Mini Chicken Pot Pies are the ultimate comfort food in a perfectly portioned package, offering a delightful way to enjoy a classic favorite. This recipe is a weeknight lifesaver, delivering satisfying flavor with minimal fuss, making it incredibly useful for busy households.
Key Ingredients for Mini Chicken Pot Pies:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
- 1 cup chopped yellow onion (about 1 small onion)
- 2 cloves garlic, minced
- ½ cup chopped carrots (about 1 medium carrot)
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup chopped celery (about 1 stalk)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup milk (whole or 2%)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon dried thyme
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts total)
- 1 large egg, beaten (for egg wash)
- Optional: Fresh parsley, chopped, for garnish
How to Make Mini Chicken Pot Pies:
Get ready for a delightful culinary adventure that promises incredible flavor and satisfying textures! These mini chicken pot pies are surprisingly easy to assemble, boasting a rich, creamy filling encased in flaky, golden-brown crusts. The preparation time is a mere 30 minutes, with an additional 25-30 minutes for baking, making this an achievable and rewarding dish for any home cook.
Step-by-Step Instructions
Prepare the Filling:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onion, garlic, carrots, and celery to the same skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the frozen peas and corn. Cook for another 2 minutes, until the peas and corn are heated through.
- Push the vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle the flour over the melted butter and cook, stirring constantly, for 1 minute to form a roux.
- Gradually whisk in the chicken broth, then the milk, until smooth. Bring the mixture to a simmer, stirring constantly, and cook until the sauce has thickened, about 3-5 minutes.
- Return the cooked chicken to the skillet. Stir in the salt, pepper, and thyme. Taste and adjust seasonings as needed. Remove from heat.
Assemble the Pot Pies:
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or a mini pie pan set. You can also line the muffin tin with parchment paper liners for easier removal.
- Unroll one package of refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or the rim of a glass that is slightly larger than your muffin tin cups (or mini pie molds), cut out 6 circles for the bottoms of your pot pies. Gently press these circles into the prepared muffin tin cups or molds.
- Divide the chicken and vegetable filling evenly among the pie crust-lined cups. Fill each cup about ¾ full.
- Unroll the second package of pie crusts. Using a slightly smaller round cutter or glass, cut out 6 circles for the tops of your pot pies. Alternatively, you can cut strips to create a lattice top.
- Place the top crusts over the filling, pressing the edges gently with your fingers or a fork to seal. You can trim any excess dough if needed.
- Brush the tops of each mini pot pie with the beaten egg wash. This will give them a beautiful golden-brown sheen when baked.
- If using, cut small slits in the top crusts to allow steam to escape during baking.
Bake and Serve:
- Place the muffin tin or mini pie pan on a baking sheet (this will catch any potential drips).
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the mini chicken pot pies cool in the tin for about 5-10 minutes before carefully removing them. Use a small offset spatula or a butter knife to gently lift them out.
- Serve hot, garnished with fresh chopped parsley if desired.
Why You’ll Love This Mini Chicken Pot Pies:
You’ll adore these Mini Chicken Pot Pies for their irresistible combination of creamy, savory filling packed with tender chicken and tender-crisp vegetables, all cradled within a wonderfully flaky, golden crust. Imagine indulging in that heartwarming flavor without the commitment of a full-sized pie, all while knowing you’ve saved precious time and money by crafting this delightful meal from scratch. Unlike a large pie that can sometimes feel overwhelming, these individual portions offer a sense of personal indulgence and are perfect for portion control or simply enjoying one delectable serving at a time.
These little gems are more than just a meal; they’re a hug in a crust. The convenience of individual servings makes them ideal for busy weeknights, quick lunches, or even as a charming appetizer. Compared to the effort of a traditional chicken pot pie, these mini versions are approachable for any skill level and deliver that same comforting satisfaction with double the charm. Don’t wait to experience this delightful treat – gather your ingredients and whip up a batch of these Mini Chicken Pot Pies today!
Storing and Reheating Tips:
Proper storage will ensure your delicious Mini Chicken Pot Pies remain a treat for days to come.
- Refrigeration: Once cooled completely, transfer any leftover mini chicken pot pies to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the mini pot pies to cool completely. You can freeze them individually on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months.
- Reheating: To reheat refrigerated mini pot pies, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the crust is crisp. For frozen mini pot pies, bake them directly from frozen at 375°F (190°C) for 20-25 minutes, or until heated through and golden brown. You can also reheat individual servings in a microwave, but be aware that the crust may soften.
Final Thoughts:
These Mini Chicken Pot Pies are a truly heartwarming and incredibly practical recipe. They deliver all the classic comfort of a beloved dish in perfectly portioned, delightful packages. Give them a try – you’ll find they’re a wonderful addition to any mealtime!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Mini Chicken Pot Pies
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
- Add the chopped onion, garlic, carrots, and celery to the same skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 cup chopped yellow onion, 2 cloves garlic, ½ cup chopped carrots, ½ cup chopped celery
- Stir in the frozen peas and corn. Cook for another 2 minutes, until the peas and corn are heated through.½ cup frozen peas, ½ cup frozen corn
- Push the vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle the flour over the melted butter and cook, stirring constantly, for 1 minute to form a roux.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Gradually whisk in the chicken broth, then the milk, until smooth. Bring the mixture to a simmer, stirring constantly, and cook until the sauce has thickened, about 3-5 minutes.1 ½ cups chicken broth, ½ cup milk
- Return the cooked chicken to the skillet. Stir in the salt, pepper, and thyme. Taste and adjust seasonings as needed. Remove from heat.1 pound boneless, skinless chicken breasts or thighs, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon dried thyme
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or a mini pie pan set. You can also line the muffin tin with parchment paper liners for easier removal.
- Unroll one package of refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or the rim of a glass that is slightly larger than your muffin tin cups (or mini pie molds), cut out 6 circles for the bottoms of your pot pies. Gently press these circles into the prepared muffin tin cups or molds.1 (14.1 ounce) package refrigerated pie crusts
- Divide the chicken and vegetable filling evenly among the pie crust-lined cups. Fill each cup about ¾ full.
- Unroll the second package of pie crusts. Using a slightly smaller round cutter or glass, cut out 6 circles for the tops of your pot pies. Alternatively, you can cut strips to create a lattice top.1 (14.1 ounce) package refrigerated pie crusts
- Place the top crusts over the filling, pressing the edges gently with your fingers or a fork to seal. You can trim any excess dough if needed.
- Brush the tops of each mini pot pie with the beaten egg wash. This will give them a beautiful golden-brown sheen when baked.1 large egg
- If using, cut small slits in the top crusts to allow steam to escape during baking.
- Place the muffin tin or mini pie pan on a baking sheet (this will catch any potential drips).
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the mini chicken pot pies cool in the tin for about 5-10 minutes before carefully removing them. Use a small offset spatula or a butter knife to gently lift them out.
- Serve hot, garnished with fresh chopped parsley if desired.Fresh parsley