Mini chicken pot pies

Here’s a recipe article for Mini Chicken Pot Pies, a perfect comfort food that’s as delicious as it is adorable! These mini pot pies are packed with tender chicken, vegetables, and creamy sauce in a flaky crust, making them ideal for family dinners, parties, or even meal prep.


Mini Chicken Pot Pies Recipe

These Mini Chicken Pot Pies have everything you love about classic chicken pot pie in a convenient, handheld size. Filled with a delicious mix of chicken, veggies, and creamy sauce, they’re baked to golden perfection in a muffin tin for individual portions. This recipe is quick, easy, and sure to satisfy!


Ingredients for Mini Chicken Pot Pies

  • 2 cups cooked, diced chicken breast
  • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 (10.5 oz) can cream of chicken soup
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 can refrigerated biscuit dough (or pie crust, rolled and cut to fit muffin tin cups)
  • Chopped fresh parsley for garnish (optional)

How to Make Mini Chicken Pot Pies

  1. Preheat the Oven:
  • Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  1. Make the Filling:
  • In a mixing bowl, combine diced chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, and onion powder. Stir until well mixed. Season with salt and pepper to taste.
  1. Prepare the Crust:
  • If using biscuit dough, gently flatten each biscuit to about 1/4-inch thickness. If using pie crust, cut into 3-4 inch rounds.
  • Press each dough round into the bottom and up the sides of each muffin tin cup, creating a little cup to hold the filling.
  1. Fill the Cups:
  • Spoon a heaping tablespoon of the chicken filling into each dough-lined muffin cup, filling it nearly to the top.
  1. Bake the Mini Chicken Pot Pies:
  • Bake in the preheated oven for 15–18 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  1. Garnish and Serve:
  • Let cool for a few minutes before removing from the muffin tin. Sprinkle with chopped fresh parsley if desired, and serve warm.

Tips for the Best Mini Chicken Pot Pies

  • Make It Ahead: Assemble the filling and keep in the fridge up to a day ahead, then fill and bake when ready.
  • Switch Up the Veggies: Use your favorite frozen or fresh veggies, such as broccoli or mushrooms, to customize the filling.
  • Use Leftover Chicken: Rotisserie chicken or leftover cooked turkey works perfectly in this recipe.

Frequently Asked Questions About Mini Chicken Pot Pies

  • Can I make these with a homemade crust? Absolutely! Just roll out the dough and cut rounds to fit the muffin tin cups.
  • How do I store leftovers? Store cooled mini pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crisp.
  • Can I freeze mini pot pies? Yes, they freeze well. Cool completely, wrap individually, and freeze. Reheat from frozen in a 350°F oven until hot.

Conclusion

These Mini Chicken Pot Pies are a cozy, delicious treat that’s easy to make and perfect for sharing. With a creamy filling, tender chicken, and flaky crust, they’re sure to become a favorite. Enjoy them fresh from the oven, and watch them disappear from the plate!

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