Easy Mini Chicken Pot Pies
If you’re craving comfort food but don’t want to spend hours in the kitchen, Easy Mini Chicken Pot Pies are here to save the day! These bite-sized delights are perfect for weeknight dinners, meal prep, or even as a fun appetizer for gatherings. They’re packed with creamy, savory goodness and wrapped in a flaky, buttery crust that’s impossible to resist. Let’s dive into how you can whip up these little bundles of joy in no time!
Why You’ll Love This Recipe
- Quick and Easy: With just a handful of ingredients and minimal prep, these mini pot pies come together in under an hour.
- Customizable: Swap out veggies, use rotisserie chicken, or add cheese for a personal touch.
- Perfect Portions: Individually sized for easy serving and no messy slicing!
- Freezer-Friendly: Make a big batch and freeze some for later—perfect for busy nights.
Ingredients You’ll Need
Here’s what you’ll need to make these delicious mini pot pies:
- Chicken: 2 cups of cooked, shredded chicken (rotisserie chicken works wonders for saving time).
- Vegetables: 1 cup of frozen mixed veggies (peas, carrots, and corn are classic choices).
- Creamy Base: 1 can of cream of chicken soup or a homemade white sauce made with butter, flour, chicken broth, and heavy cream.
- Crust: Refrigerated biscuit dough, puff pastry, or pie crust for that flaky, golden finish.
- Seasonings: Salt, pepper, garlic powder, and herbs like thyme or rosemary for extra flavor.
Step-by-Step Instructions
1. Prep the Filling
In a large bowl, mix the shredded chicken, frozen veggies, and cream of chicken soup (or your homemade sauce). Season with salt, pepper, and any herbs you like. Pro Tip: If using frozen veggies, thaw them first to avoid excess moisture in the filling.
2. Prepare the Crust
Roll out your biscuit dough or pie crust and cut it into circles slightly larger than your muffin tin cups. Press each circle into the greased muffin tin, making sure to cover the bottom and sides. Pro Tip: Brush the crust with melted butter or egg wash for an extra golden, flaky finish.
3. Assemble the Pies
Spoon the chicken mixture into each dough-lined cup, filling them generously but leaving a little room at the top. If you’re feeling fancy, add a small circle of dough on top to create a lid, or leave them open-faced for a rustic look.
4. Bake to Perfection
Pop the muffin tin into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Pro Tip: Rotate the tin halfway through baking for even browning.
5. Serve and Enjoy
Let the pies cool for a few minutes before carefully removing them from the tin. Serve warm with a side salad or roasted veggies for a complete meal.
Pro Tips for Success
- Avoid Soggy Crusts: Chill the dough before filling and avoid overfilling the muffin cups. You can also brush the crust with egg wash for extra crispiness.
- Customize the Filling: Add shredded cheese, swap chicken for turkey, or go vegetarian with mushrooms and extra veggies.
- Freeze for Later: Assemble the pies (without baking) and freeze them. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
Serving and Storage
These mini pot pies are best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep the crust crispy.
Final Thoughts
Easy Mini Chicken Pot Pies are the ultimate comfort food hack—quick, customizable, and downright delicious. Whether you’re feeding a crowd or just treating yourself, these little pies are sure to hit the spot. So grab your muffin tin and get baking!
What’s your favorite twist on this classic recipe? Share your ideas in the comments below!
