Mini Chicken Pot Pies

There are some dishes that just scream “comfort,” and for my family, Mini Chicken Pot Pies are at the top of that list. The first time I made these, it was a chilly autumn evening, and the aroma that filled the house was pure magic. My kids, usually picky eaters, were instantly intrigued by their own personal-sized pies. Watching their faces light up as they broke through that flaky, golden crust to reveal the creamy, savory chicken and vegetable filling inside was a true parenting win. Since then, these individual pot pies have become a regular rotation in our meal plan, especially when I have leftover cooked chicken. They’re perfectly portioned, incredibly delicious, and surprisingly easy to whip up, making them a fantastic option for busy weeknights, cozy weekends, or even as impressive appetizers for guests. The buttery crust, the tender chicken, the perfectly cooked vegetables, all swimming in that luscious sauce – it’s a symphony of textures and flavors that never fails to satisfy.

Ingredients

Here’s what you’ll need to create these delightful mini chicken pot pies:

• For the Pie Crust:
  • 2 ½ cups (300g) all-purpose flour: The structural base for our flaky crust.
  • 1 teaspoon salt: Enhances the flavor of the crust.
  • 1 cup (226g) unsalted butter, very cold and cubed: Crucial for creating those desirable flaky layers. Keep it as cold as possible!
  • ½ cup (120ml) ice water, plus more if needed: Binds the dough together; coldness is key to preventing gluten development for a tender crust.
• For the Chicken Pot Pie Filling:
  • 2 tablespoons unsalted butter: Used for sautéing the vegetables and creating the roux.
  • 1 medium yellow onion, finely chopped (about 1 cup): Adds a foundational aromatic sweetness.
  • 2 carrots, peeled and diced small (about 1 cup): Provide sweetness, color, and a tender bite.
  • 2 celery stalks, diced small (about ¾ cup): Offer a subtle savory flavor and pleasant crunch.
  • ½ cup (40g) all-purpose flour: The thickening agent for our creamy sauce.
  • 2 ½ cups (600ml) chicken broth, preferably low-sodium: Forms the liquid base of the sauce, adding rich chicken flavor.
  • ½ cup (120ml) heavy cream or whole milk: Lends richness and creaminess to the filling. Heavy cream will result in a richer sauce.
  • 2 cups cooked chicken, shredded or diced (about 10-12 oz): The star protein! Rotisserie chicken or leftover cooked chicken works perfectly.
  • 1 cup frozen peas, no need to thaw: Add a pop of color and sweetness.
  • ½ cup frozen corn kernels, no need to thaw (optional): Provides additional sweetness and texture.
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped): A classic herb pairing for chicken pot pie.
  • ½ teaspoon dried rosemary, crushed (or ½ tablespoon fresh, chopped): Adds a lovely piney, aromatic note.
  • Salt and freshly ground black pepper to taste: Essential for seasoning the filling perfectly.
  • 1 egg, beaten (for egg wash): Gives the crust a beautiful golden-brown color and shine.

Instructions

Follow these steps carefully for perfectly baked mini chicken pot pies:

Part 1: Prepare the Pie Crust (if making from scratch)

1. Combine Dry Ingredients: In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (on pulse), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for a flaky crust.
3. Add Ice Water: Gradually sprinkle the ½ cup of ice water over the mixture, one tablespoon at a time, mixing lightly with a fork or your hands after each addition, just until the dough starts to come together. Be careful not to overmix. If the dough seems too dry, add a little more ice water, a teaspoon at a time.
4. Form and Chill Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling allows the gluten to relax and the fat to solidify, resulting in a more tender and flaky crust.

Part 2: Prepare the Chicken Pot Pie Filling

1. Sauté Aromatics: In a large skillet or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened but not browned. This step builds the flavor base.
2. Make the Roux: Sprinkle the ½ cup of all-purpose flour over the sautéed vegetables. Cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste and creates the roux, which will thicken the sauce.
3. Create the Sauce: Gradually whisk in the 2 ½ cups of chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently. The sauce will begin to thicken.
4. Add Creaminess and Seasonings: Stir in the ½ cup of heavy cream (or whole milk), dried thyme, and dried rosemary. Continue to simmer gently for another 3-5 minutes, or until the sauce has thickened to a gravy-like consistency.
5. Incorporate Chicken and Vegetables: Remove the skillet from the heat. Stir in the 2 cups of cooked chicken, 1 cup of frozen peas, and ½ cup of frozen corn (if using). Season generously with salt and freshly ground black pepper to taste. Mix well to ensure everything is evenly coated in the creamy sauce. Set aside to cool slightly while you prepare the crust for the muffin tins.

