Mini Chicken Pot Pies Bite-Sized Comfort Food Classics are a delightful twist on the traditional comfort food favorite, offering all the creamy, savory goodness of classic chicken pot pie in perfectly portioned, individual servings. With a flaky crust, tender chicken, and a rich vegetable-filled gravy, these mini pies are ideal for family dinners, parties, or make-ahead meals.
Chicken Pot Pies:
Their small size makes them especially convenient and fun to serve, while still delivering the hearty flavors everyone loves. Whether baked in a muffin tin or small ramekins, Mini Chicken Pot Pies are comforting, satisfying, and irresistibly charming.
History:
Chicken pot pie has its origins in European meat pies, which were brought to America by early settlers. Over time, the dish evolved into the creamy, crust-topped casserole-style pie popular today. Mini Chicken Pot Pies are a modern adaptation, reflecting today’s preference for individual portions, quicker baking times, and easy serving while preserving the traditional flavours.
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Mini Chicken Pot Pies Bite-Sized Comfort Food Classics
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk or cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 package refrigerated pie crusts or puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 190°C (375°F) and grease a muffin tin or small ramekins.
- Melt butter in a pan over medium heat, then whisk in flour to form a roux.
- Gradually add chicken broth and milk, stirring until thickened.
- Season with salt, pepper, and thyme.
- Stir in cooked chicken and vegetables; remove from heat.
- Cut pie crusts into circles and press into the muffin cups.
- Spoon filling into each crust-lined cup.
- Top with additional crust pieces and seal edges.
- Brush with egg wash.
- Bake for 25–30 minutes or until golden brown.
- Cool slightly before removing and serving.
Notes
- Rotisserie chicken works great for quick prep.
- Frozen vegetables can be used without thawing.
- Let pies cool slightly to help them set.
- Use ramekins for deeper pies if preferred.
- Store leftovers refrigerated for up to 3 days.
Tips for Chicken Pot Pies:
- Add mushrooms for extra depth of flavor.
- Use puff pastry for an extra flaky top.
- Season generously to enhance the filling.
- Freeze unbaked pies for future meals.
- Serve with a simple green salad.
FAQs for Chicken Pot Pies:
Q1: Can I make Mini Chicken Pot Pies ahead of time?
Yes, assemble them and refrigerate for up to 24 hours before baking.
Q2: Can these be frozen?
Yes, freeze before baking and cook directly from frozen, adding extra time.
Q3: Can I make them without a bottom crust?
Absolutely, you can add only a top crust to save time.
Q4: What’s the best crust to use?
Pie crust is classic, but puff pastry is a delicious alternative.
Q5: Can I make this recipe dairy-free?
Yes, use plant-based butter and milk substitutes.
Conclusion:
Mini Chicken Pot Pies Bite-Sized Comfort Food Classics combine the nostalgia of a classic comfort dish with the convenience of individual servings. Easy to prepare, freezer-friendly, and endlessly satisfying, they’re perfect for everything from weeknight dinners to special gatherings. One bite and you’ll see why these little pies are always a big hit.