Mini Chicken Pot Pies

Why make this recipe

Mini Chicken Pot Pies are a comforting and delightful dish that everyone loves. They are perfect for a cozy dinner or as a fun finger food for parties. These mini pies are easy to make, and you can use leftover chicken, making them a great way to reduce waste. Plus, they are packed with flavors from chicken and mixed vegetables, all wrapped in a flaky crust.

How to make Mini Chicken Pot Pies

Ingredients:

• 1 pound cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 package refrigerated pie crusts or puff pastry
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add shredded chicken, mixed vegetables, cream of chicken soup, thyme, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
3. Roll out the pie crusts and cut into circles to fit mini muffin tins.
4. Place the dough circles in the muffin tin and fill each with the chicken mixture.
5. Cover with another circle of dough, sealing the edges. Brush the tops with egg wash.
6. Bake for 20-25 minutes until golden brown.
7. Let cool slightly before serving.

How to serve Mini Chicken Pot Pies

Serve Mini Chicken Pot Pies warm from the oven. They make great appetizers or a main dish alongside a salad. You can add a dipping sauce like ranch or hot sauce for extra flavor!

How to store Mini Chicken Pot Pies

Once cooled, store Mini Chicken Pot Pies in an airtight container in the refrigerator. They can last for about 3-4 days. You can also freeze them for longer storage; just make sure to wrap them well to prevent freezer burn.

Tips to make Mini Chicken Pot Pies

• Use leftover chicken or rotisserie chicken for a quicker option.
• Customize the filling by adding your favorite spices or extra vegetables.
• Make sure the filling is not too runny to prevent soggy crusts.

Variation

For a vegetarian option, you can substitute chicken with cooked mushrooms or chickpeas and use vegetable broth instead of cream of chicken soup.

FAQs

1. Can I use another type of meat?
Yes, you can use turkey, beef, or even ham in place of chicken.

2. What if I don’t have frozen vegetables?
You can use fresh vegetables, just make sure to cook them slightly before adding them to the filling.

3. Can I make these ahead of time?
Yes, you can prepare the filling and dough ahead of time. Assemble the pies and refrigerate them until you’re ready to bake.

Mini Chicken Pot Pies

Mini Chicken Pot Pies are a comforting dish, perfect for dinner or parties, made with chicken and vegetables in a flaky crust.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Appetizer, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
• 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be used if cooked slightly first.
• 1 cup cream of chicken soup
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• to taste salt and pepper
• 1 package refrigerated pie crusts or puff pastry
• 1 egg for egg wash

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat.
3. Add shredded chicken, mixed vegetables, cream of chicken soup, thyme, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
4. Roll out the pie crusts and cut into circles to fit mini muffin tins.
5. Place the dough circles in the muffin tin and fill each with the chicken mixture.
6. Cover with another circle of dough, sealing the edges. Brush the tops with egg wash.

Baking

1. Bake for 20-25 minutes until golden brown.
2. Let cool slightly before serving.

Notes

They make great appetizers or a main dish alongside a salad. Serve warm with a dipping sauce like ranch or hot sauce for extra flavor.