Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups cooked chicken (shredded); 1 cup frozen mixed vegetables; 1/3 cup butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 1/2 cup milk; 1 teaspoon onion powder; Salt and pepper to taste; 1 package refrigerated pie crusts

Mini chicken pot pies are the ultimate comfort food, combining tender chicken, vegetables, and creamy sauce, all encased in a flaky pastry crust. These delightful individual servings are perfect for weeknight dinners or special gatherings. Easy to make and even easier to enjoy, they bring warmth and satisfaction to your table. Let’s dive into this scrumptious recipe that will leave you craving for more!

Ingredients

– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 teaspoon onion powder
– Salt and pepper, to taste
– 1 package refrigerated pie crusts (or homemade)

Servings and Cooking Time

This recipe makes 12 mini chicken pot pies. Preparation time is approximately 30 minutes, and cooking time is around 25-30 minutes.

Nutritional Value

Each mini chicken pot pie (1 serving) contains approximately 300 calories, 15g of fat, 25g of carbohydrates, and 20g of protein.

Step-by-Step Cooking Process

Preheat your oven to 425°F (220°C).
In a saucepan, melt butter over medium heat.
Add flour, stirring continuously until smooth.
Gradually whisk in chicken broth and milk.
Cook until the mixture thickens, about 5 minutes.
Stir in shredded chicken, mixed vegetables, onion powder, salt, and pepper.
Roll out pie crusts and cut into circles to fit your muffin tin.
Fit the dough into the muffin tin and fill with chicken mixture.
Top with another circle of dough, sealing the edges.
Bake for 25-30 minutes or until golden brown.

Alternative Ingredients

You can substitute cooked turkey for chicken or use gluten-free pie crusts for a gluten-free option. Additionally, fresh vegetables can replace frozen ones for added flavor and nutrition.

Serving and Pairings

Serve these mini chicken pot pies with a side salad or steamed vegetables for a complete meal. They also pair well with a light white wine or sparkling water.

Storage and Reheating

Store leftover mini chicken pot pies in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 15 minutes. You can also freeze them before baking for up to 2 months.

Cooking Mistakes

Overcooking the filling can make it dry.
Not sealing the edges of the crust may cause filling to leak.
Using warm filling in a cold crust can lead to sogginess.
Skipping the preheating step can result in uneven baking.
Using too much flour can make the filling too thick.

Helpful Tips

Use a mixture of dark and white meat for richer flavor.
Brush the tops with egg wash for a golden finish.
Add herbs like thyme or rosemary for extra flavor.
Make sure the filling is cooled before assembling.

FAQs

Can I use store-bought chicken for this recipe?

Yes, store-bought rotisserie chicken works great for saving time and adding flavor.

How can I make these pot pies vegetarian?

Replace chicken with sautéed mushrooms or tofu and use vegetable broth instead of chicken broth.

What can I do if the crust is too thick?

Roll the dough thinner before cutting it to fit the muffin tin, ensuring a crispier texture.

Can I prepare these pot pies ahead of time?

Absolutely! You can assemble them and refrigerate or freeze until ready to bake.

How do I know when they are done baking?

They’re done when the crust is golden brown and the filling is bubbling.

Conclusion

Mini chicken pot pies are a delightful dish that brings warmth and comfort to any meal. With their flaky crust and savory filling, they are perfect for family dinners or gatherings with friends. Once you try this recipe, it will surely become a favorite!