Easy Mini Chicken Pot Pies are a delightful twist on the classic comfort food. These individual-sized pies feature a flavorful filling of diced chicken, mixed vegetables, and creamy cheese, all encased in a buttery, golden pie crust. Perfect for a quick weeknight dinner or as a fun appetizer, they’re baked until bubbly and golden. With simple ingredients and easy preparation, these mini pot pies offer a cozy, homemade meal that’s sure to please everyone at the table.
Ingredients:
- 2 cups cooked chicken, diced (rotisserie chicken works well)
- 1 cup frozen peas and carrots (or mixed vegetables of your choice)
- 1 cup canned cream of chicken soup (or homemade)
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade pie dough)
- 1 egg, beaten (for egg wash)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Filling: In a large bowl, combine the diced chicken, frozen peas and carrots, cream of chicken soup, milk, shredded cheddar cheese, dried thyme, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
- Prepare Pie Crusts: Roll out the pie crusts on a floured surface. Use a round cutter or glass to cut out circles of dough slightly larger than your muffin tin cups. You can also use a cookie cutter for different shapes.
- Assemble Mini Pies: Press the pie crust circles into the cups of a greased muffin tin, gently pressing them down to form a crust. Spoon the chicken mixture evenly into each pie crust, filling them almost to the top.
- Top Pies: Cut smaller circles or shapes from the remaining pie crust to use as tops for the mini pies. Place these on top of the filling and crimp the edges to seal. Brush the tops with the beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is hot and bubbly.
- Cool and Serve: Allow the mini pot pies to cool slightly before removing them from the muffin tin. Garnish with fresh parsley if desired.
Tips:
- Use Leftovers: This is a great way to use up leftover chicken or vegetables. Feel free to add any other ingredients you have on hand.
- Customize Fillings: You can customize the fillings by adding ingredients like mushrooms, potatoes, or other favorite vegetables.
- Make Ahead: These mini pot pies can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze them unbaked and bake from frozen, adding a few extra minutes to the baking time.
- Crust Variations: If you prefer a different type of crust, you can use puff pastry or biscuit dough as a substitute.
Enjoy your delicious and easy mini chicken pot pies!