Chicken pot pie is a classic comfort food, but sometimes you crave a smaller, more manageable portion. These mini chicken pot pies are perfect for a weeknight dinner, a party appetizer, or even a satisfying lunch. This recipe delivers all the creamy, savory goodness of a traditional pot pie in bite-sized servings. Get ready to impress your family and friends with this delightful twist on a timeless favorite!
What Makes This Mini Chicken Pot Pie Recipe Special?
This recipe focuses on simplicity and deliciousness. We've streamlined the process to make it quicker and easier than ever before, without sacrificing flavor. Using store-bought pie crust saves you valuable time, allowing you to focus on creating a flavorful chicken filling. The result? Perfectly golden, crispy crust surrounding a creamy, savory chicken filling bursting with vegetables.
Ingredients You'll Need:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 cup diced chicken (rotisserie chicken works perfectly!)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup frozen peas
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon thyme
- Salt and pepper to taste
For Assembly:
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions: Making Your Mini Chicken Pot Pie Masterpiece
Step 1: Preparing the Chicken Filling
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute more.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly.
- Stir in the heavy cream, thyme, salt, and pepper.
- Add the cooked chicken and peas; heat through.
Step 2: Assembling and Baking the Mini Pies
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts and use a 4-inch cookie cutter (or a knife) to cut out circles. You should get about 12 mini pie crusts.
- Press each circle into a mini muffin tin.
- Fill each crust with the chicken mixture.
- Top each mini pie with another pie crust circle, or use scraps to create smaller lids. Crimp the edges to seal.
- Brush the tops with the beaten egg for a golden brown finish.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Step 3: Serving and Enjoying!
Let the mini chicken pot pies cool slightly before removing them from the muffin tin. Serve warm and enjoy!
Frequently Asked Questions (FAQ)
Can I use leftover cooked chicken?
Absolutely! Using leftover cooked chicken is a great way to save time and reduce food waste. Shredded or diced chicken works perfectly.
What if I don't have heavy cream?
You can substitute heavy cream with milk or half-and-half, but the filling might be slightly less rich. You could also add a tablespoon of butter for extra richness.
Can I make these ahead of time?
You can assemble the mini pies ahead of time and store them in the refrigerator until ready to bake. Just add a few minutes to the baking time.
Can I freeze these mini chicken pot pies?
Yes, you can freeze the unbaked assembled mini pies. Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding a few minutes to the baking time.
Are there any variations I can try?
Certainly! You can add different vegetables, such as mushrooms, corn, or potatoes. You could also experiment with different herbs and spices to create your own unique flavor combinations. A sprinkle of shredded cheese on top before baking is also a delicious option.
This recipe provides a fun, flavorful, and manageable way to enjoy the comfort of chicken pot pie. Enjoy the process of creating these delicious mini masterpieces!
