Mini Chicken Pot Pies

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Introduction

Mini chicken pot pies are a delightful twist on the classic chicken pot pie, offering all the comforting flavors in a perfectly portioned, individual serving. These little pies combine tender chicken, a creamy vegetable filling, and a flaky pastry crust to create a meal that is both hearty and satisfying. Their size makes them ideal for family dinners, casual parties, or even as convenient meal prep options.

What makes mini chicken pot pies especially popular is their versatility and ease of preparation. They can be made quickly using pre-cooked chicken and ready-made dough, or crafted from scratch for a more homemade touch. Additionally, these pies freeze well, allowing you to prepare batches ahead of time for busy weeknights or unexpected guests. Whether served fresh from the oven or reheated, mini chicken pot pies deliver comforting warmth and nostalgic flavors in every bite.

Perfectly suited for cooks of all skill levels, mini chicken pot pies can be customized with various vegetables, herbs, and pastry types. Their individual size also helps with portion control, making them a smart choice for families and those watching their intake without sacrificing taste or satisfaction.

Nutritional Information

Per serving (approximate values):

  • Calories: 350 kcal
  • Protein: 20g
  • Carbohydrates: 30g
  • Fat: 15g
  • Fiber: 3g
  • Sodium: 600mg

Ingredients

  • 2 cups cooked chicken, chopped (leftover or freshly cooked)
  • 1 cup mixed vegetables (such as peas, carrots, corn, and green beans), thawed if frozen
  • 1 can (10.5 oz) cream of chicken soup or homemade cream sauce
  • 1 package refrigerated biscuit dough, puff pastry, or pie crust dough
  • 1 tablespoon butter (optional, for sautéing aromatics)
  • 1 small onion, finely diced (optional)
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash, optional)
  • Fresh herbs (such as parsley or thyme) for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a muffin tin or mini pie pans with butter or cooking spray.
  2. In a mixing bowl, combine the chopped chicken, mixed vegetables, and cream of chicken soup. Stir until well mixed. If desired, sauté diced onion and garlic in butter until softened before adding to the mixture for enhanced flavor.
  3. Separate the biscuit dough or cut pastry into rounds large enough to fit into the muffin tin cups. Press each piece firmly into the bottom and up the sides of each cup to form a crust shell.
  4. Spoon the chicken and vegetable filling evenly into each pastry shell, filling about two-thirds full.
  5. For a top crust, place a smaller pastry round over each filled cup, gently pressing the edges to seal. Use a fork or your fingers to crimp edges. Brush the tops with beaten egg for a golden finish.
  6. Bake in the preheated oven for 20 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Remove from the oven and let cool for a few minutes before carefully removing from the tin. Serve warm, garnished with fresh herbs and freshly cracked pepper if desired.

Cooking Tips and Variations

  • For a Flakier Crust: Use cold butter and keep the dough chilled until just before baking. Puff pastry provides a lighter, flakier texture compared to biscuit dough.
  • Avoid Soggy Bottoms: Pre-cook vegetables to reduce moisture content. For double-crust pies, consider par-baking the bottom crust before filling.
  • Enhance Flavor: Sauté aromatics like onion, garlic, and celery before mixing them into the filling to deepen the flavor profile.
  • Make Ahead: Assemble pies a day ahead and refrigerate, or freeze unbaked pies for up to 3 months. Bake directly from frozen, adding extra baking time as needed.
  • Dietary Variations: Substitute gluten-free dough for dietary needs or use turkey or a vegetarian protein alternative in place of chicken. Adding cheese or different herbs can also customize the flavor.
  • Kid-Friendly: Let children help press dough into muffin tins or decorate tops for a fun cooking activity.

Storage and Reheating

Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10-15 minutes until heated through and the crust is crisp.

For longer storage, freeze unbaked pies on a baking sheet until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Bake frozen pies directly from the freezer at 375°F (190°C) for 30-35 minutes, or until golden and bubbly.

Frequently Asked Questions

Can I use leftover chicken for these pot pies?

Yes, leftover cooked chicken works perfectly and is a great way to reduce food waste. Just chop it into bite-sized pieces before mixing with the filling.

What type of pastry works best for mini chicken pot pies?

All biscuit dough, puff pastry, and pie crust dough work well. Puff pastry offers a lighter, flakier crust, while biscuit dough provides a more biscuit-like, tender texture. Choose based on your preference and convenience.

Can I make these ahead of time?

Absolutely. You can assemble the pies a day in advance and refrigerate, or freeze them unbaked for up to three months. Just bake from frozen or chilled when ready to enjoy.

How do I prevent soggy bottoms in mini pot pies?

Pre-cooking your vegetables to reduce moisture and using a well-chilled dough helps. Additionally, par-baking the crust bottoms slightly before filling can keep the crust crisp.

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