Introduction
Treat yourself to the comforting goodness of our Mini Chicken Pot Pies recipe. These individual-sized pies are filled with tender chicken, savory vegetables, and creamy sauce, all encased in a flaky pastry crust. Perfect for a cozy dinner or a hearty lunch, our Mini Chicken Pot Pies are sure to warm your soul and satisfy your appetite. Let’s dive into the recipe and learn how to make these delicious and comforting treats.
Ingredients
Gather the following ingredients to make your own Mini Chicken Pot Pies:
For the Filling:
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 1/2 cup diced onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the Pastry:
- 1 package store-bought pie crust (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
1. Preparing the Filling
Start by preheating your oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the mixed vegetables and cook for another 2-3 minutes, until they are heated through.
2. Making the Sauce
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes. Season with salt, black pepper, dried thyme, and dried rosemary.
3. Adding the Chicken
Once the sauce has thickened, stir in the diced cooked chicken until evenly coated. Remove the skillet from the heat and set aside.
4. Assembling the Mini Pot Pies
Roll out the store-bought pie crust on a lightly floured surface. Using a round cutter or a glass, cut out circles from the pie crust that are slightly larger than the openings of your muffin tin. Press each circle of pie crust into the wells of a muffin tin, forming a small cup.
5. Filling the Pot Pies
Spoon the chicken and vegetable mixture into each pastry-lined muffin cup, filling them to the top.
6. Adding the Top Crust
Roll out the remaining pie crust and cut out circles or shapes to use as the top crust for the pot pies. Place the crusts over the filled muffin cups, pressing the edges to seal with the bottom crust. Use a knife to make a small slit in the center of each crust to allow steam to escape during baking.
7. Baking
Brush the tops of the pot pies with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
8. Serving
Once baked, remove the Mini Chicken Pot Pies from the oven and allow them to cool slightly before serving. Carefully remove them from the muffin tin and serve warm, enjoying the delicious comfort of these homemade pot pies.
Conclusion
With their flaky pastry crust and creamy chicken and vegetable filling, our Mini Chicken Pot Pies are the ultimate comfort food. Whether enjoyed as a cozy dinner at home or packed for a hearty lunch on the go, these individual-sized pies are sure to satisfy your cravings and warm your heart. So gather your ingredients and get ready to indulge in the comforting goodness of Mini Chicken Pot Pies.