There’s just something so cozy and heartwarming about mini chicken pot pies, don’t you think? They remind me of rainy days spent in the kitchen with my grandma, who always seemed to have the best recipes tucked away in her head—like a little treasure trove. I can still hear her humming as she stirred a big pot on the stove while I helped her roll out the dough. Fast forward a few years, and now I get to pass that same love for cooking to my friends and family.
These mini chicken pot pies have become a staple in my home because they’re not only delicious but also super fun to make! There’s something magical about the golden, flaky crust enveloping a creamy, savory filling that warms the heart. Plus, they give me a great excuse to sneak in some veggies (thanks to the mixed vegetables)! Whether you whip these up for an easy weeknight dinner or a cozy gathering, I promise you they will disappear faster than you can say “pot pie.”
What’s in Mini Chicken Pot Pies?
Let’s break down the ingredients—each one plays a crucial role in making these little delights so scrumptious:
Cooked Chicken: I usually use leftover rotisserie chicken, which makes things so simple! It’s flavorful, and you won’t have to spend hours cooking the chicken from scratch.
Mixed Vegetables: Frozen peas, carrots, and corn are my go-to! They add color and nutrients, and they’re super convenient. If you have fresh veggies, feel free to chop them up and toss them in instead.
Chicken Broth: This is the base of the pot pie filling. A good quality, low-sodium chicken broth adds depth to the flavor, preventing it from being too salty.
Heavy Cream: This is where the magic happens! A splash of heavy cream creates that rich and creamy filling that will have everyone coming back for seconds.
Olive Oil and Butter: For sautéing the chicken and vegetables. The combo gives a wonderful flavor to the filling.
All-Purpose Flour: This is our thickening agent. It ensures that our filling is not too runny, making these pies easy to handle.
Onion Powder, Garlic Powder, Thyme, Salt, and Pepper: A simple yet flavorful ensemble of seasonings – perfect for adding depth and aroma to the filling.
Refrigerated Biscuit Dough or Puff Pastry: The crust! I often opt for refrigerated biscuit dough for ease, but puff pastry will take them to a whole new flaky level.
Fresh Parsley: Just a sprinkle of this on top adds a fresh touch and brightens up the flavors.
Is Mini Chicken Pot Pies Good for You?
Absolutely! Well, it’s all about moderation, right? Here are a few health considerations:
Chicken: A fantastic source of protein, keeping you fuller for longer. If you use skinless chicken, you’re cutting down on unnecessary fat.
Mixed Vegetables: They add a plethora of vitamins and minerals to this dish. Think of all that fiber, too, which is excellent for digestion.
Heavy Cream: While it adds creaminess and richness, it’s quite calorie-dense. If you’re looking to lighten things up, you could substitute it with half-and-half or even a plant-based cream.
Overall, these mini pot pies are balanced with protein and veggies, making them a great comfort food choice that can also fit into a healthier diet.
Ingredients Required
– 1 cup cooked chicken, shredded
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 tablespoon all-purpose flour
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon thyme
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1 package refrigerated biscuit dough or puff pastry
– Fresh parsley, chopped (for garnish)
*Serves: About 6 mini pot pies*
How to Make Mini Chicken Pot Pies?
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil and butter over medium heat. Add in the shredded chicken and sauté for a few minutes until it’s warmed through.
3. Sprinkle the flour over the chicken and mix well to coat. Let it cook for about 1 minute to get rid of the raw flour taste.
4. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Then add the heavy cream and mix until smooth.
5. Toss in the mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper. Stir and let this simmer for about 5-7 minutes until it thickens up beautifully. Remove from heat and let it cool slightly.
6. Roll out the refrigerated biscuit dough or puff pastry on a floured surface to about 1/4 inch thick. Cut out circles just a tad larger than your muffin tin cups.
7. Grease your muffin tin and gently press the dough circles into the cups to form small crusts.
8. Fill each crust generously with the chicken and vegetable mixture.
9. Pop them in the preheated oven and bake for about 15-20 minutes, or until the crust is golden brown and puffs up nicely.
10. Once they’re out of the oven, let them cool for a few minutes before garnishing with fresh parsley. Enjoy every bite of your wonderful mini chicken pot pies!
Serving Suggestions: Get Creative!
These mini chicken pot pies are fabulous on their own, but if you’re feeling adventurous, you can customize them! Here are a few ideas:
– Try adding herbs like rosemary or a splash of white wine for an elevated flavor.
– Serve with a side salad for a fresh crunch.
– Make it a fun family activity by letting everyone customize their own filling with different veggies or cheeses.
I genuinely can’t wait for you to try this recipe! It warms the soul, just like the good old days in my grandma’s kitchen. Don’t forget to let me know how your mini chicken pot pies turn out. Trust me, once you make these, they’ll become a cherished recipe in your home too!
