When it comes to comfort food, few dishes can rival the heartwarming goodness of chicken pot pie. But why settle for a traditional pie when you can enjoy the same comforting flavors in a convenient, bite-sized form? Enter Mini Chicken Pot Pies! These adorable individual servings are packed with tender chicken, flavorful vegetables, and a creamy sauce, all encased in a buttery, flaky crust. In this blog post, we’ll share an easy-to-follow recipe for Mini Chicken Pot Pies, complete with a list of ingredients, step-by-step instructions, and some helpful tips to ensure your pot pies turn out perfectly. Get ready to savor the comfort of a classic dish in a delightful and portable package.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Crust:
- 2 sheets refrigerated pie crust dough
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes. Stir in the cooked chicken, frozen peas, and frozen corn.
- Make the sauce: Sprinkle the flour over the vegetable and chicken mixture, stirring well to coat. Cook for another minute to cook off the raw flour taste. Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps. Add the dried thyme, salt, and pepper. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Remove from heat.
- Assemble the pot pies: Unroll the pie crust dough and use a round cookie cutter or a glass to cut circles that will fit into your muffin tin. Press each circle gently into the greased muffin cups, forming mini pie crusts. Spoon the chicken and vegetable filling into each crust, filling it to the top.
- Add the top crust: Cut smaller circles or squares from the remaining pie crust dough to use as the top crust. Place each piece on top of the filling, pressing the edges to seal and create a decorative pattern if desired. Cut a small slit on the top of each pot pie to allow steam to escape during baking.
- Bake and serve: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let the pot pies cool for a few minutes before serving.