Easy Mini Chicken Pot Pies

By Muhammad Faizan

Easy Mini Chicken Pot Pies

These mini chicken pot pies are the perfect comfort food, packed with a creamy filling of shredded chicken, vegetables, and a buttery, flaky crust. The best part? They’re mini-sized, making them perfect for individual servings. Simple to make and satisfying, these pot pies are sure to be a hit!

Ingredients:

For the Filling:

  • 2 cups cooked chicken, shredded or diced

  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

  • 1/3 cup onion, diced

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup chicken broth

  • 1/2 cup milk

  • Salt and black pepper, to taste

For the Crust:

  • 1 package puff pastry or pie dough (store-bought or homemade)

Full Recipe:

1. Prepare the Filling:

  • In a large skillet, melt 2 tablespoons of butter over medium heat.

  • Add the diced onion and sauté for 2-3 minutes until soft and translucent.

  • Stir in the flour and cook for 1 minute, forming a roux (paste). This will help thicken the filling.

  • Gradually add the chicken broth and milk, stirring continuously to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.

  • Add the cooked chicken and frozen mixed vegetables to the skillet. Season with salt and pepper to taste. Stir everything together, and cook for an additional 2-3 minutes to heat through.

  • Remove from heat and set aside to cool slightly.

2. Prepare the Pastry:

  • Preheat your oven to 375°F (190°C).

  • Roll out the puff pastry or pie dough on a lightly floured surface.

  • Use a round cutter (or the top of a glass) to cut circles that are slightly larger than the diameter of your muffin tin cups. You will need one circle for each mini pie.

3. Assemble the Mini Pies:

  • Grease a muffin tin with butter or non-stick spray.

  • Place each dough circle into a muffin tin cup, pressing gently to fit.

  • Spoon the chicken and vegetable filling into each dough-lined muffin cup. Be sure to fill them generously.

  • If you have extra dough, cut additional smaller circles to place on top of the pies. Alternatively, you can cut the dough into strips and create a lattice top for a beautiful finish.

  • Press the edges of the dough together to seal the pies and trim off any excess dough.

4. Bake the Mini Pot Pies:

  • Brush the tops of the pies with a little milk or egg wash to give them a golden, shiny finish.

  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

  • Remove from the oven and let them cool slightly before serving.

Notes:

  • Customization: Feel free to add extra seasonings like thyme, rosemary, or garlic powder to elevate the flavor of the filling.

  • Crust Option: If you prefer, you can use a store-bought pie crust instead of puff pastry for a more traditional look.

  • Leftovers: You can store leftover chicken pot pies in the refrigerator for up to 3 days. Reheat them in the oven to keep the crust crispy.

Tips:

  • Puff Pastry: If using puff pastry, be sure to thaw it completely before rolling out to prevent it from tearing.

  • Freezing: These mini pot pies freeze wonderfully. Assemble the pies and freeze them before baking. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.

  • Vegetable Variations: Feel free to use other vegetables like green beans, corn, or potatoes instead of the mixed vegetables, depending on your preferences.

Servings:

This recipe makes about 6 mini chicken pot pies, depending on the size of your muffin tin.

Nutritional Info (per pie, based on 6 servings):

  • Calories: 380 kcal

  • Carbs: 30g

  • Fat: 22g

  • Protein: 15g

  • Fiber: 2g

Benefits:

  • High in Protein: With plenty of chicken, this dish offers a satisfying amount of protein, which is great for muscle repair and fullness.

  • Vegetable Rich: The mixed vegetables provide vitamins, minerals, and fiber, promoting digestive health.

  • Comfort Food: These mini chicken pot pies are a comforting, warm meal, perfect for cozy evenings or as a hearty lunch.

Q&A for Mini Chicken Pot Pies:

Q: Can I make these mini pies ahead of time? A: Yes! You can prepare the filling and dough ahead of time and assemble the pies when you’re ready to bake. You can also freeze them unbaked and bake them later.

Q: Can I use leftover rotisserie chicken? A: Absolutely! Leftover rotisserie chicken works perfectly in this recipe, making it an even quicker option.

Q: Can I use a different type of vegetables? A: Yes! Feel free to use whatever vegetables you have on hand. Green beans, mushrooms, or even spinach could be great alternatives.

Q: How can I make the pies gluten-free? A: To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pie crust or puff pastry.

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