Easy Mini Chicken Pot Pies
Mini chicken pot pies are a classic comfort food that can be whipped up easily, making them perfect for any occasion. These little delights pack incredible flavor and are convenient for lunch, dinner, or a cozy gathering. With their flaky crust and creamy filling, they are sure to please both kids and adults alike!
Why make this recipe?
This recipe is not only delicious but also super easy to make. You can use leftover chicken and your choice of mixed veggies, making it a great way to clean out the fridge. Plus, using puff pastry for the crust means you’ll have a perfectly flaky outer layer with minimal effort. These mini pot pies are perfect for meal prep or a family night in!
How to prepare Easy Mini Chicken Pot Pies
Follow these simple steps to create your own mini chicken pot pies that everyone will love!
Ingredients:
- 🐔 2 cups cooked chicken, shredded or diced
- 🥕 1 cup mixed veggies (peas, carrots, corn)
- 🍗 1 cup chicken broth
- 🥛 1/2 cup milk
- 🧈 1/4 cup butter
- 🌾 1/4 cup flour
- 🧄 1 teaspoon garlic powder
- 🧅 1 teaspoon onion powder
- 🧂 Salt and pepper to taste
- 🥐 3 sheets of puff pastry (thawed if frozen)
- 🥚 1 egg (for egg wash)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter.
- Add the flour, garlic powder, onion powder, salt, and pepper. Stir for about a minute to create a roux.
- Gradually add in the chicken broth and milk, whisking continuously until the mixture thickens.
- Fold in the cooked chicken and mixed veggies. Stir until everything is well combined and heated through, then remove from heat.
- Roll out your puff pastry on a lightly floured surface. Cut circles to fit in your muffin tin, leaving enough overhang for the crust.
- Place the pastry circles in the muffin tin and fill each with the chicken mixture.
- Cut smaller circles of pastry for the tops and place them over the filling. Pinch the edges to seal.
- Beat the egg in a small bowl and brush it over the tops of the pies.
- Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown and puffed up.
- Allow the mini pot pies to cool for a few minutes before serving.
How to serve Easy Mini Chicken Pot Pies
Serve these mini chicken pot pies warm, straight from the oven. They can be enjoyed on their own or paired with a simple salad for a complete meal. Garnish with fresh herbs like parsley or thyme for an added touch!
How to store Easy Mini Chicken Pot Pies
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, until warmed through.
Tips for preparing Easy Mini Chicken Pot Pies
- Use rotisserie chicken for a quicker option!
- Feel free to switch out the vegetables for your favorites or whatever you have on hand.
- For extra flavor, add herbs like thyme or rosemary to the filling.
Variations
- Try adding cheese to the filling for a creamy twist!
- Make it healthier by using whole wheat puff pastry and adding more veggies.
- For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper.
FAQs
1. Can I freeze mini chicken pot pies?
Yes! These pot pies freeze well. Just bake them first without the egg wash, let them cool, and then freeze. When ready to eat, bake from frozen, adding an extra 5-10 minutes to the baking time.
2. What other fillings can I use?
You can substitute the chicken for turkey, beef, or even a vegetarian mixture of beans and veggies!
3. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just assemble and bake the pot pies when you’re ready to eat.
Enjoy your delicious Easy Mini Chicken Pot Pies! 🥧✨