Mini Chicken Pot Pies Delicious Comfort Food Recipe

Craving warm, tasty comfort food? These Mini Chicken Pot Pies are just what you need! Packed with tender chicken and fresh veggies, they bring joy to any meal. My simple recipe guides you through each step, from prepping the filling to baking the perfect crust. Whether for dinner or a gather, these mini pies are sure to impress. Let’s dive into this delicious recipe that’s easy to make and hard to resist!

Ingredients

List of Ingredients

To make mini chicken pot pies, gather these simple ingredients:

- 2 cups cooked chicken, shredded

- 1 cup frozen mixed vegetables (peas, carrots, corn)

- 1/2 cup onion, finely chopped

- 2 cloves garlic, minced

- 2 tablespoons butter

- 3 tablespoons all-purpose flour

- 1 1/2 cups chicken broth

- 1/2 cup milk

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- 1 package refrigerated pie crusts (2 crusts)

- 1 egg, beaten (for egg wash)

Ingredient Substitutions

You can swap some ingredients based on what you have at home. Here are some ideas:

- Chicken: Use turkey or rotisserie chicken for quick prep.

- Frozen Vegetables: Fresh vegetables work well. Just cook them first.

- Butter: Olive oil or vegetable oil can replace butter.

- Flour: Gluten-free flour works as a great substitute.

- Chicken Broth: Use vegetable broth for a lighter flavor.

Fresh vs. Frozen Vegetables

Fresh and frozen vegetables both work well in this recipe.

- Fresh Vegetables: They add vibrant flavor and color. Just chop and sauté them before adding to the mix.

- Frozen Vegetables: They save time and are often just as nutritious. Plus, they are ready to use without prep.

Using either option makes your mini chicken pot pies tasty and comforting.

Step-by-Step Instructions

Prepping the Filling

Start by melting butter in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté until the onion turns clear, about 3 to 4 minutes. Next, stir in shredded chicken and frozen mixed vegetables. Cook this mixture for 2 more minutes.

Now, sprinkle flour over the chicken mix and stir well. Cook this for another minute to brown the flour slightly. Gradually pour in chicken broth and milk. Keep stirring until everything thickens, about 3 to 5 minutes. Finally, add thyme, rosemary, salt, and pepper. Remove from heat and let it cool for a few minutes.

Assembling the Mini Pies

Roll out the pie crusts on a floured surface. Use a round cutter or glass to cut circles about 4 to 5 inches wide. These will fit your muffin tin. Gently place each circle into the muffin tin, pressing down on the bottom and sides.

Fill each crust with your chicken mixture. Be careful not to overfill. Use any leftover crust to cut out smaller circles for the tops. Place these over the filling and seal the edges by pinching or pressing with a fork. Brush the tops with the beaten egg to give them a golden color.

Baking to Perfection

Preheat your oven to 400°F (200°C). Place the muffin tin in the oven and bake for 20 to 25 minutes. Watch for a golden brown crust. Once baked, let them cool for a few minutes before taking them out of the tin. These mini chicken pot pies are ready to enjoy!

Tips & Tricks

How to Achieve a Flaky Crust

To get a flaky crust, keep your ingredients cold. Use cold butter and water. When mixing, don’t overwork the dough. Lightly handle it to keep air in the layers. Chill the dough for a bit before rolling it out. This will help make it crisp and flaky when baked.

Recommended Cooking Tools

Here are some tools that make your job easier:

- Muffin tin (for mini pies)

- Rolling pin (for dough)

- Round cutter or glass (to cut dough)

- Large skillet (for cooking filling)

- Mixing spoon (for stirring)

- Measuring cups and spoons (for accuracy)

Perfect Pairings and Serving Suggestions

Mini chicken pot pies pair well with a fresh salad. A simple green salad with a light vinaigrette works great. You can also serve them with mashed potatoes or steamed veggies. For drinks, try a light white wine or iced tea. These choices add balance and freshness to your meal.

Variations

Vegetarian Mini Pot Pies

You can easily make a vegetarian version of mini pot pies. Start with a mix of veggies like bell peppers, mushrooms, and spinach. Replace the chicken with cooked lentils or chickpeas for protein. Use vegetable broth instead of chicken broth to keep it flavorful. This version is hearty and just as comforting.

Different Meat Options

Love variety? Try different meats in your pot pies. Turkey is a great swap for chicken. You can also use beef or pork. Just make sure to cook the meat first, then follow the same steps for the filling. Each meat adds its own unique flavor to the dish.

Flavorful Add-ins

Spice up your mini pot pies with tasty add-ins. Cheese is a great choice; sharp cheddar or creamy mozzarella melts beautifully. You can also add spices like paprika or cayenne for a kick. Fresh herbs like parsley or basil give a nice touch, too. Don't be afraid to mix and match flavors to find your favorite combination!

Storage Info

How to Store Leftovers

To keep your mini chicken pot pies fresh, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. If you put them in the fridge while warm, they can get soggy. Always remember to store them whole, not cut. This keeps the crust nice and crispy for later.

Reheating Instructions

When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the mini pot pies on a baking sheet. Cover them loosely with foil to prevent burning. Heat for about 15-20 minutes or until they are warm all the way through. You can also microwave them. But the crust will not be as crispy. Heat in short bursts. Start with 30 seconds, check, and repeat until warm.

Freezing Mini Chicken Pot Pies

You can freeze these tasty treats, too! Make sure they are completely cool first. Wrap each pie tightly in plastic wrap and then in foil. This keeps them fresh for up to three months in the freezer. When you're ready to eat one, thaw it in the fridge overnight. Bake it straight from frozen at 400°F (200°C) for about 30-35 minutes. This way, you have a warm meal ready anytime!

FAQs

Can I use store-bought filling?

Yes, you can use store-bought filling. It saves time and effort. Look for good quality chicken pot pie filling at your local store. Check the ingredients for a healthy option. You can mix in some fresh veggies if you want. This adds flavor and texture to your pies.

How can I make these gluten-free?

To make mini chicken pot pies gluten-free, use gluten-free pie crusts. Many brands offer ready-made gluten-free crusts. For the filling, replace all-purpose flour with a gluten-free flour blend. You can also use cornstarch to thicken the filling. Just mix it with cold broth before adding it to the skillet. This keeps the filling creamy and tasty.

What are the best brands for pre-made mini chicken pot pies?

Some good brands for frozen mini chicken pot pies are Marie Callender's and Stouffer's. They have tasty options with good ingredients. Check the labels to find ones with less sodium and no artificial flavors. Always cook them according to package instructions for the best results.

You now have the tools to create delicious mini chicken pot pies. We covered key ingredients, how to prep them, and the steps for baking. Remember the tips for a flaky crust and the variations to suit your taste. Store any leftovers properly, and don’t hesitate to experiment with flavors. Mini pot pies are great for any meal. With practice, you’ll master this tasty dish and impress your friends and family. Get cooking and enjoy every bite!