Mini Chicken Pot Pies

Cooking Guide: Delicious Well-Seasoned and Spicy Mini Chicken Pot Pies

Mini chicken pot pies are a delightful comfort food that can be enjoyed any time of the year. This recipe combines tender chicken, vibrant vegetables, and a flavorful, spicy seasoning blend, all encased in a flaky pastry. Perfect for meal prep or entertaining, these mini pot pies are sure to impress!

Ingredients

For the Filling:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste

For the Crust:

• 1 package (14 oz) refrigerated pie crusts (or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions

Step 1: Prepare the Filling

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent.
2. Add the diced chicken to the skillet and cook until browned on all sides.
3. Sprinkle flour over the chicken mixture and stir well to combine.
4. Gradually add chicken broth while stirring to avoid lumps. Bring to a simmer and cook for about 5 minutes until thickened.
5. Stir in heavy cream, mixed vegetables, thyme, paprika, cayenne pepper, salt, and pepper. Cook for an additional 2–3 minutes until everything is heated through. Remove from heat and let cool slightly.

Step 2: Assemble the Pot Pies

1. Preheat your oven to 400°F (200°C).
2. Roll out the pie crusts on a floured surface. Cut out circles large enough to fit your muffin tin or ramekins.
3. Place the pie crust circles into greased muffin tins or ramekins.
4. Spoon the chicken filling into each crust until just full.
5. Cover each pie with another circle of pie crust, sealing the edges by crimping with a fork.
6. Brush the tops with beaten egg for a golden finish.

Step 3: Bake

1. Bake in the preheated oven for 20–25 minutes or until the crust is golden brown.
2. Let them cool for a few minutes before serving.

Tips and Notes

• Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to two days before assembling and baking.
• Freezing: These mini pot pies freeze well! Assemble them without baking and freeze in an airtight container. Bake from frozen at 425°F (220°C) for about 30–35 minutes.
• Vegetarian Option: Substitute chicken with mushrooms or chickpeas and use vegetable broth instead of chicken broth.

Nutritional Information (per serving)

• Calories: Approximately 350 calories
• Protein: 20g
• Carbohydrates: 30g
• Fat: 15g

Cooking Time

Total time: Approximately 1 hour (including prep and cooking).

Conclusion

These mini chicken pot pies are not only delicious but also versatile enough to cater to various tastes. Whether you’re hosting a gathering or looking for an easy weeknight meal, this recipe is sure to satisfy your cravings.For more mouth-watering recipes like this one, be sure to purchase our eBook filled with delicious dishes! Additionally, don’t miss out on our upcoming cookbook “Deliciously Fit,” which focuses on weight loss and healthy meal options—pre-order now to elevate your cooking game!