Mini Chicken Pot Pies are a delightful and comforting dish that brings the warm, hearty goodness of traditional pot pies into a convenient, bite-sized format. These little pies are filled with tender chicken, colorful vegetables, and a creamy sauce, all nestled in a flaky crust. Perfect for lunch, dinner, or even a tasty snack, they are a favorite among both kids and adults.
Why Make This Recipe
Making Mini Chicken Pot Pies at home is a great way to enjoy a classic comfort food. They are simple to prepare and can be made in large batches, making them perfect for meal prep or feeding a crowd. Plus, you can customize them with your favorite veggies or spices! It’s a fun and rewarding cooking experience that results in delicious, homemade treats.
How to Make Mini Chicken Pot Pies
Ingredients:
- ½ lb. boneless (skinless chicken breasts, diced into ½-inch pieces)
- ½ cup diced carrots
- ¾ cup frozen sweet corn
- ¼ cup frozen peas
- 1 cup water
- ½ teaspoon chicken bouillon granules
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup whole milk
- 2 – 10-inch unfold-and-bake frozen pie crusts (refrigerated)
- 1 egg (whisked)
Directions:
- Preheat the oven to 425°F. Prepare a muffin tin with non-stick cooking spray.
- For the pot pie filling: In a medium saucepan, heat the chicken, vegetables, water, and bouillon over medium heat. Stir to combine and boil for 5 minutes, stirring occasionally, until the chicken is cooked through. Remove from heat. Strain the chicken and vegetables, reserving the broth.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper. Cook for 1-2 minutes until the mixture begins to brown. Add milk and reserved chicken broth. Continue cooking and stirring until the sauce thickens.
- Remove from heat and stir in the reserved chicken and vegetables. Set aside.
- For assembly: On a lightly floured cutting board, unroll one pie crust (leave the other refrigerated until you are ready to use it). Using a 4-inch round cookie cutter, cut out four pieces of dough. Cut out another four pieces of dough using a 3-inch round cookie cutter. Repeat with the second pie crust.
- Press the large rounds of dough into the bottom of the prepared muffin tin, ensuring a bit of the dough comes up over the rim of the muffin tin so that the top crust can seal to the bottom crust. Spoon the filling into the pastry. Cover with the small rounds and use a fork to crimp the edges together.
- Whisk together the egg and a teaspoon of water. Use a pastry brush to lightly brush the egg wash over the crusts. Use a knife to cut slits in the top of the pastry so the steam can escape.
- Bake for 22-25 minutes until golden brown. Allow to cool for 10-15 minutes, then remove from the pan and serve.
How to Serve Mini Chicken Pot Pies
Mini Chicken Pot Pies are best served warm. They make a wonderful addition to any meal. You can serve them with a side salad for a complete meal or enjoy them on their own as a tasty snack.
How to Store Mini Chicken Pot Pies
To store Mini Chicken Pot Pies, let them cool completely. Place them in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each pie tightly in plastic wrap and then store in a freezer-safe bag or container for up to 2 months.
Tips to Make Mini Chicken Pot Pies
- For a richer flavor, you can sauté onions or garlic with the chicken.
- Feel free to mix and match vegetables based on what you have on hand. Broccoli, celery, or bell peppers make great additions!
- If you like a bit of spice, add a pinch of cayenne pepper or paprika to the filling.
Variation
If you want a healthier version, you can swap out the pie crust for phyllo dough or a whole wheat crust. For a vegetarian option, use a mix of mushrooms, zucchini, and beans instead of chicken.
FAQs
1. Can I make Mini Chicken Pot Pies in advance?
Yes! You can prepare the filling and assemble the pies a day in advance. Just bake them when you are ready to serve.
2. Can I freeze Mini Chicken Pot Pies?
Absolutely! They freeze well. Just make sure to wrap them tightly before freezing.
3. What if I don’t have pie crust?
If you don’t have pie crust, you can use biscuit dough or make a simple homemade crust using flour, butter, and water.
Enjoy your Mini Chicken Pot Pies! They are sure to become a household favorite.
Mini Chicken Pot Pies
Ingredients
Filling ingredients
- ½ lb boneless skinless chicken breasts, diced into ½-inch pieces
- ½ cup diced carrots
- ¾ cup frozen sweet corn
- ¼ cup frozen peas
- 1 cup water
- ½ teaspoon chicken bouillon granules
Sauce ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup whole milk
Crust ingredients
- 2 10-inch unfold-and-bake frozen pie crusts (refrigerated)
- 1 large egg (whisked) for egg wash
Instructions
Preparation
- Preheat the oven to 425°F. Prepare a muffin tin with non-stick cooking spray.
- In a medium saucepan, heat the chicken, vegetables, water, and bouillon over medium heat. Stir to combine and boil for 5 minutes, stirring occasionally, until the chicken is cooked through. Remove from heat and strain the chicken and vegetables, reserving the broth.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper. Cook for 1-2 minutes until the mixture begins to brown.
- Add milk and reserved chicken broth to the mixture. Continue cooking and stirring until the sauce thickens.
- Remove from heat and stir in the reserved chicken and vegetables. Set aside.
Assembly
- On a lightly floured cutting board, unroll one pie crust (leave the other refrigerated until ready to use). Using a 4-inch round cookie cutter, cut out four pieces of dough. Cut out another four pieces using a 3-inch round cookie cutter. Repeat with the second pie crust.
- Press the large rounds of dough into the bottom of the prepared muffin tin, ensuring a bit of the dough comes up over the rim of the muffin tin so the top crust can seal to the bottom crust.
- Spoon the filling into the pastry and cover with the small rounds. Use a fork to crimp the edges together.
- Whisk together the egg and a teaspoon of water. Use a pastry brush to lightly brush the egg wash over the crusts.
- Use a knife to cut slits in the top of the pastry so the steam can escape.
Baking
- Bake for 22-25 minutes until golden brown. Allow to cool for 10-15 minutes, then remove from the pan and serve.
