Mini Chicken Pot Pies Recipe
Mini Chicken Pot Pies are a perfect combination of comfort food and convenience. With a crispy crescent roll crust and a savory filling of tender chicken, vegetables, and a creamy sauce, these mini pot pies are sure to please everyone at the dinner table. Whether you’re making them for a weeknight meal or serving them at a casual gathering, they are easy to prepare, full of flavor, and incredibly satisfying.
In this article, we’ll walk you through the step-by-step process of making these delightful mini chicken pot pies, including tips for customization and serving suggestions. Plus, we’ve included a section with frequently asked questions to help you master this recipe!
Ingredients for Mini Chicken Pot Pies
To make these delicious mini chicken pot pies, you will need the following ingredients:
- 1 tablespoon butter
- ½ small yellow onion, finely chopped
- 1 rib celery, sliced thinly
- 1 medium carrot, finely chopped
- 1 small Yukon gold potato, peeled and finely diced
- 2 cups low-sodium chicken broth
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground thyme
- 1 cup cooked chicken or turkey, finely diced
- ⅔ cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons cold water or cool chicken broth
- Salt and freshly ground black pepper to taste
- Nonstick cooking spray
- 2 (8-count) tubes refrigerated Pillsbury crescent rolls
These ingredients come together to create the hearty filling and the perfect flaky crust. Now let’s move on to the preparation!
Step-by-Step Directions for Making Mini Chicken Pot Pies
1. Preheat the Oven and Prepare the Muffin Tin
Before you begin, preheat your oven to 375°F (190°C). While the oven is heating up, prepare a standard muffin tin by spraying it with nonstick cooking spray or greasing it lightly with shortening. This will ensure that the mini pot pies don’t stick to the tin during baking.
2. Sauté Vegetables and Cook the Filling
In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion, celery, and carrot. Sauté the vegetables for about 5 minutes or until they become tender.
Once the vegetables are soft, add the diced Yukon gold potato, chicken broth, garlic powder, and ground thyme to the skillet. Bring the mixture to a boil and then reduce the heat to a simmer. Let the mixture cook for around 10 minutes, or until the potatoes and carrots are tender. The simmering process allows the flavors to meld together, creating a delicious base for the filling.
3. Add the Chicken and Peas
Next, stir in your cooked chicken or turkey along with the frozen peas. The chicken adds protein and heartiness to the filling, while the peas contribute a burst of color and sweetness.
4. Thicken the Filling
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water or chicken broth to create a slurry. Stir the slurry into the simmering filling mixture and continue to cook for a few more minutes until the filling thickens. This step helps create a creamy, rich texture for the pot pie filling.
Once the filling has thickened to your desired consistency, season with salt and freshly ground black pepper to taste. This is where you can adjust the seasoning to your preference.
5. Prepare the Crescent Roll Crust
While the filling is thickening, it’s time to prepare the crust. Unroll the two tubes of Pillsbury crescent rolls and separate the dough into rectangles. Use your fingers to press the seams together where the perforations are.
Once you have the rectangles, cut each one into two squares using a pizza cutter or a sharp knife. Press each square into the muffin tin, ensuring that it fits snugly in each muffin cup. Use a fork to poke small holes along the edges of the dough. This will allow steam to escape while baking, ensuring the crust doesn’t puff up too much.
6. Bake the Crescent Dough
Bake the crescent dough squares in the preheated oven for 7-8 minutes, or until they are lightly golden brown. This initial baking step helps the dough become firm enough to hold the filling later.
7. Fill the Mini Pies
Once the crescent dough has baked, remove the muffin tin from the oven. Use a tablespoon to gently press the center of each crescent dough cup, creating a space for the filling. Spoon the creamy chicken pot pie filling into each dough cup. Be generous with the filling—each mini pie should be heaping with deliciousness!
8. Final Bake
After adding the filling, return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the crescent dough is golden brown and the filling is bubbling. The final bake ensures that the crust becomes perfectly crisp and the filling is piping hot.
9. Cool Before Serving
Once baked, remove the mini chicken pot pies from the oven and allow them to cool for 10 minutes. This cooling period makes the pies easier to handle and allows the filling to set slightly, so it doesn’t spill out when you serve them.
Tips for Making the Best Mini Chicken Pot Pies
- Customizing the Vegetables: While the recipe calls for carrots, celery, and Yukon gold potatoes, feel free to add other vegetables like corn, green beans, or mushrooms. You can tailor the filling to your preferences or whatever vegetables you have on hand.
- Making it Healthier: For a healthier version, you can use reduced-fat crescent rolls or opt for a whole-wheat version. You can also use lean chicken breast or turkey for a leaner protein choice.
- Make-Ahead Tips: You can prepare the filling in advance and store it in the fridge for up to 2 days. When you’re ready to bake, simply assemble the pies and bake as directed.
Serving Suggestions
Mini Chicken Pot Pies make a delightful main course on their own, but they pair well with several side dishes. Here are a few ideas:
- Green Salad: A light green salad with a tangy vinaigrette offers a refreshing contrast to the creamy pot pies.
- Mashed Potatoes: For a truly comforting meal, serve the mini pot pies with a side of creamy mashed potatoes.
- Roasted Vegetables: Roasted Brussels sprouts, green beans, or carrots are a great way to add more veggies to the meal.
Nutritional Information
Each serving of Mini Chicken Pot Pies (1 mini pie) has approximately:
- Calories: 210 kcal
- Servings: 8 mini pies
- Total Prep Time: 15 minutes
- Total Cooking Time: 25 minutes
- Total Time: 40 minutes
FAQ (Frequently Asked Questions)
Can I use homemade pie crust instead of crescent rolls?
Yes, you can definitely use homemade pie crust if you prefer. Simply roll out the dough and cut it into squares to fit the muffin tin. Bake according to the recipe instructions, ensuring the crust is golden and crisp.
Can I freeze these mini chicken pot pies?
Absolutely! You can freeze the unbaked mini pot pies. Simply assemble them in the muffin tin, cover with plastic wrap, and freeze. When you’re ready to bake, you can cook them from frozen, adding a few extra minutes to the baking time.
What if I don’t have cornstarch?
If you don’t have cornstarch, you can substitute it with all-purpose flour. To thicken the filling, mix 2 tablespoons of flour with 2 tablespoons of cold water and stir it into the mixture as you would with cornstarch. The result will be slightly different, but it will still work!
Can I use a different protein?
Yes! If you don’t have chicken or turkey on hand, you can substitute with cooked ham, pork, or even vegetarian options like tofu or chickpeas. Just make sure the protein is cooked and diced into small pieces.
How do I store leftovers?
Leftover mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10 minutes, or until warmed through.
Mini Chicken Pot Pies are a fantastic meal that combines the best of comfort food with ease of preparation. With simple ingredients and an easy step-by-step process, you can whip up these mini pies in no time. Whether for a weeknight dinner or a party snack, they’re sure to be a hit. Enjoy your homemade mini chicken pot pies!