Mini chicken pot pies

My quest for the perfect weeknight meal led me down a surprisingly delicious path, culminating in these unbelievably scrumptious mini chicken pot pies. Imagine: flaky, golden crusts cradling a savory chicken and vegetable filling, all in bite-sized perfection. These aren’t your grandma’s pot pies (unless your grandma was a culinary genius). They’re a modern twist on a classic comfort food, perfect for a cozy night in or a crowd-pleasing appetizer.

These mini chicken pot pies are more than just a meal; they’re a shortcut to happiness. Think of the aroma wafting through your kitchen, the satisfying crunch with each bite, the warmth spreading through you with every mouthful. They’re the epitome of simple yet elegant, a testament to the fact that sometimes, the smallest things in life bring the biggest joys.

Mini chicken pot pies offer a delightful symphony of flavors and textures. They’re incredibly easy to prepare, visually stunning, and amazingly versatile. The delicious filling can be easily adapted to your preferred tastes, making them perfect for any occasion. You’ll want to make these again and again.

Ingredients for Mini chicken pot pies

Here’s what you’ll need to make this delicious dish:

Chicken Breast Choose boneless, skinless chicken breasts for ease of cooking and tender results. Cubing the chicken ensures even cooking.

Carrots Use fresh, vibrant carrots for optimal flavor and color. Dice them small for even cooking within the pot pie.

Peas Frozen peas offer convenience and retain their bright green color and sweetness when cooked.

Potatoes Russet potatoes provide a creamy texture. Dice into small, even pieces for consistent cooking.

Onion A yellow onion adds a subtle sweetness and depth of flavor to the filling. Finely chop it to allow for even distribution.

Chicken Broth Use low-sodium broth to control salt levels and enhance the flavor of the chicken and vegetables.

All-Purpose Flour This creates a creamy, slightly thickened sauce. Ensure it’s completely cooked out to prevent a raw flour taste.

Thyme Fresh thyme offers the best flavor; use a generous pinch.

Salt and Pepper Adjust to taste, remembering that chicken broth and other ingredients may have added salt.

Pie Crust You can use store-bought or make your own; for a vegan alternative use a plant-based pie crust.

Agar-Agar This plant-based gelling agent will help thicken the filling and create a richer texture. Follow package instructions for usage.

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: Preparing the Chicken and Vegetables

Preheat your oven to 375°F (190°C). Dice the chicken breast into bite-sized pieces. Peel and dice the carrots and potatoes into roughly ½-inch cubes. Finely chop the onion.

Step 2: Sautéing the Vegetables

In a large skillet, sauté the onions in a little olive oil until softened about 5 minutes. Add the carrots and potatoes and cook until they begin to soften, around 7-8 minutes.

Step 3: Cooking the Chicken

Add the chicken to the skillet and cook until browned on all sides. Stir in the thyme, salt, and pepper.

Step 4: Making the Sauce

In a small bowl, whisk together the flour and a little chicken broth to form a smooth slurry. Gradually whisk the slurry into the skillet, along with the remaining chicken broth. Bring to a simmer, stirring frequently, until the sauce has thickened. Stir in the peas and agar-agar, following package directions.

Step 5: Assembling the Mini Pot Pies

Spoon the chicken and vegetable mixture into mini pie crusts or muffin tins lined with pie crusts. Top with additional pie crust, crimping the edges to seal.

Step 6: Baking the Mini Pot Pies

Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving. Serve warm and enjoy

Serving Suggestions for Your Mini Chicken Pot Pies

These mini chicken pot pies are fantastic on their own, but you can elevate them with a simple side salad or some crusty bread for dipping into the delicious juices. A dollop of sour cream or a sprinkle of fresh herbs would also complement the savory flavors perfectly. Enjoy!

Perfecting the Cooking Process

First, sear the chicken until golden brown to lock in those juicy flavors. Then, while the chicken rests, prepare the vegetable filling. Finally, assemble the mini chicken pot pies and bake until the crust is golden and the filling is bubbly.

Add Your Touch

Feel free to swap out the veggies for your favorites! Experiment with different herbs and spices to personalize your mini chicken pot pies. A sprinkle of parmesan cheese before baking adds a delicious salty crunch.

Storing & Reheating

Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until heated through.

Prepping your veggies before you start cooking will save you time and stress in the kitchen. Don’t overcrowd the pan when searing the chicken; it’ll steam instead of brown. Remember to let the filling cool slightly before adding it to the pie crusts; this prevents a soggy bottom.

(Personal anecdote)

My niece, Lily, declared my mini chicken pot pies “the best thing ever” after her first bite. That’s the highest praise a chef can receive, and it still makes me smile.

Mini Chicken Pot Pie Recipe

: A Culinary Adventure

Lets embark on a culinary journey to create these delectable Mini Chicken Pot Pies! This recipe is not just about making a meal; it’s about crafting a heartwarming experience. We’ll weave together simple ingredients to create a dish that’s both satisfying and visually appealing. Forget those sad, soggy pot pies from your childhood—these are a revolution! Prepare for miniature masterpieces that are bursting with flavor!

