Chicken pot pie is a classic comfort food, but sometimes you crave a smaller, more manageable portion. These mini chicken pot pies offer all the deliciousness of the traditional dish in bite-sized perfection, perfect for a weeknight meal or a charming appetizer. This recipe focuses on simplicity and fresh, high-quality ingredients for maximum flavor.
What Makes This Mini Chicken Pot Pie Recipe Special?
This recipe distinguishes itself through its focus on ease of preparation and exceptional taste. We avoid complicated techniques and unnecessary ingredients, allowing the natural flavors of the chicken and vegetables to shine. The use of store-bought pie crust saves time, but feel free to use your favorite homemade recipe for an even more personalized touch. The result? Tender chicken, creamy vegetables, and a flaky crust—all in individual servings.
Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
- 1 cup frozen peas
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions:
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
- Make the Sauce: Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.
- Combine Ingredients: Stir in heavy cream, shredded chicken, peas, salt, and pepper. Cook until heated through.
- Assemble the Pies: Preheat oven to 400°F (200°C). Roll out pie crusts and cut out circles using a 4-inch cookie cutter or a similar-sized round object. Press each circle into a mini muffin tin, forming a cup.
- Fill and Bake: Fill each pie crust with the chicken and vegetable mixture. You can either top them with additional small pie crust circles or leave them open.
- Bake: Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the mini chicken pot pies cool slightly before serving.
Frequently Asked Questions (FAQs)
Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like mushrooms, potatoes, or green beans. Just ensure they are chopped to a similar size and cook time as the carrots, celery, and onions.
Can I make this recipe ahead of time?
You can prepare the chicken and vegetable filling ahead of time and store it in the refrigerator until ready to assemble and bake. This makes it a great make-ahead option for busy weeknights or parties.
What kind of pie crust should I use?
While store-bought pie crust is recommended for convenience, you can certainly use homemade pie crust if you prefer. Puff pastry could also work as an alternative.
How do I store leftovers?
Leftover mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I freeze these mini chicken pot pies?
Yes, you can freeze the unbaked mini chicken pot pies before baking. Once assembled, place them in a freezer-safe container and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding a few minutes to the baking time if needed.
This recipe provides a delightful twist on a classic dish, perfect for those looking for a satisfying yet manageable meal. The individual portions are ideal for portion control, meal prepping, or entertaining guests. Enjoy!
