Who doesn’t love a hearty, comforting chicken pot pie? The creamy, savory filling with chunks of tender chicken and vegetables wrapped in a flaky, golden crust is the ultimate comfort food. But what if you could enjoy all the deliciousness of a chicken pot pie in a portable, individual serving? That’s where mini chicken pot pies come in. These little pies are the perfect combination of flavor, convenience, and nostalgia, making them ideal for lunch, dinner, or even as a fun appetizer for parties and gatherings.
Mini chicken pot pies are simple to make, easy to customize, and packed with all the goodness you love. The best part? They’re perfectly portioned, so you don’t have to deal with slicing a big pie and worrying about leftovers. Whether you’re cooking for your family or hosting a dinner party, these mini pot pies will be the star of the meal. Let’s dive into how to make these irresistible, bite-sized comfort food treats.
1. Why Mini Chicken Pot Pies Are the Perfect Comfort Food
Chicken pot pies are known for their comforting, creamy filling and golden, flaky crust. But what makes mini chicken pot pies extra special? Here’s why they make the perfect bite-sized comfort food:
Portion-Controlled Delights
Mini chicken pot pies offer the perfect serving size for each person, making them great for meal prepping or serving at parties. No need to slice a large pie—everyone gets their own individual pie to enjoy.
Ideal for Customization
You can easily modify the filling to suit different dietary preferences or ingredient availability. If you prefer a healthier version, you can swap in low-fat milk or a variety of vegetables. You can also make these mini pies vegetarian by omitting the chicken and using plant-based ingredients.
Quick and Easy
Mini chicken pot pies are incredibly easy to make, especially when you use store-bought pie crust or puff pastry. They come together quickly and bake in about 20-25 minutes, which is perfect for a busy weeknight or a last-minute dinner gathering.
A Crowd-Pleaser
Because they’re individual servings, mini chicken pot pies are perfect for parties, family gatherings, or any occasion where you want to impress guests with minimal effort. Everyone loves a warm, savory pie with a golden crust and creamy filling.
2. Essential Ingredients for Mini Chicken Pot Pies
To make delicious mini chicken pot pies, you’ll need a few basic ingredients. You can either make everything from scratch or take a shortcut with pre-made ingredients to save time. Here’s what you’ll need:
Chicken
The filling for chicken pot pies is usually made with diced or shredded cooked chicken. You can use rotisserie chicken for convenience, or cook and dice your own chicken breasts or thighs. If you’re looking for a leaner option, chicken breast works great, but thighs provide a juicier, more flavorful filling.
Vegetables
Classic chicken pot pie filling includes carrots, peas, and corn. You can use fresh or frozen vegetables, depending on what you have on hand. Some variations also include celery or onions for added flavor.
Pie Crust or Puff Pastry
For the crust, you can use store-bought pie crust or puff pastry. Both options are easy to work with and bake up beautifully. Puff pastry gives a lighter, flakier crust, while pie crust is heartier and a bit more traditional. If you want to make your own crust from scratch, you can use a simple pie dough recipe.
Creamy Sauce
The creamy filling is what makes chicken pot pies so comforting. A combination of butter, flour, and chicken broth creates a thick, creamy base. Add a bit of milk or cream to give it that rich texture. Season with salt, pepper, and a pinch of thyme or parsley to enhance the flavor.
Cheese (Optional)
For extra richness, you can add a little shredded cheddar cheese or parmesan to the filling. This will make the filling even creamier and more flavorful.
Egg Wash (Optional)
To give the crust a golden finish, you can brush the top of each mini pie with an egg wash (an egg beaten with a little water or milk) before baking.
3. How to Make Mini Chicken Pot Pies
Making mini chicken pot pies is simple, and the process is quick and easy, especially if you’re using store-bought ingredients. Follow these steps to create your own delicious mini chicken pot pies:
Step 1: Prepare the Filling
Start by cooking the chicken. If you’re using raw chicken, cook it thoroughly in a skillet or oven, and then dice it into small pieces. If you’re using rotisserie chicken, simply shred it into bite-sized pieces.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of diced carrots and cook for 3-4 minutes until slightly tender. Then add 1/2 cup of peas and 1/2 cup of corn (or any other vegetables you’re using) and cook for another 2-3 minutes.
Sprinkle 2 tablespoons of flour over the vegetables and stir to combine. This will help thicken the sauce. Slowly pour in 1 cup of chicken broth and 1/2 cup of milk, stirring constantly until the mixture thickens into a creamy consistency. Add salt, pepper, and any desired herbs (like thyme or parsley). Stir in the cooked chicken and continue cooking for another 2 minutes until everything is heated through.
Step 2: Prepare the Pie Crust
While the filling is cooling slightly, prepare the crust. Roll out your pie dough (or puff pastry) on a floured surface. Using a round cutter or a glass, cut out circles of dough large enough to fit into your muffin tin (about 4-5 inches in diameter).
