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Comfort in Every Bite: Mini Chicken Pot Pies – Perfectly Portioned Delights!
When the weather turns chilly and you’re craving something warm, hearty, and comforting, there’s no better choice than a delicious chicken pot pie. But what if you could enjoy all the creamy, savory goodness of a chicken pot pie in a perfectly portioned, bite-sized package? Enter Mini Chicken Pot Pies—the perfect individual-sized meals that pack all the comfort of the classic dish into a cute, easy-to-serve format.
These Mini Chicken Pot Pies are everything you love about the original but with a fun twist. Whether you’re serving them for a family dinner, a cozy gathering, or even as a satisfying snack, these little pot pies will quickly become a staple in your recipe collection.
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Why Mini Chicken Pot Pies Are Perfect
- Individual Portions: The mini size of these pot pies makes them perfect for individual servings. Everyone gets their own little pie, which is great for portion control and reducing the hassle of serving.
- Easy to Make Ahead: These mini pot pies can be assembled in advance and frozen for later, making them a fantastic make-ahead meal for busy nights or when you’re hosting a crowd. Just pop them in the oven when you’re ready to bake!
- Great for Any Occasion: From family dinners to holiday gatherings or meal prep for the week ahead, mini chicken pot pies are versatile enough to be enjoyed on any occasion. They’re fun to serve and eat, and they’re always a hit with both kids and adults alike.
- Comfort Food Made Convenient: With the rich, creamy filling and flaky crust, you get all the satisfaction of a traditional chicken pot pie but without the hassle. The mini versions are quick to cook and can be easily customized to fit your preferences.
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What You’ll Need
To make these Mini Chicken Pot Pies, you’ll need the following ingredients:
For the Filling:
– 2 cups cooked, shredded chicken (great for using up leftovers!)
– 1 cup frozen peas and carrots (or any veggies of your choice, like corn or green beans)
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup milk (whole milk works best for a creamy filling)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1 teaspoon dried thyme (optional for extra flavor)
For the Crust:
– 1 package refrigerated pie crusts (or homemade if you prefer)
Note: If you want to make the recipe even quicker, you can also use puff pastry as a substitute for the pie crust, adding a nice, flaky texture.
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Instructions:
1. Make the Filling:
- Sauté the Veggies: In a large skillet, melt the butter over medium heat. Add the frozen peas and carrots (or your choice of veggies) and cook for 3-4 minutes until they are heated through. Set them aside.
- Create the Sauce: In the same skillet, melt the remaining butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux (a thickening paste).
- Add Liquids: Slowly whisk in the chicken broth and milk, making sure to stir constantly to avoid any lumps. Continue to cook for another 2-3 minutes until the sauce thickens.
- Season: Add the garlic powder, onion powder, salt, pepper, and thyme (if using). Stir to combine.
- Combine the Chicken and Veggies: Add the cooked chicken and sautéed veggies back into the skillet. Stir everything together until it’s well combined and the mixture is nice and creamy. Set aside to cool for a few minutes.
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