It’s time to dive into the delightful world of mini chicken pot pies, those golden, flaky wonders that have the power to turn any dreary day into a cozy feast. Picture this: a warm, buttery crust enveloping a creamy filling brimming with tender chicken and vegetables, all wafting invitingly through your kitchen. If that doesn’t make your taste buds dance, I don’t know what will!
Now, let me take you back to my childhood when my mom would whip up these mini delights on chilly Sundays. The aroma would fill the house, wrapping us in nostalgia as we gathered around the table. Whether it’s a cozy family dinner or a casual get-together with friends, mini chicken pot pies are perfect for any occasion. You just wait; one bite will transport you to comfort food heaven!
Why You'll Love This Recipe
- These mini chicken pot pies come together quickly, making them perfect for busy weeknights.
- Packed with flavor from savory herbs and fresh veggies, they hit all the right notes.
- Their golden-brown crust is not only visually stunning but also incredibly satisfying to bite into.
- They can easily be customized based on what you have in your fridge, ensuring no two batches are ever the same!
Ingredients for MINI CHICKEN POT PIES
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 2 cups of cooked chicken works best; rotisserie chicken is a fantastic shortcut!
- Frozen Mixed Vegetables: A blend of carrots, peas, and corn adds color and nutrition without any chopping.
- Cream of Chicken Soup: This provides that creamy goodness that makes every bite irresistible.
- Puff Pastry Sheets: These create a light and flaky crust that bakes beautifully.
- Milk: Just a splash enhances the filling’s creaminess; whole milk is preferred for richness.
- Dried Thyme: A must-have herb that brings an aromatic touch to your filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make MINI CHICKEN POT PIES
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). Lightly grease your muffin tin with nonstick spray; trust me, you don’t want your mini masterpieces sticking!
Step 2: Prepare the Filling
In a mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, and thyme. Stir until everything is well incorporated and feels like a warm hug.
Step 3: Roll Out Puff Pastry
On a lightly floured surface, roll out your puff pastry sheets until they’re about an eighth of an inch thick. Cut circles large enough to fit into each muffin cup—approximately four inches in diameter should do it.
Step 4: Assemble Your Mini Pies
Place pastry circles into each muffin cup and fill them generously with the creamy chicken mixture. Don’t skimp on the filling; it’s the star of the show!
Step 5: Top It Off
With leftover pastry scraps, cut smaller circles or strips to place over the tops of each pie. Crimp or press down firmly around the edges to seal them up tight.
Step 6: Bake
Pop those delightful little pies into your preheated oven for about 20-25 minutes or until they’re golden brown and bubbling over with deliciousness.
Transfer to plates and serve hot—bonus points if you can resist burning your tongue while taking that first heavenly bite!
And there you have it! Mini chicken pot pies that are sure to become a family favorite faster than you can say “delicious.” Enjoy every crispy layer and creamy spoonful as you bask in the culinary glory you’ve just created!
You Must Know
- Mini chicken pot pies are the ultimate comfort food.
- Flaky crusts envelop tender chicken and veggies, creating a dish that feels like a warm hug.
- Not only are they delicious, but they can also be customized to suit any palate, making them perfect for family dinners or cozy nights in.
Perfecting the Cooking Process
Sear the chicken first for that golden brown crust, then sauté your vegetables while the chicken cooks. Prepare your creamy sauce next, and finally, assemble everything into those cute little pie crusts. This sequence ensures each layer of flavor shines through!
Add Your Touch
Feel free to swap out the chicken for turkey or even a medley of vegetables for a vegetarian twist. Add herbs like thyme or rosemary for an aromatic kick, or throw in some cheese for extra creaminess. Customize it to match your cravings!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in a preheated oven at 350°F for about 15-20 minutes until heated through and crispy again.
Chef's Helpful Tips
- Use pre-made pie crusts to save time without sacrificing flavor.
- Ensure your filling is cool before adding it to the crust to prevent sogginess.
- For a golden finish, brush the tops with an egg wash before baking.
Sometimes I whip up mini chicken pot pies on rainy days, and my friends swear it brings sunshine back into their lives—who knew comfort food could double as mood therapy?
FAQs :
What are MINI CHICKEN POT PIES made of?
MINI CHICKEN POT PIES are delightful small pastries filled with a creamy mixture of chicken, vegetables, and herbs. The filling typically includes diced chicken breast, carrots, peas, and sometimes potatoes or corn. The mixture is seasoned with salt, pepper, and herbs like thyme or rosemary for flavor. To encase this savory filling, a flaky pie crust is used, which can be homemade or store-bought. These mini pies are perfect for parties or as a comforting meal.
How long do MINI CHICKEN POT PIES take to bake?
Baking MINI CHICKEN POT PIES usually takes about 20 to 25 minutes in a preheated oven at 400°F (200°C). It’s essential to keep an eye on them toward the end of the baking time to ensure they achieve a golden-brown crust. The internal temperature should reach 165°F (74°C) to ensure the chicken is fully cooked. Letting them cool slightly before serving enhances the flavors and makes them easier to handle.
Can I freeze MINI CHICKEN POT PIES?
Yes, you can freeze MINI CHICKEN POT PIES! To do this, prepare them as usual but stop before baking. Place the unbaked pies on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag for up to three months. When ready to enjoy, bake them straight from the freezer; just add an extra few minutes to the cooking time until they’re golden brown and heated through.
What can I serve with MINI CHICKEN POT PIES?
MINI CHICKEN POT PIES pair wonderfully with various sides. A simple green salad dressed with vinaigrette complements their richness well. You may also consider serving steamed vegetables like broccoli or green beans for added nutrition. For a heartier meal, mashed potatoes or rice work nicely too. Drinks like white wine or apple cider enhance your dining experience alongside these savory pies.
Conclusion for MINI CHICKEN POT PIES :
In summary, MINI CHICKEN POT PIES are delicious bite-sized treats filled with tender chicken and flavorful vegetables encased in flaky pastry. They make a fantastic dish for any occasion, from casual family dinners to festive gatherings. With easy preparation methods and the option for freezing, you can enjoy these delightful pies anytime. Experimenting with different fillings can also personalize your recipe. Give these mini pot pies a try for your next meal; they won’t disappoint!
Mini Chicken Pot Pies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 mini pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Description
Delight in these comforting mini chicken pot pies featuring a flaky crust and a creamy filling of tender chicken and mixed vegetables. Perfect for any occasion!
Ingredients
- 2 cups cooked boneless, skinless chicken breasts, shredded
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/4 cup whole milk
- 1 tsp dried thyme
- 2 sheets puff pastry dough, thawed
Instructions
- In a mixing bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, whole milk, and dried thyme. Mix until well combined.
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with nonstick spray.
- Roll out puff pastry sheets on a lightly floured surface until about an eighth of an inch thick. Cut circles approximately four inches in diameter.
- Place pastry circles into each muffin cup and fill generously with the creamy filling mixture.
- Use leftover pastry scraps to cut smaller circles or strips for tops; place over each pie and crimp edges to seal.
- Bake in preheated oven for about 20-25 minutes or until golden brown and bubbling.
Nutrition
- Serving Size: 1 mini pie (90g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Keywords: Customize by swapping chicken for turkey or using only vegetables for a vegetarian option. Allow leftovers to cool before storing in an airtight container for up to three days.
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