These Easy Mini Chicken Pot Pies Recipe are the perfect solution for a cozy dinner or a fun snack! Let’s face it; sometimes, we all crave comfort food, and nothing fits the bill better than a warm, flaky pot pie. With tender chicken, vibrant veggies, and a creamy sauce all wrapped in a golden crust, these mini wonders are sure to please. The beauty of this recipe is its simplicity. You can have homemade pot pies without spending hours in the kitchen!
Picture yourself at the dinner table, passing around these delightful little pies. Kids love them, and adults can’t resist a bite or two! The best part? They’re easily customizable to suit everyone’s taste buds. Whether you have leftover chicken or want to throw in some fresh veggies, these mini pot pies are flexible enough to handle it. So, roll up your sleeves and get ready to impress with this delicious and easy-to-follow recipe!
Why This Recipe Works
This Easy Mini Chicken Pot Pies Recipe maximizes flavor and satisfaction while minimizing effort. With a creamy filling and flaky crust, you’ll find these delightful mini pies offer comfort food vibes in a perfectly portable form. Thanks to convenient ingredients and a straightforward cooking method, they are a breeze to put together, allowing you to focus on enjoying the meal.
Why You’ll Love This Easy Mini Chicken Pot Pies Recipe
These mini pot pies are not only delicious but also customizable for every palate. Whether you’re appeasing picky eaters or just want a wholesome meal, this recipe strikes the right balance between convenience and flavor. Mini Chicken Pot Pies are perfect for weeknight dinners, kid-friendly gatherings, or even as a fun snack.
Ingredients
- 12 oz frozen mixed vegetables (green beans, carrots, or peas)
- 1 ½ cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- ¼ cup sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ cup shredded cheese (optional; parmesan or cheddar)
- 2 cans biscuit dough, crescent roll dough, or puff pastry sheets (biscuit dough recommended)
- Non-stick spray or 2 tablespoons olive oil
Preparing Your Ingredients
Assemble the Ingredients
Before starting, gather all your ingredients and ensure your chicken is shredded. This will streamline the process and make cooking more enjoyable.
Making Your Easy Mini Chicken Pot Pies
Preheat the Oven and Prepare the Pan
Preheat your oven to 400°F (200°C). Spray a 12-cup muffin pan with non-stick spray or brush with olive oil to prevent sticking and ease cleanup.
Shape the Dough
Flatten each piece of biscuit dough (or use your preferred pastry). Press them into the muffin cups to create the bottom crust for the mini pot pies.
Combine the Filling
In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion powder, garlic powder, black pepper, and paprika. Incorporate the shredded chicken and mixed vegetables, mixing until you have a creamy filling.
Spoon the Filling
Carefully spoon the filling into each muffin cup, filling them generously but not overflowing.
Bake the Mini Pot Pies
Place the muffin pan on a baking sheet (to catch any drips) and bake for 15-20 minutes, or until the dough turns golden brown. If you’re adding cheese, sprinkle it on top during the last 2 minutes of baking.
Cool Before Serving
Allow the mini pot pies to cool in the muffin pan for about 5 minutes before serving. Enjoy the flaky crust with the creamy filling for a delightful bite!
Serving Suggestions
Serve your mini chicken pot pies alongside a fresh salad or steamed vegetables for a well-rounded meal. They also pair beautifully with your favorite dipping sauces or salsas.
Tips for Success
- Ensure your chicken is well-shredded for even distribution in the filling.
- If using frozen vegetables, allow them to thaw slightly before adding to the mixture to prevent excess moisture.
- Don’t skip the baking sheet under the muffin pan to avoid any mess in your oven.
Variations
Feel free to switch up the vegetables based on what you have at home or try different spices for varied flavor profiles. You can also incorporate different meats, like turkey or even vegetarian options, using plant-based proteins.
Storage Tips
Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. They reheat well in the oven or microwave for a quick meal.
Pairing Ideas
Serve these delicious mini pot pies with a side of garlic bread, a crisp green salad, or roasted potatoes to elevate your dinner.
FAQs
1. Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly for added convenience.
2. Is it possible to freeze these mini pot pies?
Absolutely! Freeze them before baking. Just bake them straight from frozen, adding a few extra minutes to the cooking time.
3. What other vegetables can I add?
Feel free to mix in corn, bell peppers, or mushrooms for more variety.
4. Can I make these mini pot pies ahead of time?
Yes, you can prepare them the day before and bake them right before serving.
5. How do I reheat leftover mini pot pies?
Reheat in a preheated oven at 350°F for about 10-15 minutes, or microwave until heated through.
These Easy Mini Chicken Pot Pies are sure to become a regular feature at your dinner table. They are not only simple to make but also a joy to share with loved ones. Enjoy the comforting flavors that bring everyone together for a delicious meal, and don’t hesitate to experiment with different ingredients to make this recipe truly your own!
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Mini Chicken Pot Pies
These Mini Chicken Pot Pies are a delightful comfort food, featuring tender chicken, vibrant veggies, and a creamy filling, all wrapped in a flaky crust. Perfect for dinners or snacks, they’re easy to make and customizable for everyone’s tastes.
- Total Time: 35 minutes
- Yield: 12 mini pot pies 1x
Ingredients
- 12 oz frozen mixed vegetables (green beans, carrots, or peas)
- 1 ½ cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- ¼ cup sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ cup shredded cheese (optional; parmesan or cheddar)
- 2 cans biscuit dough, crescent roll dough, or puff pastry sheets (biscuit dough recommended)
- Non-stick spray or 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C) and prepare a muffin pan with non-stick spray or olive oil.
- Flatten the biscuit dough and press into muffin cups to form a bottom crust.
- In a mixing bowl, combine cream of chicken soup, sour cream, onion powder, garlic powder, paprika, black pepper, shredded chicken, and mixed vegetables.
- Spoon the filling into each muffin cup, filling generously.
- Bake for 15-20 minutes until the crust is golden brown. Add cheese during the last 2 minutes if desired.
- Cool for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken is well-shredded for even mixing.
Thaw frozen vegetables slightly to avoid excess moisture.
Use a baking sheet under the muffin pan to catch drips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 420
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 8
- Cholesterol: 30
