© Original Recipe By Fresh & Fit Recipes ©
Delicious Mini Chicken Pot Pies for Comforting Bites 🥧🍗✨
1. Introduction
Are you craving a warm, savory treat that combines the hearty goodness of classic chicken pot pie with the convenience of bite-sized portions? Mini Chicken Pot Pies are the perfect solution, offering a comforting dish that is easy to serve and even easier to enjoy. These small chicken pies are great for family dinners, parties, or as a quick lunch. In this recipe, we’ll guide you through creating irresistibly flaky, flavorful personal chicken pie pockets that are sure to satisfy your craving for cozy comfort food.
2. Ingredients Needed for Mini Chicken Pot Pies
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic minced
- 1/2 cup cream of chicken soup
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade crust)
- 1 egg, beaten (for egg wash)
- Optional: shredded cheese for topping
3. Step-by-Step Instructions for Making Bite-Sized Chicken Pies
Prepare the Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Stir in the shredded chicken, mixed vegetables, cream of chicken soup, dried thyme, salt, and pepper. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and let it cool slightly.
Prepare the Pie Crusts
Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter or a glass, cut out circles approximately 3 inches in diameter — these will serve as the tops and bottoms of your mini pies.
Assemble the Mini Chicken Pot Pies
Place a circle of crust into each muffin tin cavity (preferably greased). Spoon a generous tablespoon of the chicken filling into the center of each crust. Cover with another circle of crust, sealing the edges by pinching or crimping. Make a small slit on the top crust to allow steam to escape.
Bake the Pies
Brush the tops with beaten egg for a golden, shiny finish. Optionally, sprinkle shredded cheese on top before baking. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and crispy.
4. Storage & Reheating Tips
Allow the mini chicken pies to cool completely before storing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually on a baking sheet, then transfer to a sealed bag or container for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through or in the microwave for 1-2 minutes for quick bites.
5. Serving Suggestions for Personal Chicken Pies
Serve these bite-sized chicken pies with a side of fresh greens or a simple salad for a complete meal. They also make delightful party appetizers or lunch boxes. For a pairing option, try combining them with a light creamy spinach and mushroom pasta.
6. Frequently Asked Questions about Mini Chicken Pot Pies
Can I use homemade pie crust for these mini chicken pot pies?
Absolutely! Homemade crust adds an extra layer of flavor. Use your favorite pie crust recipe and roll out to about 1/8 inch thickness for best results.
What are good substitutions for cream of chicken soup?
You can substitute with a mixture of milk and flour to create a thickened sauce, or use Greek yogurt for a tangy twist. For a dairy-free option, coconut milk mixed with cornstarch works well.
How long does it take to prepare and cook these mini chicken pies?
The total preparation time is approximately 40 minutes, including filling preparation, assembling, and baking.
Are there dietary modifications I can make?
Yes, use gluten-free pie crusts or vegetables as fillings to accommodate dietary restrictions. You can also add grated cheese or herbs to enhance flavor.
7. Kitchen tools that you might need for this recipe
Investing in the right kitchen tools can make your cooking experience much more enjoyable. The Compact 6-in-1 Digital Air Fryer simplifies baking and reheating, ensuring crispy, evenly cooked mini pies with less oil. A quality T-fal 14-Piece Hard Anodized Nonstick Cookware Set provides unmatched durability for your baking and sautéing needs. For seasoned bakers, a KitchenAid Artisan 5-Quart Stand Mixer allows effortless dough preparation, making homemade crusts a breeze. Use these tools to elevate your culinary creations and enjoy perfectly baked mini chicken pies every time.
8. Tips to Make the Perfect Mini Chicken Pot Pies
- Use cold butter or shortening in your crust to achieve a flaky texture.
- Seal the edges well to prevent filling from spilling out during baking.
- Optional: Brush with egg wash for a shiny, golden finish.
- Mix up the vegetables based on season and preference for added variety.
9. Conclusion
Making your own mini chicken pot pies is an enjoyable way to create comforting, bite-sized meals that are perfect for any occasion. Whether you’re serving them as a quick lunch, party appetizer, or cozy dinner, these small chicken pies satisfy with their flaky crust and savory filling. Don’t forget to experiment with fillings and crusts to customize these pies to your tastes. With a few simple ingredients and handy kitchen tools, you’ll be creating delicious, personal chicken pot pies in no time. Happy baking!
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Delicious Mini Chicken Pot Pies for Comforting Bites
A delicious, easy-to-make mini chicken pot pie recipe that combines flaky crust with a creamy, savory filling loaded with chicken and vegetables.
- Total Time: 40 minutes
- Yield: 12 mini pies
Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup frozen mixed vegetables
- 1/4 cup chopped onion
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C).
- Roll out puff pastry and cut into circles large enough to fit into a mini muffin tin.
- Press pastry circles into the tin and set aside.
- In a bowl, combine chicken, vegetables, onion, heavy cream, and chicken broth.
- Spoon filling into pastry cups.
- Brush edges with beaten egg and top with another pastry circle, sealing edges.
- Brush tops with egg wash and bake for 20-25 minutes until golden brown.
Notes
- Use cooked rotisserie chicken for convenience.
- You can prepare the filling ahead and assemble before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Method: Bake
- Cuisine: American
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg