Oh my goodness, let me tell you about these easy mini chicken pot pies! They’re not just any pot pies; they’re little pockets of joy that come together so quickly and are absolutely delicious! I mean, who doesn’t love a warm, flaky crust filled with savory chicken and veggies? It’s the kind of comfort food that warms your heart and fills your belly, perfect for a busy weeknight or a cozy weekend gathering. Trust me, once you try this recipe, you’ll be hooked on making these delightful mini chicken pot pies again and again. They’re quick, satisfying, and simply irresistible!
Ingredients List
Before we dive into making these scrumptious mini chicken pot pies, let’s gather our ingredients. Here’s what you’ll need:
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables, frozen (I love using peas and carrots!)
- 1 can cream of chicken soup (this is the magic ingredient for creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper (or more if you like a little kick!)
- 1 package refrigerated pie crusts (so much easier than making from scratch)
- 1 egg, beaten (for that lovely golden egg wash on top)
Make sure everything is ready to go, and we’ll be on our way to deliciousness!
How to Prepare Easy Mini Chicken Pot Pies Delicious Recipe
Preheat the Oven
First things first, let’s get that oven preheating to 400°F (200°C). Preheating is super important because it ensures our mini pot pies cook evenly and get that lovely golden brown crust we all crave. So, while the oven heats up, we can get everything else ready!
Mix the Filling
In a mixing bowl, combine your diced cooked chicken, the frozen mixed vegetables, and that creamy can of cream of chicken soup. Sprinkle in the garlic powder, onion powder, and black pepper. Now, stir it all together until everything is well-coated and mixed. You’ll want it to look delicious and inviting—trust me, it will smell amazing!
Prepare the Pie Crusts
Now, it’s time to roll out those refrigerated pie crusts. On a clean surface, unroll the crusts and use a round cutter or a glass to cut out circles that will fit your muffin tin. Don’t worry if they’re not perfect; rustic is charming! Once you’ve got your circles, gently place them into the muffin tin, pressing them down to fit snugly.
Assemble the Pot Pies
Here comes the fun part! Take that delightful chicken mixture and fill each crust generously. Don’t skimp—there’s nothing worse than a pot pie that’s all crust and no filling! After you’ve filled them, cut out more circles from the remaining pie crusts to cover the tops. Seal the edges by pressing them together with your fingers or a fork. Give the tops a nice brush with the beaten egg for that gorgeous golden finish!
Baking Instructions
Pop those mini pot pies into the preheated oven and bake for about 20 to 25 minutes. Keep an eye on them; you’re looking for that perfect golden brown color on the top. When they’re done, the filling will be bubbling a bit, and you’ll know they’re ready to come out. Let them cool for a few minutes before digging in—trust me, you don’t want to burn your mouth on that hot filling!
Tips for Success
Here are some of my favorite tips to make your easy mini chicken pot pies absolutely perfect! First, feel free to mix up the veggies—zucchini, corn, or even mushrooms can add a delightful twist! If you don’t have cream of chicken soup on hand, you can whip up a quick homemade version using chicken broth and a bit of flour for thickening. Also, to save time, you can prep the filling a day ahead and store it in the fridge. And remember, don’t rush the sealing process; a good seal prevents those delicious juices from escaping during baking!
FAQ Section
Can I use leftover chicken?
Absolutely! Using leftover chicken is a fantastic way to make these mini pot pies even easier. Just shred or chop your leftover chicken into bite-sized pieces and toss it right into the filling mixture. It’s a great way to transform last night’s dinner into something new and delicious!
Can I freeze these pot pies?
You bet! These mini chicken pot pies freeze beautifully. Just assemble them as instructed, but before baking, place them in the freezer. Once they’re firm, you can wrap each one tightly in plastic wrap and store them in a freezer bag. When you’re ready to enjoy, simply bake them from frozen at 400°F (200°C) for about 30-35 minutes, or until they’re golden brown and heated through. Just remember, no need to thaw before baking!
What vegetables can I use?
The beauty of these pot pies is their versatility! While I love using a classic mix of peas and carrots, you can totally get creative! Feel free to add diced potatoes, corn, green beans, or even some spinach for a pop of color. Just make sure to use vegetables that cook quickly, so they blend perfectly with the chicken filling. You can even use leftover roasted vegetables to add even more flavor!
Nutritional Information Section
Let’s talk about the goodness packed into each of these mini chicken pot pies! Here’s the estimated nutritional breakdown per serving, which is one delightful mini pot pie:
- Calories: 250
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 500mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 10g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, knowing you’re enjoying a bit of comfort food that’s also packed with protein and veggies? That’s a win in my book!
Why You’ll Love This Recipe
These easy mini chicken pot pies are not just delicious; they’re a total game changer in the kitchen! Here’s why you’ll absolutely adore making them:
- Quick and Easy: With just a handful of ingredients and simple steps, you can whip these up in no time—perfect for busy weeknights!
- Comfort Food at Its Best: There’s something so satisfying about a flaky crust filled with warm, savory goodness that just hits the spot.
- Customizable: You can easily switch up the veggies or even the protein, making this recipe versatile to suit your tastes.
- Great for Meal Prep: These mini pot pies freeze wonderfully, so you can make a big batch and have delicious meals ready to go anytime.
- Kid-Friendly: They’re fun to eat, and kids love them! Plus, you can sneak in those veggies without anyone noticing.
- Impressive Presentation: They look adorable in their little muffin tin cups—perfect for impressing guests at a gathering!
Honestly, once you make these, you’ll find yourself craving them again and again. They’re just that good!
Storage & Reheating Instructions
Now that you’ve made these delightful easy mini chicken pot pies, let’s talk about how to store any leftovers (if there are any, but I totally get it if you can’t resist!). To keep them fresh, simply place the cooled pot pies in an airtight container and store them in the refrigerator. They’ll stay good for about 3-4 days, but trust me, they’re best enjoyed within the first couple of days.
If you want to save them for later, these mini pot pies freeze beautifully! Just wrap each one tightly in plastic wrap or aluminum foil, then pop them into a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, there’s no need to thaw—just bake them directly from frozen! Preheat your oven to 400°F (200°C) and bake for about 30-35 minutes, or until they’re heated through and golden brown on top. It’s like having a homemade meal ready at a moment’s notice!
Serving Suggestions
These easy mini chicken pot pies are so satisfying on their own, but pairing them with a few delightful sides can elevate your meal even more! Here are some of my favorite suggestions:
- Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a nice crunch and balances the richness of the pot pies.
- Roasted Vegetables: Oven-roasted veggies like carrots, Brussels sprouts, or zucchini are a great way to add more nutrition and color to your plate.
- Garlic Bread: Who can resist a warm slice of garlic bread? It’s perfect for soaking up any delicious filling that might escape your pot pies!
- Coleslaw: A tangy, crunchy coleslaw can provide a refreshing contrast to the warm, savory pies.
- Mashed Potatoes: If you’re in the mood for comfort, a creamy scoop of mashed potatoes pairs beautifully, making for a hearty meal.
- Fruit Salad: For a light and sweet finish, a bowl of fresh fruit salad can cleanse the palate and satisfy your sweet tooth!
Mix and match any of these sides to create the perfect meal that suits your taste! Enjoy your pot pies with whatever makes you smile.
For more delicious recipes, check out our blog for inspiration!
And if you’re looking for a comforting dessert to pair with your meal, consider making a strawberry cheesecake!
Print
Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort
- Total Time: 45 minutes
- Yield: 12 mini pot pies 1x
- Diet: Gluten Free
Description
This recipe makes easy mini chicken pot pies that are delicious and satisfying.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables, frozen
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix diced chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper.
- Roll out the pie crusts and cut into circles to fit your muffin tin.
- Place the crusts into the muffin tin.
- Fill each crust with the chicken mixture.
- Cover with another circle of pie crust and seal the edges.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let them cool before serving.
Notes
- You can substitute turkey for chicken.
- Use any vegetables you like.
- These can be made ahead and frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: easy mini chicken pot pies delicious recipe