Mini Chicken Pot Pies – Bite-Sized Comfort

Craving a comforting classic in a fun, manageable size? These Mini Chicken Pot Pies are exactly what you need! Individual servings of savory, creamy chicken and veggies baked under a flaky, golden crust – perfect for appetizers, snacks, or a satisfying meal.

What is Mini Chicken Pot Pie?

Ever wondered why they call it a pot pie? Is there really a pie hiding in a pot somewhere? Or perhaps some ancient civilization used to bake exclusively in pottery? The truth is, probably none of those things! The name likely comes from the fact that historically, these savory pies were often cooked in a large pot.

These mini versions bring all that hearty, comforting flavor into adorable, single-serving packages. Forget sharing, these are all yours! After all, as they say, ‘the way to a man’s heart is through his stomach,’ and these mini pot pies are sure to win anyone over. So, grab your muffin tin and let’s get baking!

Why You’ll Love This Mini Chicken Pot Pie:

These Mini Chicken Pot Pies are about to become your new go-to comfort food. First, the flavor is incredible – a creamy chicken filling loaded with tender vegetables all encased in a buttery, flaky crust. Then add in the cost, homemade is much cheaper than frozen store bought, and the ingredients are easy to find.

These mini pot pies add just as much flavor and comfort and the best thing- can serve an individual portion. If you’re looking for something a little simpler, you might also like my one-pot chicken and noodles recipe. But trust me, these mini pot pies are worth the extra effort. Try making them at home—you won’t regret it!

Key Ingredients for Mini Chicken Pot Pie:

Here’s a visual of the ingredients you’ll need for this recipe:

• Cooked Chicken: 2 cups, shredded. Leftover rotisserie chicken works great!
• Frozen Mixed Vegetables: 1 cup, thawed. Peas, carrots, corn, and green beans are ideal.
• Butter: 4 tablespoons, divided. 2 tablespoons for the filling, 2 tablespoons to brush on the crust.
• All-Purpose Flour: 1/4 cup. This helps thicken the sauce.
• Milk: 1 cup. Use whole milk for the richest flavor.
• Chicken Broth: 1 cup. Adds a savory depth to the filling.
• Onion: 1/2 cup, finely chopped. Yellow or white onion is fine.
• Garlic: 2 cloves, minced. Adds a fragrant kick.
• Dried Thyme: 1/2 teaspoon. Complements the chicken flavor beautifully.
• Salt & Pepper: To taste. Season generously!
• Puff Pastry: 1 sheet (about 14 ounces), thawed. This creates the flaky crust. Note: You can use pre-made pie crust as well, but the puff pastry offers a more delicate texture.

How to Make Mini Chicken Pot Pie:

These Mini Chicken Pot Pies are easier to make than you think! The creamy sauce, the tender chicken and veggies, and a golden crust will make you feel like they took you all day when it is anything but. With only 45 minutes of prep time, this is going to be your next go to meal.

Step-by-Step Instructions:

Step 1: Prepare the Filling

1. Preheat oven to 375°F (190°C).
2. In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.

Step 2: Create the Sauce

1. Sprinkle the flour over the softened onions and garlic. Cook, stirring constantly, for about 1-2 minutes. This creates a roux which will thicken the sauce. For optimal results don;t let the flour brown
2. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
3. Add the milk and dried thyme. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly, about 5 minutes. Season with salt and pepper to taste.

Step 3: Combine and Fill

1. Stir in the shredded cooked chicken and thawed mixed vegetables. Mix well to combine.
2. Remove the skillet from the heat.

Step 4: Assemble the Mini Pot Pies

1. Lightly grease a 12-cup muffin tin.
2. On a lightly floured surface, unfold the thawed puff pastry sheet and using a cookie cutter, cut out 12 circles slightly larger than the diameter of the muffin cups. If you do not have a cookie cutter, simply cut into squares or shape yourself!
3. Gently press each pastry circle into a muffin cup, allowing the pastry to come up the sides.
4. Spoon the chicken mixture evenly into each muffin cup.

Step 5: Bake and Finish

1. Melt the remaining 2 tablespoons of butter. Brush the tops of the pastry with the melted butter. This will help them brown beautifully in the oven.
2. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
3. Let the Mini Chicken Pot Pies cool in the muffin tin for a few minutes before carefully removing them and serving.

What to Serve Mini Chicken Pot Pie With:

These Mini Chicken Pot Pies are delicious on their own, but you can elevate the meal with some simple sides:

• A Simple Salad: A fresh green salad with a light vinaigrette provides a nice contrast to the rich, creamy pot pies.
• Steamed Green Beans: A classic pairing that adds a touch of freshness.
• Mashed Potatoes: If you’re looking for extra comfort, fluffy mashed potatoes make a great addition.

Top Tips for Perfecting Mini Chicken Pot Pie:

• Use High-Quality Puff Pastry: This makes a huge difference in the texture of the crust. All-butter puff pastry is the best for flavor and flakiness.
• Don’t Overfill the Cups: Overfilling can cause the filling to spill over and make the crust soggy.
• Adjust the Seasoning: Taste the filling before you assemble the pot pies and adjust the salt and pepper as needed. Feel free to add other herbs or spices like rosemary or paprika to customize the flavor.
• Get Creative with Veggies: Feel free to substitute other vegetables like mushrooms, potatoes, or celery based on your preferences.
• Egg Wash: For an extra golden and shiny crust, brush the tops of the pastry with an egg wash before baking (1 egg beaten with 1 tablespoon of water).
• Vent the Crust:: Before baking cut slits in the top of the puff pastry to allow steam to escape, preventing puffy air pockets.

Storing and Reheating Tips:

• Storing: Leftover Mini Chicken Pot Pies can be stored in the refrigerator for up to 3-4 days in an airtight container.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the crust may become a bit soggy.
• Freezing: These mini pot pies can be frozen for future meals. Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They can be store for up to 2-3 months.
• Reheating from Frozen: Bake the frozen pot pies in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until heated through and the crust is golden brown.

Final Thoughts:

These Mini Chicken Pot Pies are a testament to the fact that comfort food doesn’t have to be complicated. They’re easy to make, packed with flavor, and perfect for any occasion. Whether you’re looking for a quick weeknight meal, a fun appetizer, or a comforting snack, these mini pot pies are sure to hit the spot. So get in the kitchen and start baking your way to bite-sized bliss!

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest