Name: Mini Chicken Pot Pies: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini pot pies
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup chopped onion; 1 cup chopped carrots; 1 cup chopped celery; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 3 cups chicken broth; 1 cup frozen peas; 1 cup frozen corn; 1/2 cup heavy cream; 1 box (14.1 ounces) refrigerated pie crusts; 1 large egg, beaten

Mini Chicken Pot Pies: Prepare to be transported to a world of comforting, flaky goodness! Is there anything more satisfying than a warm, savory pie on a chilly evening? These aren't just any pies; they're perfectly portioned, individual servings of pure delight. Forget wrestling with a large pie dish and uneven slices – these mini versions are easy to make, fun to eat, and guaranteed to be a crowd-pleaser.

The concept of a pot pie, a savory filling baked in a pastry crust, has roots stretching back to ancient Greece. However, the modern chicken pot pie, as we know and love it, evolved in England and made its way to America with early settlers. It quickly became a staple of American comfort food, a symbol of home-cooked goodness and family gatherings.

What makes Mini Chicken Pot Pies so irresistible? It's the symphony of textures and flavors! The creamy, savory filling, packed with tender chicken and vegetables, contrasts beautifully with the flaky, buttery crust. They're also incredibly convenient. These individual pies are perfect for meal prepping, portion control, or simply enjoying a quick and satisfying lunch. Plus, who can resist the charm of a miniature version of a classic dish? Get ready to experience the ultimate comfort food in a bite-sized package!

Ingredients:

For the Chicken Filling:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
1 cup sliced mushrooms (cremini or white button)
1/4 cup all-purpose flour
3 cups chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
2 tablespoons chopped fresh parsley, for garnish
For the Crust:
1 box (14.1 oz) refrigerated pie crusts (2 crusts)
1 large egg, beaten (for egg wash)

Preparing the Chicken Filling:

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. We want them to be tender and fragrant, but not browned.
Cook the Chicken: Add the cubed chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This usually takes about 5-7 minutes, depending on the size of your chicken cubes. Make sure the internal temperature reaches 165°F (74°C).
Add Mushrooms and Flour: Stir in the sliced mushrooms and cook for another 3-5 minutes, until they soften and release their moisture. Then, sprinkle the all-purpose flour over the chicken and vegetables. Cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
Add Broth and Simmer: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low. Add the dried thyme, dried rosemary, salt, and pepper. Simmer for 10-15 minutes, or until the sauce has thickened slightly.
Stir in Cream and Vegetables: Stir in the heavy cream, frozen peas, and frozen corn. Cook for another 2-3 minutes, until the vegetables are heated through. Taste and adjust the seasoning as needed. I usually add a little more salt and pepper to my liking.
Cool the Filling: Remove the pot from the heat and let the filling cool slightly while you prepare the crust. This is important because you don't want the hot filling to melt the pie crust.

Assembling the Mini Pot Pies:

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray. This will prevent the pot pies from sticking.
Roll Out the Pie Crust: On a lightly floured surface, unroll one of the refrigerated pie crusts. Use a rolling pin to slightly flatten it out if needed.
Cut Out Circles: Use a 4-inch round cookie cutter or a sharp knife to cut out circles from the pie crust. You should be able to get about 6 circles from each crust.
Line the Muffin Tin: Gently press each circle of pie crust into the muffin tin cups, making sure the crust comes up the sides.
Fill the Crusts: Spoon the cooled chicken filling into each pie crust-lined muffin tin cup, filling them almost to the top.
Prepare the Top Crust: Unroll the second pie crust and repeat the process of cutting out circles.
Top the Pot Pies: Place a circle of pie crust on top of each filled muffin tin cup. Gently press the edges of the top crust to the bottom crust to seal. You can use a fork to crimp the edges for a decorative touch.
Cut Vents: Use a sharp knife to cut a small slit or X in the top of each pot pie. This will allow steam to escape while baking and prevent the crust from puffing up too much.
Apply Egg Wash: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of the pot pies with the egg wash. This will give them a golden-brown color and a nice shine.

