Mini Chicken Pot Pies
Indulge in the heartwarming goodness of mini chicken pot pies. These delightful, individual servings are perfect for cozy dinners or gatherings. Each pie is filled with a savory mix of chicken, vegetables, and a creamy sauce, all encased in a golden, flaky crust. Not only are they easy to make, but they also bring comfort and warmth to any table. Whether you’re serving them on a chilly evening or as a fun party dish, these mini pot pies are sure to impress your guests!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/2 cup onion, diced
– 1/4 cup celery, diced
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tsp thyme
– Salt and pepper to taste
– 1 package refrigerated pie crusts
– 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe makes 6 mini chicken pot pies. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 mini pie) contains approximately 350 calories, 20g protein, 25g carbohydrates, 18g fat, and 2g fiber. This is based on typical ingredients and may vary.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, sauté the onions and celery until softened.
3. Add the mixed vegetables and cook for another 3-4 minutes.
4. Stir in the shredded chicken, thyme, salt, and pepper.
5. Pour in the chicken broth and heavy cream, simmering for 5 minutes.
6. Roll out the pie crusts and cut into circles to fit your mini pie pans.
7. Place the crusts in the pans and fill with the chicken mixture.
8. Cover with another crust, sealing the edges.
9. Brush the tops with the beaten egg.
10. Bake for 25-30 minutes or until golden brown.
Alternative Ingredients
You can substitute cooked turkey for chicken or use frozen vegetables for convenience. For a lighter version, consider using evaporated milk instead of heavy cream.
Serving and Pairings
Mini chicken pot pies pair wonderfully with a fresh green salad or steamed vegetables. A light, crispy white wine can also enhance the meal.
Storage and Reheating
Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 15-20 minutes. These pies can also be frozen before baking for up to 2 months.
Cooking Mistakes
– Avoid overcooking the vegetables to retain texture.
– Ensure the crust is not too thick to allow even cooking.
– Don’t skip the egg wash for a golden finish.
– Allow the filling to cool slightly before adding to crusts.
– Check the seasoning before baking for flavor balance.
Helpful Tips
– Use leftover rotisserie chicken for quicker prep.
– Experiment with herbs like rosemary or parsley for different flavors.
– Make mini pies in muffin tins for a fun twist.
– Serve with a side of gravy for extra richness.
FAQs
Can I make mini chicken pot pies ahead of time?
Yes, you can prepare the filling and assemble the pies a day in advance. Store them covered in the fridge until you’re ready to bake.
What can I use instead of chicken?
You can substitute chicken with turkey or even a mix of mushrooms and vegetables for a vegetarian option.
How do I ensure a flaky crust?
Make sure not to overwork the dough and keep it chilled before baking. This helps create a light and flaky texture.
Can I freeze mini chicken pot pies?
Yes, you can freeze unbaked mini pot pies. Just wrap them tightly in plastic wrap and foil, and bake directly from the freezer when ready.
How long do leftovers last?
Leftover mini chicken pot pies can be stored in the refrigerator for up to 3 days. Make sure they are in an airtight container.
Conclusion
Mini chicken pot pies are a delightful dish that combines convenience and comfort. With their flaky crust and savory filling, they are perfect for any occasion. Easy to make, fun to serve, and delicious to eat, these pot pies will quickly become a favorite in your culinary repertoire.
Mini Chicken Pot Pies
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, corn
- 1/2 cup onion diced
- 1/4 cup celery diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, sauté the onions and celery until softened.
- Add the mixed vegetables and cook for another 3-4 minutes.
- Stir in the shredded chicken, thyme, salt, and pepper.
- Pour in the chicken broth and heavy cream, simmering for 5 minutes.
- Roll out the pie crusts and cut into circles to fit your mini pie pans.
- Place the crusts in the pans and fill with the chicken mixture.
- Cover with another crust, sealing the edges.
- Brush the tops with the beaten egg.
- Bake for 25-30 minutes or until golden brown.