The Chicken Chronicles

: A Perfectly Seared Star

Our adventure begins with the star of the show: the chicken. We’re not just throwing any old chicken in here. Oh no, we are seeking succulent, tender perfection. We’ll begin by cutting a pound of boneless, skinless chicken breasts into bite-sized pieces. This ensures even cooking and easy distribution throughout our mini pot pies. Next, season generously with salt, pepper, and a dash of paprika for a hint of smoky warmth. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear those chicken pieces until beautifully golden brown and cooked through. This searing step is crucial; it builds a flavorful crust on the chicken and keeps it moist. Set aside and let it cool slightly.

Vegetable Rhapsody

: A Symphony of Flavors

Now, for the supporting cast: the vegetables. We’re aiming for a vibrant mix of textures and flavors. One medium carrot, diced into small pieces, adds sweetness and a touch of crunch. Half a cup of frozen peas, thawed, offer a refreshing burst of green goodness. A small onion, finely chopped, brings a savory depth. And, a generous half-cup of sliced mushrooms—because who doesn’t love a good mushroom? In a separate pan, sauté the onions until translucent, then add the carrots and mushrooms. Cook until tender-crisp, about 5-7 minutes. Stir in the peas, season with salt and pepper, and remove from heat.

Sauce-a-licious

: The Creamy, Dreamy Heart

Our mini chicken pot pies wouldn’t be complete without a delightful sauce. This is where the magic happens. In a small saucepan, whisk together a quarter cup of chicken broth, two tablespoons of all-purpose flour, and a pinch of dried thyme. Cook over medium heat, stirring constantly, until the sauce thickens. Let’s add a touch of creaminess! Whisk in half a cup of heavy cream and season generously with salt and pepper. Simmer gently for a couple of minutes to allow the flavors to meld.

Crust-tastic

: The Golden, Flaky Embrace

We’ll use store-bought pie crust for convenience, but feel free to make your own if you’re feeling ambitious (and have a few extra hours!). Cut out circles using a cookie cutter to create individual mini pot pies. Gently press the dough into mini muffin tins to make the crusts.

Assembly

: The Grand Finale

This is where the culinary symphony comes together. We’ll be combining all the elements for our mini chicken pot pies, carefully layering them to perfection. First, spoon a generous amount of the creamy sauce into each crust-lined muffin cup. Then, add a spoonful of the chicken and vegetable mixture. Top with a little more sauce, ensuring all the ingredients are well-distributed. Finally, top each mini chicken pot pie with another circle of pie crust and crimp the edges with a fork for a rustic look.

Baking Bliss

: The Golden Transformation

Brush the tops of the mini chicken pot pies with a little bit of milk for an extra golden-brown crust. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

The Grand Unveiling

Let the mini chicken pot pies cool slightly before carefully removing them from the muffin tins. Serve warm and enjoy! You’ve just created miniature culinary masterpieces that are sure to impress.

Conclusion for Mini Chicken Pot Pies

These mini chicken pot pies are a delightful and relatively simple recipe, perfect for any occasion. The recipe allows for customization, catering to different tastes and preferences. Remember to chill the filling before assembling and bake until golden brown. Whether you’re feeding a crowd or simply craving a comforting meal, these mini chicken pot pies are a delicious and satisfying choice. Enjoy the fun, and most importantly, savor every bite!

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FAQs

Are mini chicken pot pies difficult to make?

Not at all! These mini chicken pot pies are surprisingly easy to assemble. The hardest part is probably waiting for the filling to cool before you add it to the crusts. Once you have your filling prepped (and let me tell you, the recipe below makes that a breeze), the assembly is quick and straightforward. Think of it as a fun, tiny-pie-building project, perfect for a rainy afternoon or a fun family activity. You’ll be amazed at how simple it is to create these adorable and delicious little pies. Seriously, even my perpetually burnt-toast-making uncle managed it!

Can I make the mini chicken pot pie filling ahead of time?

Absolutely! In fact, making the filling a day ahead is a great time-saving strategy. The flavors actually meld better overnight, giving you an even tastier pie. Just store the cooled filling in an airtight container in the refrigerator. When you’re ready to assemble your mini pot pies, bring the filling to room temperature before adding it to the crusts. This little pre-planning will transform you from a stressed-out chef into a relaxed, mini-pie-making maestro.

What kind of crust is best for mini chicken pot pies?

You can use store-bought pie crusts (puff pastry works wonderfully), or you can get ambitious and make your own! No judgment either way – it’s your kitchen, your rules. The most important factor is to choose a crust that holds up well during baking and complements the savory chicken filling. A flaky, buttery crust is always a winner in my book. If you’re making your own, the recipe below ensures that your crust is as delicious as the filling!

What are some variations for these mini chicken pot pies?

The beauty of these mini chicken pot pies is their versatility! Feel free to experiment with different vegetables. Swap out the carrots for peas, add some diced bell peppers, or even throw in some mushrooms. You can also adjust the seasonings to your liking. A sprinkle of thyme or rosemary could add a lovely herby note. Don’t be afraid to get creative and make these mini chicken pot pies your own! Let your culinary flag fly high!