Mini Chicken Pot Pies: A Delightful Bite for Every Occasion
Introduction
Looking for a dish that’s as comforting as it is versatile? These Mini Chicken Pot Pies are a must-try! Perfectly portioned for individual servings, they’re ideal for gatherings, potlucks, or cozy family dinners.
Why You’ll Love These Mini Pot Pies
- Perfectly Portable: Easy to serve, no utensils needed!
- Bursting with Flavor: Creamy chicken filling topped with buttery, flaky crust.
- Customizable: Add your favorite vegetables or herbs for a personal twist.
Ingredients
- 2 cups of cooked, shredded chicken
- 1 cup of frozen peas and carrots mix
- 1 cup of diced potatoes (optional)
- 1/3 cup of butter
- 1/3 cup of all-purpose flour
- 1 3/4 cups of chicken broth
- 2/3 cup of milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 package of pie crust dough
How to Make Mini Chicken Pot Pies
- Prepare the Filling
- In a saucepan, melt the butter over medium heat.
- Stir in flour to form a smooth paste, then gradually whisk in chicken broth and milk.
- Add salt, pepper, chicken, peas, carrots, and potatoes (if using). Cook until thickened.
- Assemble the Pies
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust dough and cut circles to fit your muffin tin or mini pie molds.
- Place a dough circle in each mold, fill with the chicken mixture, and top with another dough circle.
- Bake
- Seal the edges and cut small slits in the top to vent.
- Bake for 25-30 minutes, or until the crust is golden brown.
Tips for the Best Mini Pot Pies
- Make-Ahead Friendly: Prepare the filling in advance and store in the fridge for up to two days.
- Freezer Option: Freeze unbaked pies for up to a month; bake straight from the freezer for a quick meal.
- Perfectly Golden Crust: Brush the top with an egg wash before baking.
Final Thoughts
These Mini Chicken Pot Pies are a game-changer! Whether you’re hosting a party or just need an easy dinner idea, they never fail to impress. Make them once, and they’ll quickly become a household favorite.
