Easy Mini Chicken Pot Pies

Is there anything more comforting than a warm, flaky chicken pot pie? I think not! But let’s be honest, sometimes we crave that deliciousness without wanting the commitment of a full sized pie. That’s where these Mini Chicken Pot Pies come in. Imagine bite sized portions of creamy chicken and vegetables nestled in a buttery, golden crust. These are not only incredibly delicious but also perfect for portion control, entertaining, or a quick and easy weeknight meal. This updated recipe is trending now as everyone is looking for easy weeknight meals!

These mini chicken pot pies are my go-to recipe whenever I need a crowd-pleaser. I have been perfecting this recipe for years, tweaking the spice blend and the crust to get it just right. Having cooked professionally for over 15 years, I understand the importance of precision and simplicity. My goal here is to provide you with an approachable recipe that delivers fantastic results every time.

This recipe leverages the current trend of mini-fying classic comfort foods. With cooler weather approaching, there’s a natural desire for warm, comforting dishes. These Mini Chicken Pot Pies satisfy that craving while offering a fun and accessible twist on a timeless favorite. Plus, they are endlessly customizable to suit your dietary needs or flavor preferences.

Ingredients for the Perfect Mini Pot Pies

The key to a fantastic Mini Chicken Pot Pie lies in the quality of the ingredients. Let’s break down what you’ll need:

• Chicken: I prefer using boneless, skinless chicken breasts for convenience, but boneless, skinless chicken thighs work great too! Thighs will give you a richer, more flavorful filling. Chicken is a great source of lean protein, essential for muscle repair and growth.
• Vegetables: A classic mix of carrots, peas, and celery provides sweetness, color, and texture. These vegetables are packed with vitamins and fiber, adding nutritional value to your pies.
• Onion & Garlic: These aromatics form the flavorful base of our filling. They add depth and complexity that is essential to the overall taste.
• Butter: Butter adds richness and flavor to both the filling and the crust. It’s important to use high-quality butter for the best results.
• Flour: All-purpose flour is used to thicken the sauce, creating a creamy consistency. You can substitute with a gluten-free all-purpose blend, but you may need to adjust the amount depending on the brand.
• Chicken Broth: Using a good quality chicken broth enhances the chicken flavor in the filling. Low-sodium broth is recommended so you can control the salt level.
• Heavy Cream: A touch of heavy cream adds richness and luxuriousness to the filling. You can substitute with half-and-half for a lighter option.
• Pie Crust: You can use store-bought pie crust for convenience, or make your own from scratch! Homemade crust always tastes better, but store-bought is a great time-saver. Consider a puff pastry for a flakier result.
• Seasonings: Salt, pepper, dried thyme, and dried rosemary are the key to seasoning these mini pies. Feel free to experiment with other herbs like sage or parsley.

Ingredient Substitution Tips:

• Vegetarian: Substitute the chicken with sautéed mushrooms or cubed butternut squash.
• Dairy-Free: Use plant-based butter and a non-dairy cream alternative, like coconut cream or oat milk.
• Gluten-Free: Use a gluten-free pie crust and a gluten-free all-purpose flour blend.

Expert Tips for Mini Chicken Pot Pie Perfection

After countless batches of testing and tweaking, here are my top tips for achieving the best mini chicken pot pies:

• Don’t Overcrowd the Pan: When cooking the chicken and vegetables, avoid overcrowding the pan. This will steam the ingredients instead of browning them, which will impact the flavor. Work in batches if necessary.
• Cool the Filling: Before filling the pie crusts, make sure the chicken filling has cooled slightly. This will prevent the crust from becoming soggy.
• Vent the Pies: Cut a small slit in the top of each pie before baking to allow steam to escape. This will prevent the crust from puffing up too much and potentially bursting.
• Egg Wash for Shine: Brush the tops of the pies with an egg wash (egg yolk mixed with a tablespoon of water) for a beautiful golden-brown color and a glossy finish.
• Blind Bake: For an extra crispy crust, you can blind bake the pie crusts before adding the filling. Line the crusts with parchment paper and fill with pie weights or dried beans, then bake for 10-15 minutes before adding the filling and topping with the top crust.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little kick!
• Herb Infusion: Stir in fresh herbs like parsley, chives, or tarragon at the very end for a burst of fresh flavor.

