Mini chicken pot pies are the perfect comfort food—warm, savory, and just the right size for an individual serving. Whether you’re looking for a quick weeknight dinner or a fun party appetizer, these little pies are sure to please. Best of all, they’re surprisingly easy to make with just a few ingredients and simple steps. Let’s dive into how you can make your own mini chicken pot pies at home!
What You’ll Need
To keep things straightforward, here’s a basic list of ingredients that you can easily find in your kitchen or local store:
– Cooked chicken (leftover, rotisserie, or freshly cooked breast)
– Mixed vegetables (frozen peas, carrots, corn, and green beans work great)
– Cream of chicken soup (for that creamy, comforting filling)
– Refrigerated biscuit dough or crescent roll dough (for the crust)
These four ingredients form the foundation of a classic mini chicken pot pie, but you can customize with fresh herbs, seasonings, or a homemade sauce if you want to get fancy.
Step-by-Step Instructions
1. Prepare the Filling
Start by defrosting your mixed vegetables if they’re frozen. You can do this quickly in the microwave at low power for about 5 minutes. Then, in a medium bowl, combine the cooked chicken, defrosted vegetables, and a can of cream of chicken soup. Stir well until everything is evenly mixed.
2. Prepare the Crust
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin to prevent sticking. Separate the biscuit dough into individual rounds. Press each biscuit into the muffin cups, pushing the dough up the sides to create a little crust cup. If you’re using crescent roll dough, cut it into squares and press them into the muffin cups, allowing the edges to hang over slightly for sealing later.
3. Fill the Pies
Spoon about 2 to 3 tablespoons of the chicken and vegetable filling into each dough-lined muffin cup. Be generous but don’t overfill, so the filling doesn’t spill over during baking.
4. Top and Seal (Optional)
If you want a fully enclosed pot pie, cover each filled cup with another piece of dough, pinch the edges to seal, and cut a small slit on top for steam to escape. Brush the tops with a beaten egg for a golden finish.
5. Bake
Place the muffin tin in the preheated oven and bake for 20 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on the pies to avoid over-browning.
6. Cool and Serve
Let the mini pot pies cool for a few minutes before removing them from the muffin tin. Use a knife to gently loosen the edges if needed. Serve warm and enjoy!
Tips for Perfect Mini Chicken Pot Pies
– Use leftover chicken: Rotisserie chicken or leftover roast chicken works wonderfully and adds great flavor.
– Choose your crust: Biscuit dough gives a flaky, slightly salty crust, while crescent roll dough offers a softer, sweeter texture.
– Add seasoning: Mix in some poultry seasoning, thyme, or fresh parsley to elevate the flavor of your filling.
– Make ahead: You can assemble these pies ahead of time and freeze them before baking. Just thaw and bake when ready.
– Veggie variety: Feel free to swap or add vegetables like potatoes, celery, or leeks for extra texture and flavor.
Why Mini Chicken Pot Pies Are So Great
Mini chicken pot pies are not only cute and fun to eat but also incredibly versatile. They’re perfect for portion control, easy to pack for lunches, and a hit at gatherings. Plus, with just a handful of ingredients and minimal prep, you can have a comforting homemade meal on the table in under an hour.
Mini chicken pot pies are a delightful way to enjoy classic comfort food in a convenient, bite-sized form. With simple ingredients and easy steps, you can whip up these tasty treats anytime you crave a warm, hearty meal. Give this recipe a try and watch them disappear fast!