There’s something heartwarming about Mini Chicken Pot Pies that always brings a smile to my face. Maybe it’s the way they remind me of cozy Sunday afternoons spent in Mama Lou’s sunlit kitchen, the aroma of buttery pastry mingling with the savory scent of tender chicken and vegetables wafting through the air. Or perhaps it’s the joy of sharing these charming little pies with my sister, Ouma, as we giggle over childhood stories and sip on iced tea. These mini pies are more than just a meal; they’re a cherished family tradition, lovingly passed down and savored with every bite.
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Why You’ll Love This Mini Chicken Pot Pies
Mini Chicken Pot Pies are the epitome of comfort food, and there’s so much to adore about them. First and foremost, their size makes them perfect for individual servings, which means no fighting over who gets the bigger piece! They’re also incredibly versatile – you can tweak the filling to suit your family’s preferences or whatever ingredients you have on hand. The crispy, golden crust envelops a rich, creamy filling, creating a satisfying contrast that delights the senses. But perhaps what makes these pies truly special is the way they bring people together, sparking memories and creating new ones with every shared meal.
Ingredients You’ll Need for This Mini Chicken Pot Pies
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced potatoes, cooked
- 1/2 cup diced onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
If you’re looking for substitutions, you can swap out the peas and carrots for any frozen vegetable mix you like, or use diced turkey instead of chicken for a different flavor profile.
Nutrition Facts
- Calories: 450 per serving
- Protein: 18g
- Fat: 25g
- Carbohydrates: 36g
- Fiber: 3g
- Sugar: 2g
- Sodium: 560mg
Bite-Sized Comfort: Irresistible Mini Chicken Pot Pies
Learn how to make delicious Mini Chicken Pot Pies. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced potatoes, cooked
- 1/2 cup diced onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
If you’re looking for substitutions, you can swap out the peas and carrots for any frozen vegetable mix you like, or use diced turkey instead of chicken for a different flavor profile.
Instructions
- Preheat your oven to 400°F (200°C). Prepare a muffin tin by lightly spraying it with cooking spray.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the flour, creating a roux, and cook for another minute. Slowly whisk in the chicken broth, ensuring there are no lumps.
- Add the heavy cream, stirring continuously, until the mixture thickens and becomes creamy.
- Mix in the shredded chicken, peas and carrots, cooked potatoes, salt, pepper, and thyme. Let it simmer for 5 minutes, then remove from heat.
- Roll out the puff pastry sheets and cut them into circles large enough to fit into the muffin tin cups, leaving a bit extra for the top crusts.
- Gently press the pastry circles into the muffin cups, ensuring they cover the bottom and sides.
- Spoon the chicken filling into each pastry-lined cup, filling them generously.
- Cut smaller circles or shapes from the remaining pastry to form the top crusts. Place them over the filling and seal the edges by crimping with a fork.
- Brush the tops with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
- Let the pies cool for a few minutes before removing them from the tin. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Mini Chicken Pot Pies
- Preheat your oven to 400°F (200°C). Prepare a muffin tin by lightly spraying it with cooking spray.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the flour, creating a roux, and cook for another minute. Slowly whisk in the chicken broth, ensuring there are no lumps.
- Add the heavy cream, stirring continuously, until the mixture thickens and becomes creamy.
- Mix in the shredded chicken, peas and carrots, cooked potatoes, salt, pepper, and thyme. Let it simmer for 5 minutes, then remove from heat.
- Roll out the puff pastry sheets and cut them into circles large enough to fit into the muffin tin cups, leaving a bit extra for the top crusts.
- Gently press the pastry circles into the muffin cups, ensuring they cover the bottom and sides.
- Spoon the chicken filling into each pastry-lined cup, filling them generously.
- Cut smaller circles or shapes from the remaining pastry to form the top crusts. Place them over the filling and seal the edges by crimping with a fork.
- Brush the tops with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
- Let the pies cool for a few minutes before removing them from the tin. Serve warm and enjoy!
Tips for Making the Best Mini Chicken Pot Pies
Over the years, I’ve picked up a few tricks to ensure these Mini Chicken Pot Pies turn out perfect every time. First, don’t rush the filling – letting it simmer allows the flavors to meld beautifully. If you have leftover veggies or meat, this recipe is a wonderful way to transform them into something new and exciting. And just like Mama Lou always said, “Don’t forget the love!” It sounds simple, but cooking with care truly makes a difference. Lastly, remember that the egg wash is key to achieving that inviting golden crust.
Serving Suggestions and Pairings
Mini Chicken Pot Pies are a meal in themselves, but they pair wonderfully with a crisp green salad for a refreshing contrast. When I serve these at family gatherings, I often accompany them with roasted root vegetables or a simple tomato soup, reminiscent of the cozy meals Mama Lou would prepare on chilly evenings. For drinks, a light white wine or a glass of homemade lemonade complements the rich flavors perfectly.
Storage and Reheating Tips
If you find yourself with leftovers (a rare occurrence in our house!), these pies store beautifully. Allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to three days or frozen for up to two months. To reheat, simply pop them back in a 350°F (175°C) oven until warmed through. Avoid microwaving, as it can make the crust soggy.
Frequently Asked Questions
What are the main ingredients for Mini Chicken Pot Pies?
The main ingredients for Mini Chicken Pot Pies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Mini Chicken Pot Pies?
The total time to make Mini Chicken Pot Pies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Mini Chicken Pot Pies ahead of time?
Yes, Mini Chicken Pot Pies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Mini Chicken Pot Pies?
Mini Chicken Pot Pies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Mini Chicken Pot Pies suitable for special diets?
Depending on the ingredients used, Mini Chicken Pot Pies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Mini Chicken Pot Pies are more than just a dish; they are a tapestry of memories and flavors, woven together with love and tradition. Each bite is a reminder of Mama Lou’s gentle wisdom and the laughter shared with Ouma around the kitchen table. I hope this recipe brings a touch of warmth and joy to your home, creating new memories to cherish with your loved ones. After all, cooking is not just about feeding the body, but also nourishing the soul.
