Introduction:
Mini Cheesy Chicken Pot Pies are the perfect comfort food, combining creamy, savory chicken filling with a crispy, buttery crust.
These individual-sized pot pies are great for a cozy dinner, family gatherings, or meal prepping for the week. Packed with tender chicken, mixed vegetables, and a rich cheese sauce, these mini pot pies are easy to make and sure to please everyone at the table!
Ingredients:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh parsley (optional)
1 package refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven to 375°F (190°C).
Prepare the filling: In a large saucepan, melt the butter over medium heat.
Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk while whisking continuously to prevent lumps.
Bring the mixture to a simmer, stirring frequently, until it thickens (about 3-4 minutes).
Add the chicken and vegetables: Stir in the cooked chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper.
Cook for another 3-5 minutes until everything is heated through.
Stir in the shredded cheddar cheese until melted and smooth. Remove from heat.
Assemble the pies:
Roll out the pie crusts on a flat surface.
Use a round cutter or a cup to cut out circles large enough to fit into your mini pie pans or muffin tins. Press the circles into the pans to form the bottom crust.
Fill the pies:
Spoon the chicken mixture evenly into the pie crusts, filling each crust almost to the top.
Top with crust:
Cut additional circles from the pie dough and place them over the filled pies, pressing the edges together to seal. Use a fork to crimp the edges. Cut a small slit in the top of each pie for ventilation.
Brush with egg wash: Brush the tops of the pies with the beaten egg to give them a golden, glossy finish.
Bake: Place the mini pies on a baking sheet and bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.
Serve: Allow the pies to cool slightly before serving. Garnish with chopped parsley if desired.
Description:
Mini Cheesy Chicken Pot Pies are a delightful combination of creamy, cheesy chicken filling and flaky, buttery crust. Perfectly portioned for individual servings, these little pies are as comforting as they are delicious. The rich cheese sauce adds a layer of indulgence to the hearty chicken and vegetable mix, all encased in a golden, crispy crust. They’re an easy, fun way to enjoy the classic chicken pot pie in bite-sized form.
Tips:
For a richer flavor, you can use heavy cream instead of milk for the filling.
If you’re short on time, rotisserie chicken works great as a quick substitute for cooked chicken.
You can freeze the unbaked pies for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil, and bake them from frozen, adding a few extra minutes to the cooking time.
Use a combination of cheeses (like mozzarella and cheddar) for an extra cheesy, melty filling.
Variations:
Vegetarian Version: Skip the chicken and add more vegetables like mushrooms, spinach, or zucchini.
Spicy Version: Add a bit of cayenne pepper or diced jalapeños to the filling for some heat.
Herb Variation: Incorporate fresh herbs like thyme, rosemary, or sage into the filling for added flavor.
Corrections:
Ensure you allow the pies to cool for a few minutes before serving to avoid burning your mouth on the hot filling.
If the crust starts to brown too quickly during baking, you can cover the edges with foil to prevent over-browning while the filling cooks through.
Enjoy: Serve your Mini Cheesy Chicken Pot Pies with a simple salad or steamed veggies for a well-rounded, comforting meal. Enjoy the rich flavors and flaky crust that will surely become a favorite in your recipe rotation!