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Instructions
Step 1: Prepare the Filling
- In a large skillet, melt the butter over medium heat. Add the diced onions and sauté for about 2-3 minutes until softened.
- Stir in the flour and cook for an additional 1 minute to create a roux (this thickens the sauce). Gradually pour in the chicken broth, whisking continuously until smooth and thickened.
- Add the heavy cream (or milk), garlic powder, dried thyme, and season with salt and pepper to taste. Stir to combine.
- Once the sauce is thickened, add the shredded chicken and frozen mixed vegetables. Stir to coat everything in the creamy sauce. Let it simmer for about 5 minutes, then remove from heat and set aside to cool slightly.
Step 2: Assemble the Mini Pot Pies
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use paper muffin liners to prevent sticking.
- Unroll the pie crusts and use a round cutter (like a drinking glass) to cut out circles that are slightly larger than the muffin tin cups. Press each dough circle into the muffin tin, making sure it covers the bottom and sides of the cup.
- Spoon the chicken filling into each pie crust, filling them almost to the top, but leaving a little space for the crust top.
Step 3: Add the Top Crust
- Using the remaining pie crust, cut out circles (or other fun shapes, like hearts or stars) to top each mini pie. Place a crust on top of each filled muffin tin, pressing the edges down to seal.
- If desired, beat the egg and brush the tops of the pies with the egg wash for a shiny, golden finish.
Step 4: Bake
- Bake the mini pot pies for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Let the pies cool for a few minutes before removing them from the muffin tin.
Tips for Perfect Mini Chicken Pot Pies
- Make-Ahead Option: These mini pies can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. You can also freeze them and bake directly from frozen—just add an extra 5-10 minutes of bake time.
- Vegetable Variety: Feel free to mix up the vegetables according to your tastes or what’s in season. You could add mushrooms, green beans, or even sweet potatoes.
- Protein Swap: While chicken is the classic choice, you can use turkey, ham, or even a vegetarian option like tofu or lentils.
- Flavor Boosters: For extra flavor, consider adding a sprinkle of Parmesan cheese to the filling or using fresh herbs like parsley or rosemary.
Serving Suggestions
These Mini Chicken Pot Pies are perfect on their own, but they can also be paired with a simple side dish to complete the meal. Try serving them with:
- A light green salad with a tangy vinaigrette to balance the richness of the pies.
- Roasted vegetables, like Brussels sprouts or carrots, for a nutritious side.
- A bowl of soup (such as creamy tomato or butternut squash) for an extra comforting touch.
These mini pies are also great for parties, picnics, or holiday gatherings. Their handheld size makes them easy to serve as an appetizer or snack.
Why These Mini Chicken Pot Pies Are a Must-Try
With their warm, flaky crust and creamy, flavorful filling, Mini Chicken Pot Pies are the ultimate comfort food in a portable, convenient form. They’re perfect for busy weeknights, meal prepping, or entertaining guests. Plus, they’re versatile enough to customize based on your family’s preferences, dietary restrictions, or what’s in your pantry.
So, next time you’re craving comfort food with a twist, try these mini pies—you’ll love the bite-sized perfection and the hearty, homemade flavor. They’re sure to become a new favorite in your meal rotation!
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