Okay, friends, let’s talk about comfort food! Is there anything more universally loved than a warm, savory pot pie? That flaky crust, the creamy filling… pure bliss, right? But let’s be honest, making a traditional chicken pot pie can feel like a whole *thing* when you’re staring down a busy weeknight. I totally get it. My life is a whirlwind of kid activities, work deadlines, and trying to squeeze in a workout, so quick and delicious meals are my absolute superpower in the kitchen.
That’s why I am SO excited to share my go-to recipe for these incredible easy mini chicken pot pies! They hit all those cozy, comforting notes you crave, but without all the fuss. We’re talking minimal prep, simple ingredients, and a shockingly fast cook time. Trust me, these little beauties are about to become your new favorite secret weapon for a satisfying, homemade dinner that tastes like you spent hours in the kitchen, even when you only had minutes.
Why You’ll Adore These Easy Mini Chicken Pot Pies
You are going to absolutely fall in love with these easy mini chicken pot pies, I promise! They’re just so perfect for so many reasons. Seriously, they’re:
- Crazy Easy: Seriously, even on your busiest nights.
- Bursting with Flavor: All that classic pot pie goodness in every bite.
- Super Versatile: Great for dinner, lunch, or even a party appetizer!
The Ultimate Comfort Food: Easy Mini Chicken Pot Pies
There’s just something about a warm, savory pot pie that wraps you up like a hug, isn’t there? These mini versions pack all that beloved comfort into a perfectly portioned bite. They’re ideal for satisfying those cozy cravings without any of the fuss of a big pie.
Gathering Your Ingredients for Easy Mini Chicken Pot Pies
Alright, let’s get down to business! One of the best parts about these easy mini chicken pot pies is how simple the ingredient list is. You likely have most of this stuff hanging out in your pantry and fridge already. Here’s what you’ll need to grab:
- 1 tablespoon olive oil
- 1 cup cooked chicken, either shredded or diced (leftover rotisserie chicken is a dream here!)
- 1/2 cup frozen mixed vegetables (the classic peas, carrots, and corn blend works perfectly)
- 1/4 cup chicken broth
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts (that’s usually 2 crusts in one box!)
Essential Components for Delicious Easy Mini Chicken Pot Pies
Each of these ingredients plays a super important role in making our easy mini chicken pot pies so delicious and, well, easy! The pre-cooked chicken is a total time-saver, letting us skip a whole cooking step. Those frozen veggies give us a quick, colorful burst of flavor and nutrition. And that store-bought pie crust? Oh, it’s our secret weapon for speed and perfectly flaky results every single time!
Crafting Your Easy Mini Chicken Pot Pies: Step-by-Step Guide
Alright, now for the fun part: putting it all together! Don’t you worry, I’m going to walk you through every single step to make sure your easy mini chicken pot pies come out absolutely perfect. We’re talking golden, flaky, and irresistibly delicious. Just follow along, and you’ll be a mini pot pie pro in no time!
First things first, let’s get that oven ready. You’ll want to preheat your oven to 375°F (that’s 190°C). This is super important because a hot oven helps the crust get nice and crispy right from the start. While that’s heating up, we’ll dive into making our creamy, dreamy filling.
Preparing the Flavorful Filling for Easy Mini Chicken Pot Pies
This is where all that yummy flavor comes to life! Grab a medium skillet and pop it over medium heat. Add your tablespoon of olive oil. Once it’s shimmering, toss in your cooked chicken (remember, leftover rotisserie chicken is a superstar here!) and those frozen mixed vegetables. Give them a quick stir.
Now for the magic: sprinkle in your flour, salt, and pepper. Stir it all together so the flour coats everything. This is going to help thicken our sauce. Next, slowly pour in the chicken broth and milk, stirring constantly. You really want to keep stirring here to avoid lumps and make sure it thickens up nicely, usually about 3-5 minutes. You’re looking for a thick, creamy consistency that coats the back of a spoon – not too runny, not too pasty. If it seems too thin, just let it simmer for another minute or two, stirring all the while.
Assembling Your Easy Mini Chicken Pot Pies
Okay, filling done! Now for the adorable mini pie part. Unroll your refrigerated pie crusts. Grab your 3-inch round cutter (or the rim of a glass if you don’t have a cutter – totally works!). Cut out 12 circles from each crust, so you’ll have 24 circles in total. Don’t worry if the first few aren’t perfect; you can re-roll the scraps once to get a few more if needed.
Next, lightly press 12 of those circles into the bottoms of a 12-cup muffin tin. Make sure they fit snugly and create little cups. Now, spoon your delicious chicken mixture evenly into each crust-lined muffin cup. Don’t overfill them, or they might bubble over in the oven. Finally, place the remaining 12 pie crust circles on top of the filling. Gently crimp the edges of the top and bottom crusts together to seal them. A little fork crimp works great and looks cute! Don’t forget to cut a small slit or two in the top of each pie; this lets the steam escape and keeps your pies from puffing up too much.
Baking and Cooling Your Perfect Easy Mini Chicken Pot Pies
Your oven should be nice and hot now! Carefully place your muffin tin filled with those adorable mini pot pies into the preheated oven. Bake them for 18-20 minutes, or until the tops are beautifully golden brown and the filling is bubbly. Every oven is a little different, so keep an eye on them around the 18-minute mark.