Part 3: Assemble and Bake the Mini Chicken Pot Pies

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin, or use non-stick cooking spray.
2. Roll Out Dough: On a lightly floured surface, take one disc of chilled pie dough. Roll it out to about ⅛-inch thickness.
3. Cut Crusts for Bottoms: Using a round cookie cutter or the rim of a glass that is slightly larger than the diameter of your muffin cups (typically 3.5 to 4 inches), cut out 12 circles for the bottoms of the pies. Gently press these dough circles into the greased muffin cups, ensuring they come up the sides.
4. Fill the Pies: Divide the prepared chicken pot pie filling evenly among the 12 dough-lined muffin cups. Fill them generously, as the filling won’t expand much.
5. Cut Crusts for Tops: Roll out the second disc of pie dough. Using a slightly smaller cookie cutter (around 2.5 to 3 inches) or a knife, cut out 12 circles or decorative shapes for the tops. If using solid circles, make sure to cut a few small slits in each top crust to allow steam to escape during baking. This prevents the filling from bubbling out excessively.
6. Place Top Crusts: Gently place the top crusts over the filling in each muffin cup. You can crimp the edges with a fork to seal them to the bottom crust if desired, or simply lay them on top.
7. Egg Wash: In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Lightly brush the tops of the mini pies with the egg wash. This will give them a beautiful golden color and a slight shine.
8. Bake: Place the muffin tin on a baking sheet (to catch any potential drips) and bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown and the filling is bubbly.
9. Cool Slightly: Once baked, remove the muffin tin from the oven and let the mini chicken pot pies cool in the tin for at least 10-15 minutes before carefully removing them. This allows the filling to set slightly and makes them easier to handle. You may need to run a thin knife around the edges to help release them.

Nutrition Facts

• Servings: This recipe makes 12 mini chicken pot pies.
• Calories per serving (1 mini pie): Approximately 350-450 calories (This is an estimate and can vary based on specific ingredients, especially the type of pie crust used – homemade vs. store-bought, and fat content of milk/cream).
• Protein: Rich in protein, primarily from the chicken, essential for muscle repair and growth.
• Fat: Contains fats from butter in the crust and filling, and from the cream. Choose leaner chicken and whole milk over cream to reduce total fat if desired.
• Carbohydrates: Primarily from the flour in the crust and sauce, and from the vegetables. Provides energy.
• Sodium: Can be moderate to high depending on the salt added and the sodium content of the chicken broth. Using low-sodium broth is recommended.
• Fiber: Contains some dietary fiber from the vegetables (carrots, celery, peas, corn) and whole grains if a whole wheat crust is used, aiding in digestion.

Preparation Time

• Pie Crust Preparation (if homemade): 20 minutes active time + 1 hour chilling time.
• Filling Preparation: 25-30 minutes.
• Assembly Time: 20-25 minutes.
• Baking Time: 25-30 minutes.
• Total Time (with homemade crust): Approximately 2 hours 30 minutes to 2 hours 45 minutes (including chilling and cooling).
• Total Time (with store-bought crust): Approximately 1 hour 15 minutes to 1 hour 30 minutes.
  This recipe is manageable for a weeknight if you use store-bought pie crust or make the crust/filling ahead of time.

How to Serve

These mini chicken pot pies are wonderfully versatile. Here are some delightful ways to serve them:

• As a Main Course:
  • Serve 2-3 mini pies per person for a satisfying individual meal.
  • Pair with a light side salad with a vinaigrette dressing to balance the richness.
  • Steamed green beans, asparagus, or broccoli make excellent green vegetable accompaniments.
  • A dollop of cranberry sauce on the side can add a lovely sweet-tart contrast.
• As an Appetizer or Party Food:
  • Serve one mini pie per guest for a hearty and impressive appetizer.
  • Arrange them on a platter for easy grabbing at gatherings or potlucks.
  • They are perfect for holiday parties, game day snacks, or casual get-togethers.
• For Kids’ Meals:
  • The individual portions are perfectly sized for children.
  • They are a fun and engaging way to get kids to eat chicken and vegetables.
• With a Garnish:
  • A sprinkle of fresh parsley or chives on top just before serving adds a touch of freshness and color.
• Temperature Considerations:
  • Best served warm, allowing the filling to be creamy and the crust to be flaky.
  • Ensure they have cooled slightly after baking to prevent burns from the hot filling.