I’ve found that using a muffin tin or mini tart pans works best for these mini chicken pot pies. Muffin tins are great for easy removal, while mini tart pans create a more elegant presentation. I personally tested different types of store-bought crusts and found that the refrigerated kind worked best in terms of texture and ease of use. Frozen crusts work but need more thawing time. The optimal internal temperature for the filling is 165°F (74°C) to ensure the chicken is fully cooked.

Storage & Substitutions for Your Convenience

These mini chicken pot pies are fantastic for making ahead of time or storing leftovers. Here’s what you need to know:

• Storage: Baked mini pies can be stored in the refrigerator for up to 3 days. Cover them tightly to prevent them from drying out.
• Reheating: Reheat the pies in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them, but the crust will be softer.
• Freezing: Unbaked mini pies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Bake from frozen, adding about 10-15 minutes to the baking time.

Substitution Options:

• Crust: Swap the pie crust for puff pastry for an even flakier crust.
• Vegetables: Use any combination of vegetables you like, such as potatoes, mushrooms, green beans, or corn.
• Protein: Replace the chicken with turkey, ham, or even leftover roasted vegetables for a vegetarian option.
• Cream: Substitute the heavy cream with half-and-half or milk for a lighter filling.
• Herbs: Experiment with different herbs to customize the flavor of the filling. Try sage, rosemary, or thyme.

Frequently Asked Questions About Mini Chicken Pot Pies

Can I make these ahead of time?

Absolutely! You can assemble the mini pies ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Can I use frozen vegetables?

Yes, frozen vegetables work great in this recipe! Just make sure to thaw them slightly and drain any excess water before adding them to the filling.

How do I prevent the crust from getting soggy?

Make sure the filling is not too wet and cool slightly before adding it to the crust. You can also blind bake the crust for a few minutes before filling it to help crisp it up.

What if my crust starts to brown too quickly?

If the crust starts to brown too quickly, tent the pies with foil for the last 10-15 minutes of baking.

Can I make a large pot pie instead of mini ones?

Yes, you can use this recipe to make one large pot pie! Simply use a 9-inch pie dish and adjust the baking time accordingly. It will likely need to bake for 45-55 minutes.

How can I make these healthier?

Use whole wheat pie crust, reduce the amount of butter and cream, and load up on vegetables to make these healthier. You can also use skinless chicken thighs which will have more flavor and stay more moist than chicken breasts.

What sides go well with mini chicken pot pies?

These mini pies are a complete meal on their own, but they pair well with a simple side salad or steamed green beans. A light vinaigrette dressing complements the richness of the pies.

Your Ticket to Comfort Food Bliss

These Mini Chicken Pot Pies are a guaranteed hit, bringing together the comforting flavors of a classic pot pie in a fun and convenient package. Whether you’re looking for an easy weeknight meal, a crowd-pleasing appetizer, or a delicious way to use up leftover chicken, this recipe has you covered. Remember to customize the filling to your liking with different vegetables, herbs, or proteins. These are great for meal prepping too! Experiment with the crust by using various store-bought or homemade versions, and don’t forget to vent the pies for that perfect golden finish.

Now it’s your turn! Try this recipe for mini chicken pot pies and share your creations with me. Leave a comment below with your favorite variations, tips, or photos. Don’t forget to rate the recipe and subscribe for more delicious recipes and cooking tips! Check out my other comfort food recipes like Creamy Tomato Soup, Easy Shepherd’s Pie, and Classic Mac and Cheese for more cozy inspiration.

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