Mini Chicken Pot Pies are the perfect blend of savory ingredients and comfort food goodness. These bite-sized treats are easy to make, packed with flavor, and are sure to please both kids and adults alike. Whether you’re preparing a quick dinner, looking for an appetizer, or wanting a snack, these mini pot pies have you covered. In this article, we’ll explore not only the recipe but also additional tips, nutritional benefits, and frequently asked questions to help you make the best mini chicken pot pies. Let’s dive into this tasty adventure!
What Are Mini Chicken Pot Pies?
Mini Chicken Pot Pies are small, individual-sized versions of the traditional chicken pot pie, which is a savory pie filled with chicken, vegetables, and a creamy sauce, all baked within a flaky crust. Unlike a traditional pie, these mini pot pies are made in muffin tins, making them the perfect grab-and-go meal. They’re great for family dinners, potlucks, or just as a comforting snack.
Why You Should Try Mini Chicken Pot Pies
If you’re looking for something that’s easy, comforting, and family-friendly, then mini chicken pot pies are exactly what you need. Not only are they quick to prepare, but they also use simple ingredients that you probably already have in your kitchen. Plus, they can be customized to suit your taste or dietary preferences, making them incredibly versatile.
Ingredients for Mini Chicken Pot Pies
Gather these simple ingredients to whip up a batch of mini chicken pot pies that are sure to impress your family and friends:
- 1 cup cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
These basic ingredients create a flavor-packed filling, while the biscuit dough forms the perfect flaky crust to complement the creamy chicken mixture.
How to Make Mini Chicken Pot Pies: Step-by-Step Directions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a muffin tin. The warm aroma of baking mini pot pies is about to fill your kitchen and make everyone excited for dinner!
2. Prepare the Filling
In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything together until well-mixed. This is the heart of your mini chicken pot pies, so make sure all the flavors come together nicely.
3. Prepare the Biscuit Dough
Open the can of refrigerated biscuit dough and separate each biscuit. Flatten each one with your hands or a rolling pin so it fits into the muffin cups. Make sure the dough goes up the sides of each cup to form a little crust.
4. Fill the Muffin Cups
Spoon the chicken and veggie mixture into each muffin cup, filling them to the top. Be generous here, as this filling is what makes these mini pies so delicious and comforting.
5. Bake
Place the muffin tin in the preheated oven and bake for 15-17 minutes, or until the biscuit dough turns golden brown and is cooked through. Keep an eye on the oven to prevent over-baking.
6. Cool and Serve
Once baked, allow the pies to cool for a few minutes before serving. These mini chicken pot pies are perfect as a standalone meal, but you can also pair them with a salad or roasted vegetables for a more complete meal.
Tips and Tricks for the Perfect Mini Chicken Pot Pies
Customize the Filling
One of the best things about mini chicken pot pies is their versatility. You can swap out the chicken for turkey, use different vegetables like broccoli or green beans, or even add spices like thyme or rosemary to enhance the flavor.
Make It Vegetarian
If you’re serving a crowd with different dietary needs, you can make a vegetarian version by omitting the chicken and using extra veggies or plant-based chicken alternatives.
Use Puff Pastry or Pie Crust
If you’re not a fan of biscuit dough or want to change things up, you can use puff pastry or pie crust instead. The result will be a flakier, lighter crust that still complements the creamy filling.
Meal Prep and Freezing
These mini pot pies are great for meal prep! You can make a batch, freeze them, and reheat them later for a quick meal or snack. Just store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-12 minutes.
Nutritional Information and Health Benefits of Mini Chicken Pot Pies
Although mini chicken pot pies are undeniably comforting, they’re also packed with nutritional value. Let’s break down what you’re getting in each serving:
Nutritional Breakdown (Per Serving)
- Calories: 280
- Carbohydrates: 22g
- Protein: 13g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 780mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 20% DV
- Calcium: 15% DV
- Iron: 10% DV
Health Benefits
- Lean Protein: The chicken in these mini pies provides lean protein, which helps build and repair tissues and keeps you feeling full for longer.
