Delicious Mini Chicken Pot Pies

Introduction

Mini chicken pot pies are a delightful and convenient version of the classic comfort food. These individual-sized pies are perfect for a cozy family dinner, a special gathering, or even as a make-ahead meal for busy days. With their creamy chicken and vegetable filling encased in a buttery, flaky crust, these mini pot pies are both comforting and satisfying.

Ingredients

• 1 cup cooked chicken, diced
• 1 cup mixed vegetables (peas, carrots, corn), cooked
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 package pie crusts (store-bought or homemade)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. Prepare the Filling:
   • In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute.
   • Stir in the flour and cook for 1-2 minutes until it forms a roux.
   • Gradually add the chicken broth, stirring constantly until the mixture thickens.
   • Stir in the heavy cream, salt, black pepper, and dried thyme. Let it simmer for a few minutes until the sauce is thick and creamy.
   • Add the diced chicken and cooked vegetables to the sauce, mixing well to combine. Remove from heat.
3. Prepare the Crusts:
   • Roll out the pie crusts on a lightly floured surface. Cut circles large enough to fit into the muffin tin wells and slightly up the sides.
   • Gently press the crusts into the muffin tin, making sure they are evenly distributed.
4. Assemble the Mini Pies:
   • Spoon the chicken and vegetable filling into each crust-lined muffin tin well, filling them generously.
   • Use the remaining pie crust to cut smaller circles or strips to cover the tops of the pies, sealing the edges gently.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
6. Serve and Enjoy:
   • Allow the mini pot pies to cool slightly before removing them from the muffin tin.
   • Garnish with fresh chopped parsley and serve warm.

Tips for Perfect Mini Pot Pies

• Crust: Ensure the crusts are well-sealed to prevent the filling from leaking out during baking.
• Filling: Use a mix of your favorite vegetables or leftover cooked vegetables for the filling.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust’s crispiness.

Conclusion

Mini chicken pot pies are a versatile and comforting dish that combines the best of flaky pie crust and creamy chicken filling. Perfect for any occasion, these mini pies are sure to be a hit with both kids and adults alike. Enjoy making and sharing this delightful recipe with your loved ones!

Keywords

• Mini chicken pot pies
• Chicken pot pie recipe
• Individual pot pies
• Comfort food recipes
• Easy pot pie
• Homemade chicken pot pie
• Mini savory pies
• Chicken and vegetable pot pie
• Make-ahead meals
• Family dinner recipes

Enjoy baking and savoring these delicious mini chicken pot pies with your friends and family!

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