Easy Mini Chicken Pot Pies are a comforting and delicious dish that everyone will love. They are perfect for a family dinner or even a cozy night in. These mini pot pies are filled with tender chicken and mixed vegetables, all wrapped up in a flaky crust. They are easy to make and will fill your home with a wonderful aroma while baking.
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Why Make This Recipe
Making Easy Mini Chicken Pot Pies is a great idea for several reasons. First, they are simple to prepare, which makes them a perfect choice for cooks of all levels. Second, they are customizable! You can use leftover chicken and whatever veggies you have on hand. Lastly, they are fun to eat and are a hit with both kids and adults. No one can resist these little pockets of deliciousness!
How to Make Easy Mini Chicken Pot Pies
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup chopped onion
- 2 cups pie crust (store-bought or homemade)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the diced chicken, frozen vegetables, garlic powder, salt, and pepper. Cook until everything is heated through.
- Pour in the chicken broth and stir until the mixture is well combined.
- Roll out the pie crust and cut it into small rounds that fit your mini pie pans.
- Fill each mini pie crust with the chicken mixture.
- Seal the top with another pie crust round or crimp the edges to close.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the pies cool slightly before serving.
How to Serve Easy Mini Chicken Pot Pies
Serve Easy Mini Chicken Pot Pies warm, right from the oven. They make a great main dish and pair wonderfully with a simple salad or some steamed vegetables. For an extra touch, consider adding a sprinkle of fresh herbs on top before serving.
How to Store Easy Mini Chicken Pot Pies
If you have leftovers, you can store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Tips to Make Easy Mini Chicken Pot Pies
- Use rotisserie chicken to save time on cooking and shredding.
- Feel free to mix in your favorite herbs or spices to the chicken mixture for added flavor.
- If you want a crispy crust, brush the tops with a little egg wash before baking.
Variation
You can easily change this recipe by using different types of meat, like turkey or beef. You can also experiment with seasonal vegetables or add cheese to the chicken mixture for a creamy twist.
FAQs
Q: Can I freeze Easy Mini Chicken Pot Pies?
A: Yes! You can freeze the assembled pies before baking. Just make sure to wrap them well in plastic wrap or aluminum foil.
Q: How long do they take to bake from frozen?
A: If baking from frozen, increase the baking time to about 40-45 minutes, or until the crust is golden brown.
Q: Can I make this recipe without chicken?
A: Absolutely! You can substitute the chicken with mushrooms, tofu, or even lentils for a vegetarian option.
Easy Mini Chicken Pot Pies
Ingredients
For the filling
- 2 cups cooked chicken, diced Can use rotisserie chicken to save time.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to substitute with seasonal vegetables.
- ⅓ cup chopped onion
- 1 cup chicken broth
- 1 tablespoon olive oil For sautéing the onions.
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the crust
- 2 cups pie crust (store-bought or homemade) Roll out and cut into rounds for mini pies.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the diced chicken, frozen vegetables, garlic powder, salt, and pepper. Cook until everything is heated through.
- Pour in the chicken broth and stir until the mixture is well combined.
- Roll out the pie crust and cut it into small rounds that fit your mini pie pans.
- Fill each mini pie crust with the chicken mixture.
- Seal the top with another pie crust round or crimp the edges to close.
Baking
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the pies cool slightly before serving.
