Introduction
Mini chicken pot pies are a delightful twist on a classic comfort food, offering all the heartwarming flavors of traditional pot pie in a convenient, bite-sized format.
These individual portions are perfect for gatherings, family dinners, or even a cozy night in, making them a versatile dish that appeals to all ages.
With flaky, golden-brown crusts encasing a rich and creamy filling of tender chicken, vegetables, and savory herbs, each bite is a warm hug for your taste buds.
The beauty of mini chicken pot pies lies not only in their deliciousness but also in their adaptability.
You can easily customize the filling to suit your tastes or dietary needs, swapping in your favorite veggies or using leftover roasted chicken for added convenience. Whether served as an appetizer, a main course, or a comforting snack, these mini delights are sure to bring a smile to anyone’s face.
Mini Chicken Pot Pies
Ingredients:
- 1 lb cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup onion, chopped
- 1/3 cup celery, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package (1 lb) refrigerated pie crusts (or you can use puff pastry)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Make the Filling:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3-4 minutes.
- Add the cooked chicken, mixed vegetables, thyme, salt, and pepper. Stir to combine, then remove from heat and let it cool slightly.
- Prepare the Pie Crusts:
- Roll out the pie crusts on a lightly floured surface. Use a round cutter (about 4-5 inches in diameter) to cut out circles for the bottoms of the mini pies.
- Place the circles into a greased muffin tin, pressing gently to fit.
- Fill the Pies:
- Spoon the chicken filling into each pie crust, filling them about 3/4 full.
- Top the Pies:
- Cut smaller circles or shapes from the remaining pie crust to use as tops. Place them over the filling and seal the edges by crimping with a fork. Cut a small slit in the top for steam to escape.
- Brush with Egg Wash:
- Brush the tops with the beaten egg for a nice golden color.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Allow to cool for a few minutes before serving. Enjoy your mini chicken pot pies!
Tips:
- You can customize the filling by adding your favorite vegetables or herbs.
- These pies can be made ahead of time and frozen before baking. Just bake them directly from the freezer, adding a few extra minutes to the cooking time.
Conclusion
In conclusion, mini chicken pot pies are a fantastic way to enjoy a beloved dish in a fun and portable form. Their combination of flaky pastry and hearty filling makes them a crowd-pleaser, ideal for any occasion.
Plus, the ease of preparation allows even novice cooks to whip up a batch with confidence, making it a go-to recipe for busy weeknights or festive celebrations.
Embracing the charm of mini chicken pot pies not only elevates your culinary repertoire but also creates memorable moments around the dining table.
So, whether you’re serving them at a dinner party or indulging in a cozy evening at home, these delightful bites are bound to be a hit, bringing warmth and joy to every meal.
Enjoy your cozy mini chicken pot pies!
