Why Make This Recipe
Mini chicken pot pies are a perfect comfort food that everyone loves. They are easy to make and full of flavor, making them a great dish for family dinners or gatherings. These little pies are not only cute but also allow you to use leftover chicken and vegetables. Plus, they can be customized to fit your taste!
How to Make Mini Chicken Pot Pies
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
Directions
- Preheat the oven to 375°F (190°C). Grease a muffin tin.
- In a bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out the pie crust and cut circles to fit into muffin cups.
- Place the dough circles in the muffin tin, pressing them down.
- Fill each crust with the chicken mixture.
- Cut additional dough for tops or use leftover dough to create a lattice pattern.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
How to Serve Mini Chicken Pot Pies
Serve these mini chicken pot pies warm as a main dish. You can pair them with a simple side salad or some fruit for a balanced meal. They also make a great appetizer or party snack!
How to Store Mini Chicken Pot Pies
Once they are completely cooled, store the mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, just pop them in the oven until warm.
Tips to Make Mini Chicken Pot Pies
- Use rotisserie chicken to save time.
- Feel free to mix and match your favorite vegetables.
- For added flavor, try seasoning your chicken with herbs like thyme or rosemary.
Variation
You can make a vegetarian version by using mushrooms and more mixed vegetables instead of chicken. A creamy mushroom soup would also work well in place of cream of chicken soup.
FAQs
1. Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you are ready to assemble the pies.
2. What can I use instead of refrigerated pie crusts?
You can make your own pie crust from scratch or use puff pastry for a flakier texture.
3. Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables work just as well and can save you time on prep. Just make sure to thaw and drain them before mixing with the chicken.
Mini Chicken Pot Pies
These mini chicken pot pies are a delightful comfort food, perfect for family dinners or gatherings, utilizing leftover chicken and vegetables.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin.
- In a bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out the pie crust and cut circles to fit into muffin cups.
- Place the dough circles in the muffin tin, pressing them down.
- Fill each crust with the chicken mixture.
- Cut additional dough for tops or use leftover dough to create a lattice pattern.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Notes
Use rotisserie chicken to save time and feel free to mix in your favorite vegetables. For added flavor, season the chicken with herbs like thyme or rosemary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg