extra vegetables or tofu for a vegetarian option.
  3. Herbaceous Flavor: Add fresh herbs like thyme or rosemary for an extra layer of flavor.

Closing in Todd Wilbur Style

Now that you’ve discovered the tiny comforts of Mini Chicken Pot Pies, it’s time to savor their homestyle goodness. Share them with loved ones, serve them as appetizers or snacks, or simply enjoy them when you crave a bite-sized taste of comfort. Don’t forget to leave a review and share your favorite filling additions or herb choices with us. Happy pot pie-making!

Tips or Notes:

  • You can use store-bought pie crust for convenience, or make your own if you prefer a homemade touch.
  • If you’re short on time, you can use pre-cooked rotisserie chicken or leftover chicken.
  • Make sure to seal the edges of the pastry well to prevent any filling from leaking out during baking.

Frequently Asked Questions

Can I make these Mini Chicken Pot Pies in advance?

Yes, you can assemble the pies and refrigerate them before baking. Simply bake them when you’re ready to enjoy.

Can I use puff pastry instead of pie crust?

Yes, puff pastry can be used for a slightly different texture and flavor.

Mini Chicken Pot Pies

Mini Chicken Pot Pies

Recipe by Alexandra
0.0 from 0 votes
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Title: Mini Chicken Pot Pies [RankMath Would Like, SEO FRIENDLY]

  • Tiny Comforts: Mini Chicken Pot Pies

  • Imagine holding a perfectly portioned, flaky pastry filled with tender chicken, vibrant vegetables, and a creamy, savory sauce. Mini Chicken Pot Pies are the epitome of comfort in a compact package, offering all the flavors of a classic chicken pot pie in a convenient, single-serving form. This recipe promises warm, comforting bites that are perfect for a cozy family dinner, potluck gatherings, or anytime you want to indulge in a bite-sized taste of home.

  • Compact Comfort

  • The star of these mini pot pies is their convenient, single-serving size, making them a portable comfort food.

  • Homestyle Filling

  • This recipe features a hearty filling with chicken, mixed vegetables, and a creamy sauce reminiscent of homemade comfort.

  • Substitutions and Variations:

  • Customize your Mini Chicken Pot Pies with these variations:

  • Turkey Twist: Use leftover turkey instead of chicken for a post-holiday twist.

  • Vegetarian Delight: Replace the chicken with extra vegetables or tofu for a vegetarian option.

  • Herbaceous Flavor: Add fresh herbs like thyme or rosemary for an extra layer of flavor.

  • Closing in Todd Wilbur Style

  • Now that you’ve discovered the tiny comforts of Mini Chicken Pot Pies, it’s time to savor their homestyle goodness. Share them with loved ones, serve them as appetizers or snacks, or simply enjoy them when you crave a bite-sized taste of comfort. Don’t forget to leave a review and share your favorite filling additions or herb choices with us. Happy pot pie-making!

  • Tips or Notes:

  • You can use store-bought pie crust for convenience, or make your own if you prefer a homemade touch.

  • If you’re short on time, you can use pre-cooked rotisserie chicken or leftover chicken.

  • Make sure to seal the edges of the pastry well to prevent any filling from leaking out during baking.

  • FAQs:

  • Q: Can I make these Mini Chicken Pot Pies in advance?

  • A: Yes, you can assemble the pies and refrigerate them before baking. Simply bake them when you’re ready to enjoy.

  • Q: Can I use puff pastry instead of pie crust?

  • A: Yes, puff pastry can be used for a slightly different texture and flavor.

  • Cuisine: American

  • Servings : 12 mini pot pies

  • Prep Time: 20 minutes

  • Cook Time: 25 minutes

  • Total Time: 45 minutes

  • Ingredients [Simplified]

  • For Mini Chicken Pot Pies:

  • 1 tablespoon 1 olive oil

  • 1 small 1 onion, finely chopped

  • 2 2 carrots, diced

  • 2 2 celery stalks, diced

  • 2 cups 2 (240g) cooked chicken, diced

  • 1 cup 1 (120g) frozen mixed vegetables (peas, carrots, corn, green beans)

  • 1/4 cup 1/4 (30g) all-purpose flour

  • 1 cup 1 (240ml) chicken broth

  • 1 cup 1 (240ml) milk

  • 1/2 teaspoon 1/2 salt, or to taste

  • 1/4 teaspoon 1/4 black pepper, or to taste

  • 2 2 refrigerated pie crusts

  • 1 1 egg, beaten (for egg wash)

Directions

  • Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
  • Stir in the cooked chicken and frozen mixed vegetables. Cook for an additional 2 minutes.
  • Sprinkle the flour over the mixture and stir to coat everything evenly.
  • Pour in the chicken broth and milk. Stir continuously until the mixture thickens and comes to a gentle boil. Season with salt and black pepper to taste. Remove from heat and set aside.
  • Roll out one of the pie crusts on a floured surface. Using a round cutter or a glass, cut out 6 circles that fit the muffin tin. These will be your pie crust bases.
  • Place each pie crust base into a muffin cup, pressing it down to form a mini pie shell.
  • Divide the chicken and vegetable filling equally among the pie crusts.
  • Roll out the second pie crust and cut out 6 smaller circles to serve as the pie crust tops.
  • Place a pie crust top on each filled muffin cup. Seal the edges by pressing them together.
  • Brush the tops of the mini pot pies with beaten egg for a golden finish.
  • Use a sharp knife to make a small slit in the center of each pie crust to allow steam to escape during baking.
  • Bake in the preheated oven for 20-25 minutes or until the mini pot pies are golden brown and the filling is bubbly.
  • Remove from the oven, let cool slightly, and then carefully remove the mini pot pies from the muffin tin.
  • Serve your Mini Chicken Pot Pies and savor the tiny comforts of homestyle goodness!

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