![To make these mini chicken pot pies, gather these simple ingredients: - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (carrots, peas, corn) - ½ cup onion, finely chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream - ¼ cup all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon rosemary - Salt and pepper to taste - 1 package refrigerated pie crusts (or homemade if preferred) - 1 egg, beaten (for egg wash) Using high-quality ingredients makes a big difference. I always choose fresh chicken. It adds great flavor. Frozen mixed vegetables are fine too. They save time and still taste good. For the broth, homemade offers the best taste, but store-bought works well. Choose a heavy cream that is rich. It gives the filling a creamy texture. If you want to switch things up, here are some options: - Use rotisserie chicken for ease. It saves time and is very tasty. - Swap out vegetables. You can use green beans, mushrooms, or bell peppers. - For a lighter version, try using half-and-half instead of heavy cream. - If you need gluten-free options, use gluten-free pie crusts. These tips help you customize your mini chicken pot pies. Enjoy your cooking! Check out the Full Recipe for more details. To start, gather your ingredients. You need cooked chicken, frozen veggies, onion, garlic, and broth. First, heat a splash of oil in a large skillet. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until soft. Next, stir in the shredded chicken and frozen mixed vegetables. Cook this mixture until it is warmed through. Then, sprinkle the flour over the chicken mix. Stir well to coat everything, cooking for another minute to eliminate the raw flour taste. Gradually add the chicken broth and heavy cream. Keep stirring until the filling thickens and bubbles. Finally, add thyme, rosemary, salt, and pepper. Remove the filling from heat and let it cool slightly. Now, let’s prepare the crust. Roll out your pie crusts on a clean surface. Cut them into circles to fit your muffin tin. Place the circles into the muffin cups to form mini pie shells. Once the shells are ready, spoon the chicken filling into each one, filling them generously. You can use any leftover pie crust to cut out shapes for the tops. These can be leaves or simple circles to add a nice touch. Time to bake! Preheat your oven to 400°F (200°C). After assembling the pot pies, brush the tops with a beaten egg. This gives them a beautiful golden finish. Place the muffin tin in the oven and bake for 20-25 minutes. Keep an eye on them until they turn golden brown and bubbly. When done, allow the mini pot pies to cool for a few minutes before serving. Enjoy your delicious Mini Chicken Pot Pies! For a full recipe, check out the Full Recipe section. To make your mini chicken pot pies shine, use fresh ingredients. Fresh herbs like thyme and rosemary bring bold flavors. Cook the chicken well and shred it into bite-sized pieces. This helps it mix nicely with the veggies. A blend of frozen mixed vegetables adds color and nutrition. - Cook chicken thoroughly before shredding. - Use fresh herbs for a brighter taste. - Keep the filling thick but creamy. Avoid using too much flour. This can make the filling too thick and pasty. Also, don’t skip letting the filling cool before you assemble. Hot filling can make the crust soggy. Lastly, ensure you seal the edges of the pie crust well. This keeps the filling inside. - Don’t add too much flour. - Let the filling cool before assembly. - Seal edges tightly to avoid leaks. To boost flavors, add a splash of lemon juice or splash of white wine. This can brighten the dish. You can also mix in a bit of mustard for a tangy twist. For a richer taste, try using homemade chicken broth instead of store-bought. - Add lemon juice for brightness. - Mix in mustard for a tangy edge. - Use homemade broth for depth of flavor. For the full recipe, check out the [Full Recipe]. Enjoy creating these delightful mini chicken pot pies! {{image_2}} You can make a great vegetarian version of mini pot pies. Use mushrooms, lentils, or chickpeas instead of chicken. These ingredients add texture and flavor. Swap the chicken broth for vegetable broth. This keeps it hearty and satisfying. You can add more veggies too. Think spinach, bell peppers, or zucchini for color and taste. You get a comforting dish that everyone will love. Mix things up with different proteins. Try turkey or even beef for a twist. Each protein brings its own flavor. Use shredded pork for a smoky touch. You can also go with seafood. Shrimp and crab work well. Just ensure to adjust the cook times for proteins that need it. This way, you can create many tasty mini pot pies. If you need a gluten-free option, there are many choices. You can buy gluten-free pie crusts at most stores. Or make your own with gluten-free flour blends. Almond or coconut flour can also work. They add unique flavors too. Just remember that gluten-free crusts can be more delicate. Handle them with care to avoid breakage. Your mini pot pies will still shine with these crusts. For the full recipe, check out the detailed instructions and tips! To keep your mini chicken pot pies fresh, place them in an airtight container. Make sure they cool completely before sealing. This helps prevent sogginess. Store them in the fridge if you plan to eat them within three days. If you want to keep them longer, consider freezing. To freeze mini chicken pot pies, let them cool first. Then, wrap each pie tightly in plastic wrap. Next, place them in a freezer-safe bag or container. Label the bag with the date. This way, you know how long they’ve been in the freezer. They can last up to three months in the freezer. When you're ready to enjoy the frozen mini chicken pot pies, remove them from the freezer. For best results, thaw them in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes. Check that they are heated through. You want the filling hot and the crust crispy. For quick reheating, you can use a microwave, but the crust might not be as crunchy. Enjoy them warm! For the full recipe, check out the ingredient and cooking instructions above. Yes, you can make mini chicken pot pies ahead of time. Prepare the filling and assemble the pies. Then, cover them well and store them in the fridge. You can also freeze them for longer storage. Just remember to bake them straight from the freezer, adding a few extra minutes to the cooking time. This way, you can enjoy warm, fresh pies whenever you want. I recommend using a standard 12-cup muffin tin. Each cup should hold about 1/3 cup of filling. This size gives you perfect mini pot pies. If you want larger ones, you can use a 6-cup tin for bigger servings. Just adjust the baking time as needed to ensure they cook through. Serving mini pot pies at a party is easy and fun! Arrange them on a large platter for a beautiful display. You can also serve them in individual portions. Consider pairing them with a simple salad or some crusty bread. Guests love to pick them up and enjoy them while mingling. Add some fresh herbs on top for color and flavor. Mini chicken pot pies are fun and easy to make. We covered key ingredients, tips, and step-by-step instructions. You can try different flavors or make them vegetarian or gluten-free. Don’t forget to store any leftovers properly, so they stay tasty. This dish is perfect for family meals or parties. Now you can create mini pot pies that impress everyone. I hope you enjoy making and sharing them!](https://homecookingstyle.com/wp-content/uploads/2025/06/c912b56e-e676-4d8c-85db-14552aa9ac1b-250x250.webp)
Mini Chicken Pot Pies
Savor the comfort of homemade Mini Chicken Pot Pies with this delightful recipe! Made with tender chicken, vibrant veggies, and a creamy filling, these bite-sized treats are perfect for any occasion. Follow our easy steps to create your own mini pot pies that impress without stress. Ready to bring some warmth to your table?