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You'll whip up these fun mini chicken pot pies in no time. The crust gets super flaky, hiding a cozy chicken and veggie center inside every bite. They're my go-to when I want quick comfort or need to show off at parties. Each one feels like a homemade treat and honestly, there are hardly ever leftovers!
I still remember the first time I made these for game night—the pies disappeared before we even made it to halftime and everyone hoped for more
Hearty Ingredients
- Egg: Use for an egg wash—gives the pies that glossy, golden finish. Grab ones with deep yellow yolks for the prettiest tops.
- Refrigerated pie crusts: Make sure they’re nicely golden and not cracked for best flakiness.
- Salt and pepper: Season and taste as you go, so nothing ends up too salty.
- Dried thyme: Sprinkle in for soft herbal flavor; fresher dried herbs give the best scent.
- Garlic powder: Kicks up the savory notes. Fresh garlic works too if you have the time.
- Milk: Choose whole or 2% for creamy sauce.
- Chicken broth: Low-sodium helps you control the salty hit; grab a good one for richer flavor.
- All-purpose flour: That’s what thickens everything up to creamy goodness.
- Butter: Go unsalted so you manage the flavor—brings richness to your sauce.
- Onion and celery: Chop these up for a sweet, hearty base.
- Frozen mixed vegetables: Pick colorful ones without ice crystals for pop and taste.
- Cooked chicken: Rotisserie is easiest or just use leftovers. Juicy chunks give the best filling.
Delicious Step-by-Step Guide
- Cool Down and Feed:
- Once the pies come out, cool them for about five minutes so they set up and come out easy. Eat them warm and enjoy every last crumb!
- Bake for Gold:
- Put the tin in your hot oven and bake about fifteen to twenty minutes. Watch for bubbling sauce and a deep golden brown top.
- Add Tops and Make 'em Shine:
- Lay another crust or little cutouts on top of each pie. Pinch edges so they seal in all the good stuff. Brush gently with your egg wash—it's optional, but makes them pretty and shiny.
- Spoon in the Filling:
- Divide the warm chicken mix into each crust, almost filling each but leave a little space so they don’t overflow.
- Shape the Dough:
- Roll out your crusts on a floured surface, make circles about four to five inches wide. Use a biscuit cutter or a drinking glass. Press gently into muffin cups—try not to tear the pastry.
- Mix in Chicken & Veg:
- Take the pan off the heat. Stir in chopped chicken, mixed veggies from the freezer, dried thyme, garlic powder, salt, and pepper. Taste and tweak the flavor if you need to. Let it cool a bit before handling.
- Whisk Up the Sauce:
- Slowly pour in broth while stirring, then add the milk. Keep whisking until it thickens into a creamy sauce—about three to five minutes of bubbling.
- Build the Roux:
- Shake in some flour onto your veggies. Stir for a minute so the flour wraps everything and you see it bubble (but don’t let it brown). This is how you thicken it up.
- Cook the Veggie Base:
- Toss butter in a skillet over medium heat, add onion and celery, and cook for three to four minutes until they're soft and smell sweet, not burned.
- Prep Your Oven and Tin:
- Flip the oven to 425 Fahrenheit first thing and coat your muffin tin with nonstick spray or parchment circles so you can lift pies out easy.
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I can never get enough of that flaky crust. My grandma always insisted on extra-buttery pastry—that’s what really makes these unforgettable. My kids have a habit of sneaking dough scraps before they even hit the oven!
Keeping Mini Pot Pies Fresh
Let the mini pies cool, then put them in a sealed container in the fridge. They’ll keep for about three to four days. To freeze, wrap each pie tight in plastic wrap and toss them into a freezer bag. When you’re ready, bake straight from frozen but add maybe five to eight more minutes to the bake time.
Switch-Ups and Variations
It’s simple to swap out the chicken for turkey or sliced mushrooms if you want a plant-based option. Frozen veggies? Try broccoli, green beans, or any mix you’ve got. If you don’t have pie crust, use puff pastry or storebought biscuit dough—each gives a totally different, tasty texture.
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Tasty Pairings
They're awesome solo, but go to the next level with a crisp salad and a fast vinaigrette. Add a fruit bowl or roast some potatoes for a hearty meal. I even sneak them into lunchboxes for a surprise treat half-way through the day!
Classic American Comfort
This dish goes way back—folks in the U.S. adapted chicken pot pies from old-school British meat pies, tossing in whatever chicken and veggies they had. These individual little ones are perfect for sharing at parties or just keeping everyone happy at home.
FAQs About the Recipe
- → How do I make the filling extra creamy?
Go for whole milk, or mix in some heavy cream. It turns out thicker and feels silkier with that touch.
- → Can I just use cooked rotisserie chicken?
Totally! Rotisserie chicken is a quick fix. Just pull it apart or chop it, then drop it right in your filling.
- → Could I switch in puff pastry for the crust?
For sure. Puff pastry gets even more flaky and adds rich, buttery flavor—that’s a win for the taste buds.
- → Can I freeze these before popping them in the oven?
Yes! You can build them and pop them in the freezer, unbaked. When you’re ready, just bake them a bit longer right from frozen.
- → Which veggies are awesome for the filling?
Peas, carrots, corn, and green beans always work, but you can throw in any mix you like best.
- → How do I avoid bottoms that get mushy?
Don’t make the filling too watery, and bake until you get that crust all golden and crisp. You can pre-bake the shells a little too to help out.