Baking the Mini Pot Pies:

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. Keep an eye on them, as baking times may vary depending on your oven.
Cool Slightly: Remove the muffin tin from the oven and let the pot pies cool in the tin for a few minutes before carefully removing them. You can use a small knife or spatula to help loosen them.
Garnish and Serve: Garnish the mini chicken pot pies with chopped fresh parsley. Serve warm and enjoy! These are perfect for a cozy weeknight dinner or a fun appetizer for a party.

Tips and Variations:

Vegetarian Option: To make these vegetarian, substitute the chicken with 1.5 lbs of diced potatoes, sweet potatoes, or butternut squash. You can also add more mushrooms and other vegetables like green beans or broccoli.
Different Crust: If you prefer, you can use puff pastry instead of pie crust. Cut the puff pastry into squares and press them into the muffin tin cups.
Add Cheese: For a cheesy twist, sprinkle some shredded cheddar cheese or Gruyere cheese over the filling before topping with the crust.
Make Ahead: You can assemble the pot pies ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Freezing: These mini pot pies freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake them from frozen at 350°F (175°C) for 30-40 minutes, or until heated through.
Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Herb Variations: Feel free to experiment with different herbs. Sage, oregano, or marjoram would also be delicious in this recipe.
Thickening the Sauce: If you find that your sauce isn't thick enough, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the filling during the last few minutes of cooking.
Using Leftover Chicken: This recipe is a great way to use up leftover cooked chicken. Simply shred the chicken and add it to the filling.

Serving Suggestions:

Side Dishes:

These mini chicken pot pies are delicious on their own, but they also pair well with a variety of side dishes. Consider serving them with a simple green salad, roasted vegetables, or a side of mashed potatoes.

Drinks:

A glass of white wine, such as Chardonnay or Pinot Grigio, would complement the flavors of the pot pies nicely. You could also serve them with a cup of warm soup or a refreshing iced tea.

Conclusion:

And there you have it! These Mini Chicken Pot Pies are truly a must-try recipe, and I'm confident they'll become a family favorite in your home, just like they are in mine. The flaky, buttery crust combined with the creamy, savory filling is an irresistible combination that's both comforting and satisfying. They're the perfect size for individual servings, making them ideal for weeknight dinners, potlucks, or even a special occasion. What makes these little pies so special is their versatility. While I've shared my go-to recipe, feel free to get creative and adapt it to your own tastes. For a vegetarian option, simply swap out the chicken for extra vegetables like mushrooms, zucchini, or bell peppers. You could even add a can of drained and rinsed chickpeas for added protein and texture. If you're looking for a spicier kick, a pinch of red pepper flakes or a dash of hot sauce will do the trick. Serving suggestions are endless! These Mini Chicken Pot Pies are delicious on their own, but they also pair well with a simple side salad. A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the pies. Alternatively, you could serve them with steamed green beans or roasted asparagus for a more substantial meal. For a truly decadent experience, top each pie with a dollop of sour cream or a sprinkle of fresh parsley before serving. Don't be intimidated by the thought of making your own pot pies. This recipe is surprisingly easy to follow, and the results are well worth the effort. The satisfaction of creating something so delicious from scratch is truly rewarding. Plus, you'll know exactly what ingredients are going into your food, which is always a bonus. I encourage you to give these Mini Chicken Pot Pies a try. I promise you won't be disappointed. They're the perfect comfort food for a chilly evening, and they're sure to impress your family and friends. But don't just take my word for it! I'd love to hear about your experience making these pies. Did you make any variations? What did your family think? Share your photos and stories in the comments below. I'm always eager to learn from my readers and see how you've put your own spin on my recipes. So, grab your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Mini Chicken Pot Pies. I'm confident that this recipe will become a staple in your kitchen, and I can't wait to hear all about your culinary adventures! Happy baking!