Mini chicken pot pies are the ultimate comfort food, bringing warmth and joy with every bite. Picture tender chicken nestled in a luscious, creamy sauce, all wrapped up in a flaky crust that flutters like a cozy hug. The aroma wafts through your kitchen, beckoning everyone to gather around the table, forks at the ready.
These delightful mini pot pies aren’t just for chilly nights or when you’re feeling under the weather; they’re perfect for any occasion—game nights, family gatherings, or even a solo binge-watching session of your favorite show. Trust me, once you serve these little wonders, you’ll feel like a culinary superhero!
Why You'll Love This Recipe
- Mini chicken pot pies are easy to prepare and use simple ingredients that pack a flavorful punch
- Their charming personal size makes them visually appealing and fun to serve
- You can customize fillings to cater to picky eaters or dietary preferences
- These pies are perfect for freezing and reheating, making weeknight dinners a breeze
Ingredients for Mini Chicken Pot Pies
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 1 pound is perfect for this recipe; feel free to use rotisserie chicken for convenience.
Frozen Mixed Vegetables: A colorful blend of carrots, peas, and corn adds both nutrition and visual appeal.
Onion: One medium onion finely chopped provides that essential sautéed sweetness.
Garlic: Use two cloves minced garlic for an aromatic boost that elevates the flavor.
Chicken Broth: A cup of low-sodium chicken broth ensures your filling remains savory without overwhelming saltiness.
For the Sauce:
Heavy Cream: About half a cup creates that rich and velvety texture we all love in pot pies.
Flour: Two tablespoons help thicken the filling beautifully without clumping.
Poultry Seasoning: One teaspoon will enhance flavors wonderfully; feel free to add more if you like it extra seasoned!
For the Crust:
Puff Pastry Sheets: Use one package (usually contains two sheets) for those flaky tops that make everyone swoon.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mini Chicken Pot Pies
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This step is crucial as it ensures those flaky pastry edges get golden brown while keeping the filling warm and bubbly.
Step 2: Cook the Chicken
In a skillet over medium heat, add a drizzle of olive oil. Toss in your boneless chicken breasts seasoned with salt and pepper. Sauté until fully cooked (about 5-7 minutes per side), then let cool before dicing into bite-sized pieces.
Step 3: Sauté the Vegetables
In the same pan, add chopped onion and minced garlic. Cook until translucent and fragrant—about three minutes should do it! Then stir in your frozen mixed vegetables until warmed through.
Step 4: Create the Filling
Pour in your chicken broth and heavy cream into the veggie mixture. Sprinkle in flour and poultry seasoning while stirring constantly until everything is well combined. Let it simmer on low heat until thickened (around five minutes).
Step 5: Assemble Your Pies
Roll out puff pastry sheets on a floured surface. Cut out circles large enough to fit into muffin tins as bases and lids. Press down gently into greased muffin cups, fill each with the chicken mixture, then top with another pastry circle.
Step 6: Bake Away!
Cut slits into the top of each pie for ventilation (we don’t want any steam explosions!). Bake them in your preheated oven for about 20-25 minutes or until golden brown on top.
Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy these mini chicken pot pies with friends or family—or perhaps keep them all to yourself because who could blame you?
You Must Know
- This delightful mini chicken pot pie recipe brings comfort food to a new level
- With a flaky crust and creamy filling, these little pies are perfect for lunch, dinner, or even a snack
- They’re easy to make and even easier to love!
Perfecting the Cooking Process
Start by preheating your oven while you sauté the chicken until golden. Next, whip up a creamy sauce as the chicken cools. Finally, assemble the mini chicken pot pies and pop them in the oven for that golden-brown finish.
Add Your Touch
Feel free to swap out chicken for turkey or veggies for a vegetarian twist. Experiment with herbs like rosemary or thyme, or try adding some cheese for extra creaminess. The possibilities are endless!
Storing & Reheating
Store leftover mini chicken pot pies in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F for about 15 minutes to keep that crust crispy.
Chef's Helpful Tips
- When making mini chicken pot pies, ensure your filling is not too watery to prevent soggy bottoms
- Use cold butter for a flakier crust and let your dough rest before rolling it out
- Always taste your filling before assembling!
Sometimes I find myself making these mini chicken pot pies during family gatherings, and they always disappear faster than I can say “seconds, please!” It’s heartwarming to see everyone enjoy my cooking.
FAQs:
What ingredients do I need for Mini Chicken Pot Pies?
To make delicious Mini Chicken Pot Pies, gather the following ingredients: cooked chicken, mixed vegetables (like peas and carrots), cream of chicken soup, chicken broth, and puff pastry. You’ll also need salt, pepper, and herbs such as thyme or rosemary for added flavor. These ingredients come together to create a creamy filling encased in flaky pastry that everyone will love.
Can I use leftover chicken for Mini Chicken Pot Pies?
Absolutely! Using leftover chicken is a great way to save time and reduce food waste. Shredded or diced leftover rotisserie chicken works wonderfully in this recipe. It enhances the flavor of your Mini Chicken Pot Pies while significantly cutting down on preparation time. Just ensure the chicken is properly seasoned to maintain the taste.
How long do Mini Chicken Pot Pies take to bake?
Mini Chicken Pot Pies typically take about 20 to 25 minutes to bake in a preheated oven at 400°F (200°C). Keep an eye on them as baking times can vary based on your oven and the size of the pies. You’ll know they are ready when the pastry is golden brown and flaky. Enjoy them hot for the best experience!
Can I freeze Mini Chicken Pot Pies?
Yes, you can freeze Mini Chicken Pot Pies! To do this, prepare them as usual but don’t bake them first. Instead, assemble the pies and place them in an airtight container or freezer bag. When you’re ready to enjoy them, simply bake from frozen, adding a few extra minutes to the baking time for perfect results.
Conclusion for Mini Chicken Pot Pies:
Mini Chicken Pot Pies are a delightful comfort food that combines tender chicken with savory vegetables in a flaky crust. They are easy to make and perfect for using up leftovers. Remember to customize your filling with your favorite herbs and spices for added flavor. Whether enjoyed fresh or frozen, these mini pies will surely become a family favorite!
Mini Chicken Pot Pies
- Total Time: 45 minutes
- Yield: Serves 6 (makes approximately six mini pot pies) 1x
Description
Mini chicken pot pies are the perfect blend of comfort and convenience. These delightful, bite-sized treats feature tender chicken and vibrant vegetables enveloped in a flaky crust, making them an ideal choice for any occasion. Whether it’s a cozy family dinner or a solo movie night, these mini delights will warm your heart and satisfy your cravings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp flour
- 1 tsp poultry seasoning
- 1 package puff pastry sheets (contains 2 sheets)
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil. Season chicken with salt and pepper; sauté until cooked through (5-7 minutes per side). Let cool and dice into bite-sized pieces.
- Sauté onion and garlic in the same skillet until translucent (about 3 minutes). Add frozen mixed vegetables; cook until heated through.
- Stir in chicken broth and heavy cream. Sprinkle flour and poultry seasoning; mix well until thickened (about 5 minutes).
- Roll out puff pastry sheets on a floured surface. Cut circles for muffin tins as bases and lids. Fill each base with chicken mixture and cover with pastry tops.
- Cut slits in tops for ventilation; bake for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg
