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### How to Make Mini Chicken Pot Pies
These little pies come together quickly, so you’ll be enjoying a homemade meal in no time! Here’s the step-by-step process for making **Mini Chicken Pot Pies**.
#### Step 1: Prepare the Filling
1. **Melt the butter** in a large skillet over medium heat. Once melted, add the **flour** and stir to create a roux (a thickening paste). Cook for 1-2 minutes to eliminate the raw flour taste.
2. Slowly add the **chicken broth** while stirring constantly to avoid lumps. Then add the **milk** and continue stirring until the mixture thickens and becomes creamy, about 3-4 minutes.
3. Season with **garlic powder**, **onion powder**, **dried thyme**, **salt**, and **pepper**. Taste and adjust the seasoning as needed.
4. Stir in the cooked **chicken** and **frozen mixed vegetables**. Cook for an additional 3-4 minutes, until the vegetables are heated through and the chicken is fully incorporated into the sauce. Remove from heat and set aside.
#### Step 2: Assemble the Mini Pot Pies
1. Preheat your **oven** to 375°F (190°C).
2. Roll out the **pie crusts** on a lightly floured surface. Using a round cutter or the rim of a glass (about 3-4 inches in diameter), cut out circles large enough to fit into your muffin tin. You should be able to cut about 6-8 circles from two pie crusts.
3. Grease a **muffin tin** with non-stick spray or butter. Gently press the pie crust circles into each muffin cup, creating a small pocket for the filling.
4. Spoon the prepared **chicken mixture** into each pie crust, filling the cups almost to the top.
5. If you have extra pie crust, cut out smaller circles or strips to place on top of the pies for a “lid.” Place a small round crust over each pie or crisscross the strips for a lattice effect. Press the edges to seal, and cut a small slit in the center to allow steam to escape.
#### Step 3: Bake the Mini Pot Pies
1. For a golden, glossy finish, lightly brush the tops of the pies with a beaten **egg**.
2. Bake the pies in the preheated oven for **20-25 minutes**, or until the crust is golden brown and the filling is bubbly.
3. Once baked, remove from the oven and allow them to cool for a few minutes before serving.
### Tips for Perfect Mini Chicken Pot Pies
– **Make-Ahead**: These pies can be assembled in advance and stored in the fridge or freezer. If frozen, bake straight from the freezer, adding a few extra minutes to the cooking time.
– **Customize the Veggies**: You can swap out the mixed vegetables for others like **broccoli**, **mushrooms**, or even **potatoes**, depending on what you have on hand or your personal preferences.
– **Add Cheese**: For a cheesy twist, sprinkle some shredded cheddar or parmesan cheese into the filling before baking.
– **Crust Variations**: If you prefer a different type of crust, you can use **puff pastry** or **biscuits** for the tops, which will add a flakier texture.
– **Leftovers**: These pies are perfect for using up leftover **chicken**, **turkey**, or even **roast vegetables**.
### Serving Suggestions
Mini chicken pot pies are a full meal on their own, but you can serve them alongside:
– **A fresh green salad**: A simple salad with arugula, spinach, and a light vinaigrette will balance out the richness of the pot pies.
– **Garlic bread**: Crispy, buttery garlic bread is always a hit and pairs perfectly with these savory pies.
– **Roasted vegetables**: Serve with roasted Brussels sprouts, carrots, or sweet potatoes for a complete meal.
### Conclusion
**Mini Chicken Pot Pies** are a delightful twist on the classic comfort food, offering the same creamy, savory filling with the bonus of being bite-sized and easy to serve. Perfect for busy nights, family dinners, or meal prepping, these little pies offer the ideal balance of convenience and indulgence. With their golden, flaky crust and hearty filling, they’re guaranteed to become a go-to favorite in your recipe repertoire.
Give these mini pies a try, and enjoy all the comforting, homey goodness of a traditional chicken pot pie in a fun and portable new form!
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