Gently press the dough into the muffin cups, making sure the edges are sealed. If you’re using pie dough, you can also line the bottom with a second layer of dough for extra crust.
Step 3: Assemble the Mini Pot Pies
Spoon the creamy chicken filling into each pie crust, filling each muffin cup almost to the top. If you have extra dough, you can cut smaller circles to place over the top of the filling, or simply fold the edges of the dough over the filling for a rustic look. Be sure to seal the edges so the filling doesn’t spill out while baking.
Step 4: Add the Egg Wash
For a golden, shiny finish, brush the top of each mini pie with an egg wash. Just beat one egg with a tablespoon of water or milk, and use a pastry brush to apply it to the dough.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the mini chicken pot pies for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the tops start to brown too quickly, you can cover the pies with aluminum foil and continue baking until they’re fully cooked.
Step 6: Serve and Enjoy
Allow the mini pot pies to cool slightly before serving. They’re best served warm, but they also make great leftovers. The flaky crust and creamy filling make for a comforting meal any day of the week.
4. Variations for Mini Chicken Pot Pies
While the classic version is always delicious, there are plenty of ways to switch things up and add your personal touch to mini chicken pot pies. Here are a few fun variations:
Cheesy Chicken Pot Pies
Add shredded cheddar cheese, parmesan, or gruyère to the filling for an extra layer of flavor and creaminess. You can also sprinkle some cheese on top before baking for a cheesy crust.
Bacon Chicken Pot Pies
Crispy bacon adds a savory crunch and smoky flavor to the pies. Add cooked, crumbled bacon to the filling for a delicious twist on the classic recipe.
Veggie Chicken Pot Pies
For a heartier, veggie-packed version, add more vegetables like mushrooms, sweet potatoes, or green beans. You can also swap the chicken for tofu or lentils to make a vegetarian version.
Spicy Chicken Pot Pies
Add a kick of spice to your chicken pot pies with jalapeños, hot sauce, or cayenne pepper in the filling. A dash of smoked paprika can also add a smoky, spicy flavor.
Creamy Chicken and Mushroom Pot Pies
For an extra indulgent version, add sautéed mushrooms to the filling. The mushrooms add a savory, umami flavor that pairs perfectly with the creamy chicken mixture.
5. Tips and Tricks for Perfect Mini Chicken Pot Pies
Use Leftover Chicken
If you have leftover chicken, this is the perfect way to use it up. Leftover rotisserie chicken works great in this recipe.
Make the Filling Ahead of Time
You can make the filling ahead of time and store it in the fridge for up to 2 days. This will save time when you’re ready to assemble and bake the pies.
Don’t Overfill the Pies
Be careful not to overfill the mini pies, as the filling may spill out during baking. Leave a small amount of space at the top.
Use a Muffin Tin
Using a muffin tin helps the mini pies bake evenly and keeps them in individual portions. It also makes cleanup easier.
Add a Crumb Topping
For an extra crispy texture, sprinkle some bread crumbs or panko on top of the mini pies before baking.
FAQs
1. Can I freeze mini chicken pot pies?
Yes! After assembling the pies, you can freeze them before baking. Wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months. To bake, just add 10-15 minutes to the cooking time.
2. How do I make these pies vegetarian?
To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add tofu, tempeh, or lentils for protein, and load up on extra vegetables like mushrooms, peas, and carrots.
3. Can I use puff pastry instead of pie crust?
Yes, puff pastry works wonderfully for these mini pot pies. It creates a flaky, light texture that pairs well with the creamy filling.
4. How do I prevent the filling from being too runny?
To thicken the filling, you can add a tablespoon of cornstarch or flour to the sauce as it cooks. Make sure the mixture is thick before filling the pies.
5. Can I make these mini chicken pot pies ahead of time?
Yes, you can prepare the filling and crust ahead of time. Assemble the pies and store them in the fridge for up to 24 hours before baking.
6. What other vegetables can I use in mini chicken pot pies?
You can use a variety of vegetables in the filling, such as potatoes, green beans, corn, peas, and zucchini. Just make sure to cook them until tender before adding them to the filling.
7. Can I add cheese to the filling?
Yes! Adding cheese to the filling makes the pot pies even richer. Cheddar, mozzarella, and parmesan are all great choices.
8. How do I store leftover mini chicken pot pies?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
9. Can I make these pies gluten-free?
Yes, you can use gluten-free pie crust or puff pastry to make these pies gluten-free. You can also use cornstarch or gluten-free flour to thicken the filling.
10. Can I make mini chicken pot pies in a different dish?
If you don’t have a muffin tin, you can use individual ramekins or small baking dishes. Just adjust the baking time based on the size of the dish.