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RECIPES

Mini Chicken Pot Pies Recipe

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Mini Chicken Pot Pies Recipe

 

 

 

Mini chicken pot pies are a delightful and savory treat that combine flaky pastry with a rich and creamy chicken and vegetable filling.

These individual pot pies are perfect for appetizers, snacks, or a main course. Follow this recipe to create mini chicken pot pies similar to the ones shown in the image.

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Ingredients:

2 cups of cooked chicken, shredded or diced

1 cup of frozen peas and carrots, thawed

1 cup of frozen corn, thawed

1/2 cup of frozen green beans, thawed and chopped

1 small onion, finely chopped

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2 cloves of garlic, minced

1/4 cup of butter

1/4 cup of all-purpose flour

1 1/2 cups of chicken broth

1/2 cup of heavy cream

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1 teaspoon of dried thyme

1 teaspoon of dried parsley

Salt and black pepper to taste

2 packages of refrigerated pie crusts

1 egg, beaten (for egg wash)

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Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Grease a muffin tin or mini pie tins.

Prepare the Filling:

In a large skillet, melt the butter over medium heat.

Add the chopped onion and garlic, and sauté until the onion is translucent.

Stir in the flour and cook for 1-2 minutes to form a roux.

Gradually add the chicken broth, whisking constantly to avoid lumps.

Stir in the heavy cream and continue to cook until the mixture thickens.

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Add the shredded chicken, peas, carrots, corn, green beans, thyme, parsley, salt, and black pepper. Mix well to combine.

Remove the filling from heat and let it cool slightly.

Prepare the Pie Crusts:

Roll out the refrigerated pie crusts on a lightly floured surface.

Use a round cookie cutter or a glass to cut out circles of dough that are slightly larger than the openings of the muffin tin or mini pie tins.

Press the dough circles into the prepared tins, ensuring they cover the bottom and sides.

Assemble the Mini Pot Pies:

Spoon the chicken and vegetable filling into each dough-lined cup, filling them generously.

Cut additional dough circles to cover the tops of the pies.

Place the dough circles over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Brush the tops with beaten egg for a golden finish.

Bake the Pot Pies:

Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.

Remove the pies from the oven and let them cool in the tins for a few minutes before transferring to a wire rack.

Serve:

Serve the mini chicken pot pies warm, garnished with additional parsley if desired.

Tips for Perfect Mini Chicken Pot Pies:

Dough Choice: Use store-bought pie crusts for convenience, or make your own for a homemade touch.

Veggie Variety: Customize the filling with your favorite vegetables or whatever you have on hand.

Seal Well: Ensure the edges are well-sealed to prevent the filling from leaking out during baking.

Enjoying Your Mini Chicken Pot Pies:

These mini chicken pot pies are perfect for any occasion, from casual gatherings to holiday feasts. Their individual size makes them easy to serve and enjoy.

Keywords:

Mini chicken pot pies

Chicken and vegetable pies

Individual pot pies

Savory pies

Comfort food

Flaky pastry recipe

Appetizer ideas

Delight in the comforting flavors of these mini chicken pot pies with this simple and delicious recipe. Happy baking!

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