Additional Tips

Elevate your mini chicken pot pie game with these handy tips:

1. Pie Crust Perfection: For an extra flaky crust, ensure your butter and water are ice cold. Handle the dough as little as possible to prevent it from becoming tough. If you’re short on time, good quality store-bought refrigerated pie crusts are a fantastic shortcut – simply unroll and cut!
2. Vegetable Variations: Feel free to customize the vegetables. Diced potatoes (parboil them first), green beans, mushrooms, or pearl onions are all great additions. Ensure any hard vegetables are cooked until tender before adding to the filling.
3. Herb & Spice Power: Don’t be afraid to experiment with herbs. Sage, marjoram, or a pinch of nutmeg can add wonderful depth. A bay leaf simmered with the sauce (and removed before filling) also imparts great flavor.
4. Make-Ahead Magic: You can prepare the pie crust dough up to 2 days in advance and keep it refrigerated. The chicken filling can also be made a day ahead, cooled, and stored in an airtight container in the refrigerator. Assemble just before baking.
5. Freezer-Friendly: These mini pot pies freeze beautifully!
   • To freeze unbaked: Assemble the pies in the muffin tin, then freeze until solid. Once solid, transfer them to a freezer-safe bag or container. Bake from frozen, adding 15-20 minutes to the baking time.
   • To freeze baked: Allow the baked pies to cool completely. Wrap individually in plastic wrap, then foil, or place in a freezer-safe container. Reheat in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
6. Rotisserie Chicken Shortcut: Using a store-bought rotisserie chicken is a massive time-saver. Simply shred or dice the meat and you’re good to go. It also adds a lovely roasted flavor.
7. Creamy vs. Brothy: Adjust the sauce consistency to your liking. For a thicker, creamier sauce, use slightly more flour or reduce the broth a bit more. For a looser sauce, add a touch more broth or milk.
8. Preventing Soggy Bottoms: Ensure your filling isn’t too watery. Also, pre-baking the bottom crusts for about 10 minutes before adding the filling (known as blind baking, though less critical for muffin tins) can help, but for mini pies, a well-thickened filling and a hot oven usually do the trick.

FAQ Section

Q1: Can I use store-bought pie crusts for this recipe?
A: Absolutely! Using store-bought refrigerated pie crusts is a fantastic time-saver. You’ll typically need about two 9-inch crusts. Simply unroll them, cut out your circles for the bottoms and tops, and proceed with the assembly.

Q2: Can I make one large chicken pot pie instead of mini ones?
A: Yes, you can. This recipe’s filling is sufficient for one standard 9-inch double-crust pie. You’ll need to adjust the baking time to approximately 40-50 minutes at 375-400°F (190-200°C), or until the crust is golden and the filling is bubbly. Make sure to cut slits in the top crust.

Q3: How do I prevent the bottom crust from getting soggy?
A: A few things help: ensure your filling is sufficiently thickened and not too watery. Let the filling cool slightly before adding it to the raw crusts. Baking at a hot enough temperature (400°F/200°C) helps set the crust quickly. For muffin tin pies, sogginess is less of an issue than with larger pies, but these tips still apply.

Q4: My filling seems too thin/thick. How can I fix it?
A: If the filling is too thin, you can simmer it a bit longer on the stovetop to allow more liquid to evaporate and thicken it. Alternatively, you can make a small slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering sauce until thickened. If it’s too thick, simply stir in a little more chicken broth or milk until it reaches your desired consistency.

Q5: Can I use leftover turkey instead of chicken?
A: Yes, leftover cooked turkey is an excellent substitute for chicken in this recipe, making it a great option for post-Thanksgiving meals. Use the same amount as you would chicken.

Q6: How long do these mini chicken pot pies last in the refrigerator?
A: Properly stored in an airtight container, leftover baked mini chicken pot pies will last for 3-4 days in the refrigerator.

Q7: What’s the best way to reheat mini chicken pot pies?
A: The best way to reheat them to maintain crust crispiness is in an oven or toaster oven. Preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through. Microwaving will work, but the crust may become softer.

Q8: Can I make these mini chicken pot pies vegetarian?
A: Certainly! For a vegetarian version, omit the chicken and increase the variety and quantity of vegetables. Good additions include mushrooms (sautéed with the other aromatics), potatoes (parboiled), butternut squash (roasted or steamed), and green beans. Use vegetable broth instead of chicken broth. You might also consider adding a can of drained chickpeas or white beans for extra protein and heartiness.

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