Mini Chicken Pot Pies are a delightful, comforting dish that captures the essence of traditional chicken pot pie in a portable size. Perfect for weeknight dinners or as an appetizer for gatherings, these little pies are packed with tender chicken, vegetables, and creamy goodness, all enveloped in a flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1 package refrigerated pie crust
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C). In a mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix until well combined.
- Roll out the pie crust and cut it into circles that will fit into a muffin tin. You’ll need two circles per mini pie: one for the bottom and one for the top.
- Spoon the chicken mixture into the pie crusts, filling each one generously. Top each pie with another circle of dough and seal the edges by crimping with a fork.
- Bake in the preheated oven for 15-18 minutes, or until the crust is golden brown.
- Let the mini pot pies cool slightly before serving.
Servings and Timing
This recipe yields approximately 6 mini pot pies. The total preparation and cooking time is about 30-33 minutes.
Variations
- Different Proteins: Substitute shredded chicken with turkey or cooked sausage for a different flavor.
- Vegetable Medley: Customize the mixed vegetables based on your preference; options include peas, corn, and carrots.
- Spice It Up: Add herbs like thyme or rosemary for extra flavor.
Storage/Reheating
Leftover mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through.
10 FAQs
- Can I use rotisserie chicken?
Yes, rotisserie chicken is a great time-saver and adds flavor. - What if I don’t have cream of chicken soup?
You can make a simple white sauce with butter, flour, and chicken broth as a substitute. - Can I freeze mini pot pies?
Yes, they freeze well. Just bake them first, let them cool, then wrap and freeze for up to a month. - How do I know when they are done?
They are done when the crust is golden brown and the filling is bubbly. - Can I make them vegetarian?
Yes, replace chicken with mushrooms or more mixed vegetables and use vegetable broth instead of cream soup. - What should I serve with them?
A simple salad or steamed vegetables pairs nicely with mini pot pies. - Can I use homemade pie crust?
Absolutely! Homemade crust adds a personal touch and can enhance the flavor. - What’s the best way to reheat frozen pot pies?
Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C). - Can I use other types of soup?
Yes, cream of mushroom or cream of celery can be used for different flavor profiles. - How can I make them look festive?
Use cookie cutters to cut shapes from extra dough and decorate the tops before baking.
Conclusion
Mini Chicken Pot Pies are a comforting and versatile dish that can easily be adapted to suit your taste preferences. Quick to prepare and utterly satisfying, they make a perfect meal for busy nights or a delightful addition to any gathering. Enjoy these tasty bites filled with delicious flavors!
PrintMini Chicken Pot Pies
- Total Time: 33 minutes
Description
These adorable Mini Chicken Pot Pies are filled with tender shredded chicken and a medley of vegetables, all enveloped in a flaky crust. Perfect for a comforting meal or as a delightful appetizer!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1 package refrigerated pie crust
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
- Roll out the pie crust and cut into circles to fit into a greased muffin tin.
- Spoon the chicken mixture into the pie crusts and top with another circle of dough, sealing the edges well.
- Bake in the preheated oven for 15-18 minutes, or until the crusts are golden brown.
- Allow to cool slightly before serving.
Notes
These mini pot pies can be made ahead of time and frozen. Just bake from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes