Mini Chicken Pot Pies: A Delicious & Easy Recipe

Mini Chicken Pot Pies: Is there anything more comforting than a warm, flaky, and savory pot pie on a chilly evening? I think not! These aren’t just any pot pies; we’re talking about adorable, perfectly portioned, individual servings that are guaranteed to be a crowd-pleaser. Forget wrestling with a giant, messy pie – these mini versions are easy to handle, fun to eat, and incredibly satisfying.

The concept of a pot pie, a savory filling baked in a pastry crust, has roots stretching back to ancient Greece. However, the modern pot pie as we know it, filled with creamy sauce and tender meat, gained popularity in England and eventually made its way to America. It’s a dish that speaks of home, hearth, and shared meals around the table.

What makes these mini chicken pot pies so irresistible? It’s the combination of textures and flavors. The buttery, flaky crust gives way to a rich, creamy filling packed with tender chicken, sweet vegetables, and aromatic herbs. They’re also incredibly convenient! Perfect for meal prepping, potlucks, or a cozy night in, these little pies are a delightful way to enjoy a classic comfort food without all the fuss. Plus, who can resist something so cute and delicious?

this Recipe

Ingredients:

• For the Chicken Filling:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish
• For the Crust:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup ice water, plus more if needed
• 1 large egg, beaten (for egg wash)

Preparing the Chicken Filling:

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. You want them to be tender and slightly translucent. Don’t rush this step; properly softened vegetables contribute significantly to the overall flavor.
2. Cook the Chicken: Add the cubed chicken to the pot. Season with thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This usually takes about 5-7 minutes. Make sure the chicken is fully cooked to ensure food safety. Use a meat thermometer to check if necessary; the internal temperature should reach 165°F (74°C).
3. Create the Roux: Sprinkle the flour over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the sauce. Be sure to cook the flour thoroughly to avoid a raw flour taste.
4. Add the Broth and Simmer: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
5. Add the Vegetables and Cream: Stir in the frozen peas and corn. Cook for another 3-5 minutes, or until the vegetables are heated through. Finally, stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper as needed. The heavy cream adds richness and a smooth texture to the filling.
6. Cool the Filling: Remove the pot from the heat and let the filling cool slightly while you prepare the crust. This is important because a hot filling can melt the butter in the crust, resulting in a tough crust.

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour.
2. Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. The key to a flaky crust is to keep the butter cold and not overwork the dough.
3. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this can make the crust tough. The amount of water needed may vary depending on the humidity.
4. Form the Dough: Gently form the dough into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, which will make the crust more tender.

Assembling and Baking the Mini Pot Pies:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a knife to cut out circles of dough. You should get about 12 circles from the dough. If you have leftover dough, you can re-roll it, but the crust may not be as tender.
3. Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin. This will prevent the pot pies from sticking.
4. Line the Muffin Cups: Gently press each dough circle into a muffin cup, making sure the dough comes up the sides.
5. Fill the Crusts: Spoon the cooled chicken filling into each crust-lined muffin cup, filling them almost to the top.
6. Create the Top Crusts (Optional): If desired, cut out smaller circles of dough (about 3-inch diameter) for the top crusts. Place a top crust on each pot pie. You can also cut out decorative shapes from the dough scraps to place on top.
7. Egg Wash: Brush the top crusts with the beaten egg. This will give them a golden brown color and a glossy finish.
8. Bake: Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. Keep an eye on them, as baking times may vary depending on your oven.
9. Cool and Serve: Let the mini pot pies cool in the muffin tin for a few minutes before carefully removing them. Garnish with fresh parsley, if desired. Serve warm and enjoy!

Tips for Success:

• Keep the Butter Cold: This is crucial for a flaky crust. Use cold butter and ice water, and don’t overwork the dough.
• Don’t Overfill: Avoid overfilling the muffin cups, as the filling may spill over during baking.
• Make Ahead: You can prepare the chicken filling and the pie crust ahead of time. Store them separately in the refrigerator until ready to assemble and bake.
• Freezing: These mini pot pies freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, bake them from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through.

Variations:

• Vegetarian Option: Substitute the chicken with mushrooms, potatoes, or other vegetables.
• Different Crust: Use store-bought puff pastry for a quick and easy crust.
• Add Cheese: Sprinkle shredded cheese on top of the filling before adding the top crust.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.

Conclusion:

And there you have it! These Mini Chicken Pot Pies are truly a must-try recipe, and I’m not just saying that because I created it. The flaky, buttery crust combined with the savory, creamy chicken filling is a flavor explosion in every single bite. They’re the perfect comfort food, scaled down to adorable, individual portions that are ideal for parties, weeknight dinners, or even a special lunch. Seriously, who can resist a mini version of anything?

But beyond the cuteness factor, these pot pies are incredibly satisfying and surprisingly easy to make. The recipe is straightforward, and you can even prep the filling ahead of time to make assembly a breeze. Plus, the individual portions make them perfect for portion control (if you can resist eating more than one, that is!).

Why are these Mini Chicken Pot Pies a must-try? Because they deliver maximum flavor with minimal effort. They’re comforting, delicious, and undeniably charming. They’re a guaranteed crowd-pleaser, and they’re a fantastic way to use up leftover cooked chicken or vegetables.

Looking for serving suggestions? These mini pot pies are fantastic on their own, but they also pair beautifully with a simple side salad. A light vinaigrette dressing complements the richness of the pot pie perfectly. You could also serve them with a side of steamed green beans or roasted asparagus for a more complete meal.

And speaking of variations, the possibilities are endless! Feel free to get creative with the filling. Add different vegetables like mushrooms, peas, or carrots. You could even swap out the chicken for turkey or ham. For a vegetarian option, try using a mix of hearty vegetables like potatoes, sweet potatoes, and butternut squash.

If you’re feeling adventurous, you can experiment with different herbs and spices. A pinch of thyme, rosemary, or sage can add a wonderful depth of flavor. A dash of hot sauce can give them a little kick. And if you’re a cheese lover, feel free to add a sprinkle of shredded cheddar or Gruyere to the filling before baking.

Another fun variation is to use different types of crust. While I love the classic puff pastry, you could also use pie crust, biscuit dough, or even phyllo dough for a different texture and flavor.

Ready to give these Mini Chicken Pot Pies a try? I promise you won’t be disappointed. They’re the perfect recipe for a cozy night in, a potluck gathering, or any occasion that calls for a little bit of comfort food.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much your family and friends enjoyed them. Don’t forget to rate the recipe too! Your feedback helps other readers discover this delicious and easy recipe.

So, grab your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Mini Chicken Pot Pies. Happy baking! I know you’ll love them as much as I do. And remember, cooking should be fun, so don’t be afraid to experiment and make this recipe your own. I can’t wait to hear all about your culinary adventures!