Easy Mini Chicken Pot Pies
Introduction
Welcome to this delicious recipe for easy mini chicken pot pies. These individual-sized pot pies are perfect for a quick and satisfying meal. Packed with tender chicken, flavorful vegetables, and a creamy sauce, these pot pies are sure to become a favorite in your household. Whether you’re cooking for a family dinner or hosting a gathering with friends, these easy mini chicken pot pies are a crowd-pleasing option that will leave everyone asking for seconds.
Ingredients
To make these easy mini chicken pot pies, you will need the following ingredients:
– 2 cups cooked chicken, diced
– 1 cup frozen mixed vegetables
– 1/2 cup diced onion
– 1/2 cup diced celery
– 1/2 cup diced carrots
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 sheets of refrigerated pie crust
Steps
Follow these simple steps to make easy mini chicken pot pies:
1. Preheat the oven
Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. Prepare the filling
In a large skillet, heat some oil over medium heat. Add the diced onion, celery, and carrots. Cook until the vegetables are tender.
Add the frozen mixed vegetables and cooked chicken to the skillet. Stir in the flour, thyme, salt, and pepper. Cook for a couple of minutes until the flour is well incorporated.
Pour in the chicken broth and milk. Stir well and cook until the mixture thickens.
3. Assemble the pot pies
Unroll the refrigerated pie crusts and cut out circles that are slightly larger than the muffin tin cups.
Press the pie crust circles into the greased muffin tin cups, making sure to leave some overhang for sealing the pies later.
Spoon the prepared filling into each pie crust, filling them to the top.
4. Bake the pot pies
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pies from the oven and let them cool for a few minutes before serving.
Variations
Feel free to customize your easy mini chicken pot pies with these variations:
1. Crust options
Instead of using refrigerated pie crusts, you can make your own crust from scratch or use puff pastry for a flaky and buttery texture.
2. Vegetable substitutions
If you’re not a fan of certain vegetables or want to add more variety, you can substitute or add vegetables like peas, corn, green beans, or mushrooms.
3. Seasoning choices
Experiment with different herbs and spices to enhance the flavor of your pot pies. Options include rosemary, sage, parsley, or even a sprinkle of paprika for a touch of heat.
Tips
Follow these tips to ensure your easy mini chicken pot pies turn out perfectly:
– Make sure the filling is thick enough to prevent the pot pies from becoming soggy. If the mixture is too runny, simmer it for a bit longer to thicken it up.
– Allow the pot pies to cool slightly before removing them from the muffin tin. This will help them hold their shape better.
– Serve the pot pies with a side of fresh salad or steamed vegetables for a complete and balanced meal.
Conclusion
These easy mini chicken pot pies are a fantastic option for a delicious and comforting meal. With their flaky crust and flavorful filling, they are sure to satisfy your cravings. Whether you’re cooking for a special occasion or simply want a quick dinner idea, these mini pot pies are a winner. Give this recipe a try and enjoy the delightful combination of tender chicken and vegetables in a creamy sauce.
FAQs
Q: Can I freeze the mini chicken pot pies?
A: Yes, you can freeze the mini chicken pot pies. Simply assemble the pies and freeze them before baking. When you’re ready to enjoy, bake them directly from frozen, adding a few extra minutes to the baking time.
Q: Can I use leftover cooked chicken?
A: Absolutely! Leftover cooked chicken works perfectly in this recipe. Simply dice it and add it to the filling as directed.
Q: How long do the pot pies stay fresh?
A: The pot pies can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through before serving.
Q: Can I make a vegetarian version of these pot pies?
A: Certainly! You can easily adapt this recipe to make vegetarian pot pies by omitting the chicken and using vegetable broth instead of chicken broth. Increase the amount of vegetables and add some extra seasonings for flavor.