Once they’re golden and gorgeous, pull them out of the oven. This is the hardest part: let them cool for just a few minutes in the muffin tin before trying to remove them. This little bit of cooling time helps the crust set up and makes them much easier to pop out without breaking. Use a small offset spatula or a butter knife to gently loosen the edges, and then carefully lift them out. Serve them warm and watch them disappear!
Pro Tips for Perfect Easy Mini Chicken Pot Pies
Okay, you’ve got the basic steps down, but I’ve got a few extra tricks up my sleeve to make your easy mini chicken pot pies truly shine! These are the little things that take them from “good” to “OMG, you HAVE to try these!”
First up, if you’re ever in a pinch or just want to add another layer of flavor, don’t be afraid to jazz up your filling! A tiny pinch of dried thyme or a dash of onion powder can really deepen the savory notes. Also, while the mixed veggies are super convenient, feel free to swap them out for whatever you have on hand. Leftover cooked green beans, diced potatoes, or even some finely chopped mushrooms would be delicious. Just make sure any fresh veggies are cooked until tender before adding them to the sauce.
And here’s a personal favorite: if you have a little extra time, brush the tops of your pies with an egg wash (just one egg yolk whisked with a tablespoon of water) before baking. It gives them an even more beautiful, glossy golden finish and an extra crispy crust. Trust me, it’s a game-changer for presentation!
Common Questions About Easy Mini Chicken Pot Pies
I know when you find a recipe this good, you’ll probably have a few questions about how to make it work best for *your* life. So, I’ve rounded up some of the most common questions I get about these easy mini chicken pot pies. Hopefully, these answers will help you bake with even more confidence and joy!
Can I Make These Easy Mini Chicken Pot Pies Ahead of Time?
Absolutely, you totally can! These are fantastic for meal prep. You can assemble them completely, right up to the baking step, and then cover them tightly with plastic wrap and pop them in the fridge for up to 24 hours. When you’re ready to bake, just take them out while your oven preheats, and then bake as directed. Easy peasy!
What Are Some Variations for These Easy Mini Chicken Pot Pies?
Oh, the possibilities are endless! You could add a little shredded cheddar cheese to the filling for an extra creamy, cheesy kick. A pinch of dried thyme or rosemary would also be lovely. For a vegetarian version, swap the chicken for cooked, diced potatoes and mushrooms, and use vegetable broth instead of chicken broth. Get creative!
How Do I Store and Reheat Leftover Easy Mini Chicken Pot Pies?
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3-4 days. To reheat, just pop them back in the oven at 350°F (175°C) for about 10-15 minutes, or until they’re warmed through and the crust is crispy again. A quick zap in the microwave works too, but the crust won’t be as crisp.
Estimated Nutritional Information for Easy Mini Chicken Pot Pies
Okay, for those of you who like to keep an eye on the numbers, I’ve got some estimated nutritional information for these easy mini chicken pot pies. Remember, these are just estimates, and the exact values can vary a bit depending on the specific brands of ingredients you use (like your pie crust or chicken broth). But this should give you a good idea of what you’re getting!
- Serving Size: 1 mini pot pie
- Calories: 250
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Sugar: 2g
- Fiber: 1g
- Protein: 10g
- Sodium: 300mg
- Cholesterol: 25mg
Share Your Easy Mini Chicken Pot Pies Experience
Well, there you have it, friends! My absolute favorite recipe for easy mini chicken pot pies. I truly hope you love making and eating these little comfort bombs as much as I do. When you whip up a batch, please, please, please come back and let me know how it went in the comments below! Did you add any fun variations? Did your family gobble them up? I just love hearing from you! And if you post them on social media, be sure to tag me – I’d love to see your creations!
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Easy Mini Chicken Pot Pies: Your 1-Night Fix for Pure Joy
- Total Time: 35 minutes
- Yield: 12 mini pot pies 1x
- Diet: Halal
Description
These easy mini chicken pot pies are perfect for a quick and satisfying meal. Made with store-bought pie crusts and a simple chicken and vegetable filling, they are ready in no time.
Ingredients
- 1 tablespoon olive oil
- 1 cup cooked chicken, shredded or diced
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup chicken broth
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a medium skillet over medium heat. Add chicken, mixed vegetables, chicken broth, milk, flour, salt, and pepper. Cook, stirring constantly, until mixture thickens, about 3-5 minutes.
- Unroll pie crusts. Using a 3-inch round cutter, cut out 12 circles from each crust for a total of 24 circles.
- Press 12 of the circles into the bottoms of a 12-cup muffin tin.
- Spoon chicken mixture evenly into each crust-lined muffin cup.
- Top with the remaining 12 pie crust circles. Crimp edges to seal. Cut small slits in the top of each pie for steam to escape.
- Bake for 18-20 minutes, or until golden brown.
- Let cool for a few minutes before removing from the muffin tin.
Notes
- You can use leftover rotisserie chicken for this recipe.
- If you don’t have a round cutter, use the rim of a glass.
- These mini pot pies are great for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
Keywords: chicken pot pie, mini pot pie, easy chicken recipe, comfort food, quick dinner