There’s something so wonderfully cozy about the aroma of a pot pie wafting through the house, isn’t there? It’s one of those dishes that instantly wraps you in a warm blanket of nostalgia and comfort. I can vividly recall the evenings spent around the kitchen table with my family, eagerly awaiting the golden-brown crusts of my mom’s famous chicken pot pies. Those moments are cherished, full of laughter and chatter, as we scooped out the hearty filling and devoured our mini creations with glee.
Fast forward a few years, and here I am, sharing my own take on this classic with a delightful twist: Chicken Mini Pot Pies! These little beauties not only capture those comforting flavors but are also perfect for a weeknight dinner, party appetizers, or simply a cozy evening in. Trust me, once you try them, you’ll understand why they’re quick to become a favorite in your kitchen, just like they are in mine!
Why You’ll Love This Recipe
- Easy Weeknight Dinner: Whip these up in no time, perfect for those busy evenings!
- Budget-Friendly: Made with pantry staples and leftover chicken, it won’t break the bank.
- Comforting Flavors: A creamy filling encased in a buttery crust—what’s not to love?
- Customizable: Add your favorite veggies or herbs to make it your own!
- Portion Control: Mini servings perfect for snacking or sharing.
Ingredients
Let’s gather all the goodies! Here’s what you’ll need:
- 1 cup cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 cup mixed vegetables (peas, carrots, corn—frozen is perfectly fine!)
- 1/3 cup onion, finely chopped
- 2 tablespoons butter (or olive oil for a lighter twist)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (low sodium is best!)
- 1/2 cup milk (or cream for richness)
- 1 teaspoon dried thyme (or fresh if you have it—adds lovely aroma!)
- 1/2 teaspoon garlic powder (fresh garlic adds more punch than powdered!)
- Salt and pepper, to taste
- 1 package pre-made puff pastry sheets or pie crusts (store-bought makes it super easy!)
- 1 egg, beaten (for brushing the crust)
Step-by-Step Instructions
Now that we have our ingredients ready, let’s make some magic in the kitchen!
- Sauté the Veggies: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. The smell of those sweet onions cooking will already have you swooning!
- Create the Sauce: Sprinkle the flour over the onions and stir to combine, cooking for another minute. This will help thicken our filling. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is smooth and slightly thickened—about 2-3 minutes.
- Mix in the Chicken and Veggies: Once your sauce is thickened, add the shredded chicken, mixed veggies, thyme, garlic powder, salt, and pepper. Stir everything together and let it simmer for a couple of minutes so all those flavors can meld beautifully. The kitchen will smell divine!
- Preheat the Oven: While your filling is simmering, preheat your oven to 400°F (200°C).
- Prepare the Pastry: Roll out your puff pastry or pie crust on a floured surface. Using a round cutter (you can also use a glass), cut out circles that will fit your muffin tin.
- Assemble the Mini Pot Pies: Grease your muffin tin, then place the pastry circles in each cup, gently pressing down to fit. Fill each pastry cup with the creamy chicken filling until they are almost overflowing (but not quite!).
- Top with Crust: Cut smaller circles for the tops or you can use leftover pastry to create fun shapes! Place them on top of the filled cups and trim off any excess. Seal the edges by crimping with a fork for that rustic look. Then, brush the tops with the beaten egg to give them that beautiful golden finish.
- Bake: Place your muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on them to avoid over-baking—every oven is a little different!
- Cool & Serve: Once baked, allow them to cool for a few minutes (they’ll be piping hot!). Carefully remove them from the muffin tin—using a fork helps if they’re a bit stubborn. Now serve and watch your family dig in!
Pro Tips & Variations
Want to make these little pies even more special? Here are some suggestions:
- Herbs & Spices: Experiment with different herbs like rosemary or a pinch of nutmeg for a unique twist on the classic flavor profile.
- Veggie Boost: Feel free to toss in whatever veggies you have on hand—broccoli, bell peppers, or even mushrooms would be delicious!
- Cheesy Goodness: Stir in some shredded cheese—cheddar or mozzarella are tasty choices—right before filling the pastry. Who doesn’t love an extra layer of cheesy goodness?
- Gluten-Free Option: Use gluten-free pie crusts or puff pastry to accommodate dietary needs. You’ll still enjoy a delicious pot pie experience!
- Mini Variations: Use phyllo pastry instead of puff pastry for a flaky, lighter version. It’s a delightful twist!
Serving Suggestions
These Chicken Mini Pot Pies are perfect on their own but can also be served with a crisp salad to lighten the meal. Imagine a fresh, crunchy garden salad drizzled with a tangy vinaigrette—divine! Or perhaps a warm hunk of crusty bread on the side to help soak up those scrumptious flavors. For a cozy evening, enjoy your mini pot pies with a steaming cup of herbal tea or a glass of refreshing white wine. The vibe will be oh-so-cozy!
Storage Tips
Once you’ve had your fill (and oh, you will!), here’s how to store those leftover delights properly:
- Refrigerating: Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, just pop them in the oven at 350°F (175°C) for about 10-15 minutes to heat through.
- Freezing: You can freeze both the filled pastries and the filling! Just assemble everything and freeze before baking. Thaw them in the fridge overnight before popping them in the oven. They’ll taste freshly baked!
- Reheating: If you’ve frozen them, bake from frozen for an extra 10-15 minutes or until heated through, ensuring they stay nice and crispy!
FAQs
Can I use canned chicken for this recipe?
Absolutely! Canned chicken is a great time-saver and works perfectly in this recipe. Just drain it well and shred it before adding to your filling.
What other fillings can I use?
The world is your oyster! You can substitute turkey for chicken, go veggie-only with a mix of your favorite vegetables, or even try a beef pot pie filling for a hearty twist. Just remember to adjust your seasoning accordingly!
How do I prevent the pastry from becoming soggy?
One handy trick is to lightly brush the inside of the pastry with a beaten egg before adding the filling. This creates a nice barrier and keeps it flaky. Also, avoid overfilling; a little liquid goes a long way in creating that creamy interior without compromising the crust!
Can I make these ahead of time?
Absolutely! You can prepare the filling and assemble the mini pot pies the day before. Just cover and refrigerate, and when you’re ready to serve, pop them in the oven as directed. They’re perfect for meal prep!
What’s the best way to reheat leftover mini pot pies?
The oven is your best friend for reheating. Just preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through. You can microwave them if you’re in a pinch, but they won’t have that lovely crisp finish.
Conclusion
And there you have it—Chicken Mini Pot Pies that will warm your heart and soul! I truly hope you enjoy making and devouring these little pies as much as I do. Each bite is a reminder of love, comfort, and home, and I can’t wait to hear about your experiences in the kitchen! Please share your thoughts, variations, or any special memories you created while cooking them. Happy baking, my friend!
Print
Savory Chicken Mini Pot Pies Quick Delicious Recipe Guide
- Total Time: 45 minutes
- Yield: 12 mini pot pies 1x
Description
Discover quick delicious recipes for Chicken Mini Pot Pies Perfect for a hearty meal these savory delights will satisfy your cravings Enjoy
Ingredients
Instructions
Notes
Delicious Chicken Mini Pot Pies that are easy to prepare and perfect for weeknight dinners or party appetizers. These comforting bites have a creamy filling encased in a flaky pastry crust.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 12 mini pot pies
- Calories: 250
- Sugar: 1 gram
- Fat: 15 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 12 grams
Leave a Comment