- Vegetable Goodness: The mixed vegetables add fiber, vitamins, and minerals to the dish, supporting overall health.
- Calcium-Rich: The cheddar cheese provides a good amount of calcium, which is essential for strong bones and teeth.
FAQs About Mini Chicken Pot Pies
Can I Make These Mini Chicken Pot Pies Gluten-Free?
Yes! You can substitute the biscuit dough with gluten-free biscuit dough or pie crust. Just ensure the cream of chicken soup and other ingredients are also gluten-free.
How Long Can I Store Mini Chicken Pot Pies?
You can store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through.
Can I Add Other Ingredients to the Filling?
Absolutely! You can add extra veggies like mushrooms, spinach, or even diced potatoes to the filling. You could also mix in herbs like thyme, rosemary, or parsley for added flavor.
What Can I Serve with Mini Chicken Pot Pies?
These pies are perfect on their own, but for a complete meal, try serving them with a fresh garden salad, mashed potatoes, or roasted vegetables.
Are Mini Chicken Pot Pies Freezer-Friendly?
Yes! To freeze, let them cool completely after baking, then store in an airtight container. They will keep for up to 3 months. When you’re ready to eat, reheat in the oven until hot and crisp.
Mini Chicken Pot Pies are a delicious, customizable, and easy-to-make meal that’s perfect for any occasion. With this recipe, you can enjoy the comforting flavors of a traditional chicken pot pie in a convenient, handheld form. Whether you’re looking for a simple dinner or a snack for the kids, these mini pot pies are sure to become a household favorite.
More Relevant Recipes
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Mini Chicken Pot Pies
Mini Chicken Pot Pies are bite-sized versions of the classic comfort dish. Filled with tender chicken, mixed vegetables, and a creamy sauce, all wrapped in a flaky biscuit crust, these pies are perfect for any meal.
- Total Time: 27 minutes
- Yield: 8 mini pies 1x
Ingredients
- 1 cup cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Preheat the Oven: First things first, preheat your oven to 375°F (190°C). Grease your muffin tin, and prepare yourself for the amazing smell that’s about to fill your kitchen!
- Prepare the Filling: In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s well mixed. This filling is where all the magic happens – it’s creamy, hearty, and loaded with flavor!
- Prepare the Dough: Open up your can of refrigerated biscuit dough. Separate the biscuits and flatten each one to fit inside the muffin cups. Press the dough into each muffin cup, making sure it covers the sides and forms a crust. These little dough cups will hold all the yummy filling.
- Fill the Pies: Now it’s time to spoon the chicken and vegetable mixture into each dough-lined muffin cup. Be generous – you want these mini pies bursting with flavor! Fill them right to the top for that perfect bite.
- Bake the Mini Pies: Place the muffin tin in the oven and bake for 15-17 minutes, or until the biscuit dough is golden brown and fully cooked. The smell of these baking is enough to make anyone’s mouth water!
- Cool and Serve: Once they’re done, let the pies cool in the muffin tin for a few minutes before serving. These mini chicken pot pies are perfect for a quick dinner, a grab-and-go snack, or even a potluck dish. They’re so comforting and delicious, you’ll want to make them over and over again!
Notes
- Customize the veggies: Not a fan of peas or carrots? Swap them out for broccoli, green beans, or even diced potatoes.
- Add more seasoning: If you like a bit more flavor, feel free to add some paprika, thyme, or rosemary to the filling.
- Leftover chicken: This recipe is perfect for using up leftover rotisserie chicken or turkey. Got extra from last night’s dinner? Toss it in!
- Refrigerated biscuit dough: If you can’t find biscuit dough, you can use pre-made pie crust or even puff pastry for a flakier texture.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 280kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
Keywords: Bite-sized chicken pot pies, Easy mini chicken pies, Mini savory pies, Quick chicken pot pie recipe