Mini Chicken Pot Pies
Indulge in the cozy flavors of mini chicken pot pies, perfect for a family dinner or a cozy gathering. These bite-sized delights are filled with tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky pastry crust. Easy to make and even easier to enjoy, these pot pies are sure to become a favorite in your household. Let’s dive into this comforting recipe that brings warmth and smiles to the table!
Ingredients
– 1 pound cooked chicken, diced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/4 cup onion, chopped
– 1/4 cup celery, chopped
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon thyme
– Salt and pepper to taste
– 2 pre-made pie crusts
– 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe makes 6 mini chicken pot pies. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 mini pie) contains approximately 350 calories, 20g protein, 25g carbohydrates, and 15g fat. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a skillet, sauté onions and celery until softened.
3. Add mixed vegetables and cook for another 5 minutes.
4. Stir in the diced chicken.
5. Pour in the chicken broth and heavy cream.
6. Season with thyme, salt, and pepper.
7. Simmer for 10 minutes until thickened.
8. Roll out the pie crust and cut into circles.
9. Place the circles into greased muffin tins.
10. Fill each crust with the chicken mixture and top with another crust.
11. Brush with beaten egg for a golden finish.
12. Bake for 20-25 minutes until golden brown.
Alternative Ingredients
You can substitute cooked chicken with turkey or even tofu for a vegetarian option. Additionally, use any vegetables you have on hand, such as bell peppers or mushrooms, to personalize your pot pies.
Serving and Pairings
Mini chicken pot pies pair wonderfully with a crisp green salad or a side of garlic bread. They also make a delightful addition to a brunch spread or a cozy movie night.
Storage and Reheating
Store leftover mini 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 minutes. These pies also freeze well; just wrap them tightly before freezing.
Cooking Mistakes
– Don’t overfill the crusts; leave room for expansion.
– Ensure the filling is cooled before adding to the crust.
– Avoid using too much liquid, or the pies may become soggy.
– Check the edges of the crust to prevent burning.
– Use a fork to seal the edges well.
Helpful Tips
– Use homemade broth for extra flavor.
– Experiment with different herbs like rosemary or parsley.
– For a crispy crust, pre-bake the bottom crust slightly.
– Let the pies rest for a few minutes before serving.
FAQs
Can I make these pot pies ahead of time?
Yes, you can prepare the filling and crust in advance, then assemble and bake when ready to serve. This makes hosting easier!
What can I use instead of chicken?
You can use turkey, beef, or plant-based proteins like chickpeas or lentils for a hearty alternative.
How do I prevent the crust from becoming soggy?
Ensure your filling is not overly wet and consider pre-baking the crust for a few minutes before adding the filling.
Can I freeze mini chicken pot pies?
Absolutely! Freeze them before baking, then simply bake from frozen, adding a few extra minutes to the cooking time.
What are some good side dishes to serve?
Mini chicken pot pies go well with a fresh salad, roasted vegetables, or mashed potatoes for a complete meal.
Conclusion
Mini chicken pot pies are a delightful and versatile dish that combines comfort with creativity. Whether for a family meal or entertaining guests, these little pies are sure to impress. Enjoy making them your own!
Mini Chicken Pot Pies
Ingredients
- 1 pound cooked chicken diced
- 1 cup mixed vegetables carrots, peas, corn
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 pre-made pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, sauté onions and celery until softened.
- Add mixed vegetables and cook for another 5 minutes.
- Stir in the diced chicken.
- Pour in the chicken broth and heavy cream.
- Season with thyme, salt, and pepper.
- Simmer for 10 minutes until thickened.
- Roll out the pie crust and cut into circles.
- Place the circles into greased muffin tins.
- Fill each crust with the chicken mixture and top with another crust.
- Brush with beaten egg for a golden finish.
- Bake for 20-25 minutes until golden brown.
