Mini Chicken Pot Pies

Mini Chicken Pot Pies are a delightful, comforting dish that captures the essence of traditional chicken pot pie in a portable size. Perfect for weeknight dinners or as an appetizer for gatherings, these little pies are packed with tender chicken, vegetables, and creamy goodness, all enveloped in a flaky crust.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1 package refrigerated pie crust
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). In a mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix until well combined.
2. Roll out the pie crust and cut it into circles that will fit into a muffin tin. You’ll need two circles per mini pie: one for the bottom and one for the top.
3. Spoon the chicken mixture into the pie crusts, filling each one generously. Top each pie with another circle of dough and seal the edges by crimping with a fork.
4. Bake in the preheated oven for 15-18 minutes, or until the crust is golden brown.
5. Let the mini pot pies cool slightly before serving.

Servings and Timing

This recipe yields approximately 6 mini pot pies. The total preparation and cooking time is about 30-33 minutes.

Variations

• Different Proteins: Substitute shredded chicken with turkey or cooked sausage for a different flavor.
• Vegetable Medley: Customize the mixed vegetables based on your preference; options include peas, corn, and carrots.
• Spice It Up: Add herbs like thyme or rosemary for extra flavor.

Storage/Reheating

Leftover mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through.

10 FAQs

1. Can I use rotisserie chicken?
   Yes, rotisserie chicken is a great time-saver and adds flavor.
2. What if I don’t have cream of chicken soup?
   You can make a simple white sauce with butter, flour, and chicken broth as a substitute.
3. Can I freeze mini pot pies?
   Yes, they freeze well. Just bake them first, let them cool, then wrap and freeze for up to a month.
4. How do I know when they are done?
   They are done when the crust is golden brown and the filling is bubbly.
5. Can I make them vegetarian?
   Yes, replace chicken with mushrooms or more mixed vegetables and use vegetable broth instead of cream soup.
6. What should I serve with them?
   A simple salad or steamed vegetables pairs nicely with mini pot pies.
7. Can I use homemade pie crust?
   Absolutely! Homemade crust adds a personal touch and can enhance the flavor.
8. What’s the best way to reheat frozen pot pies?
   Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C).
9. Can I use other types of soup?
   Yes, cream of mushroom or cream of celery can be used for different flavor profiles.
10. How can I make them look festive?
    Use cookie cutters to cut shapes from extra dough and decorate the tops before baking.

Conclusion

Mini Chicken Pot Pies are a comforting and versatile dish that can easily be adapted to suit your taste preferences. Quick to prepare and utterly satisfying, they make a perfect meal for busy nights or a delightful addition to any gathering. Enjoy these tasty bites filled with delicious flavors!

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