Mini Chicken Pot Pies


These mini chicken pot pies couldn’t be easier or more delicious! Made in a muffin tin using pre-made pie dough and stuffed with the easiest filling containing veggies, spices, rotisserie chicken, and my secret ingredient: lemon juice!

mini chicken pot pies stacked

Ingredients

We’re taking a few short-cuts like using pre-cooked chicken and store-bought pie dough to make this chicken pot pie super quick and easy, but I promise it isn’t any less delicious!

  • Butter adds richness and flavor while cooking the vegetables. It’s also added later to make a roux, which helps thicken the sauce.
  • Veggies: onion, celery, and carrots also known as a mirepoix make the base of the chicken pot pie.
  • Spices: garlic powder, dried basil, paprika, salt, and pepper. Cooking these spices with the veggies give them amazing flavor.
  • Flour when combined with melted butter creates a roux, which helps to thicken the cooking liquids below to make a sauce.
  • Chicken broth and milk. Chicken broth adds flavor while milk adds creaminess.
  • Peas are traditional to chicken pot pie and add a lovely pop of color! Feel free to omit if peas aren’t your thing.
  • Cooked chicken. You can’t have chicken pot pie without it!
  • Lemon juice is my secret ingredient! It just adds a little somethin’ somethin’ and brightness to the overall creamy dish!
  • Refrigerated pie dough. Feel free to make your own, but I mean, why would you? 😉

How to make mini chicken pot pies

Traditional chicken pot pie is made in a pie dish, then sliced and served. Personally? That’s WAY too messy for me and the slices end up in more of a glop than an actual slice. Instead, we’re using a muffin tin, which means that everything is already individually portioned out for you!

  1. Melt butter in a pan over medium heat.
  2. Add in veggies and spices, then cook until veggies are tender.
  3. Add more butter, allow to melt, then slowly sprinkle on flour, and cook for 30 seconds.
  4. Slowly whisk in chicken broth and milk, then stir in peas and chicken.
  5. Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
  6. Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts. Repeat with remaining dough.
  7. Gently press one round into one muffin slot, then repeat with remaining 11 slots (see video for visual).
  8. Fill each pie crust with cooked filling.
  9. Bake in preheated oven until pie crust is golden and cooked.
  10. Serve and enjoy!

holding mini chicken pot pies

Tips & tricks

Here are some of my favorite tips to keep these mini chicken pot pies super simple!

  • Use rotisserie chicken. Not only does it save a step, it adds SO much flavor. If you don’t have rotisserie chicken, feel free to use any leftover chicken you have on hand.
  • Use a combination of broth and skim milk. This helps keep the calories down, but adds plenty of flavor and creaminess!
  • Prep the filling in advance if you like. The filling is good for a few days in a sealed container in the fridge. Then all you’ll need to do is assemble the pot pie cups, bake, and and serve!

What do i do with the leftover pie crust?

Because we’re cutting mini circles into the pie crust, you’ll end up with leftover scraps. I like to reduce waste as much as possible, so I like making leftover pie dough into pie crust cookies for a sweet option or bake them and use as a topping for my turkey pot pie soup. Just keep the dough in a sealed gallon sized in the fridge until you’re ready to use the scraps.

Pro tip: keep the box for the cooking instructions!

What if i don’t have pie crust?

No pie crust? No problem! Check out these other recipes below:

How do i store pot pie?

Fridge: Store cooked and cooled pot pies in sealed tupperware in the fridge for up to 3 days. To reheat: place in the microwave until warm, about 30-60 seconds. Note: the crust does get a little softer if you microwave. If you’d like to avoid a softer crust you may reheat in the oven.

Freezer: Store cooked and cooled pie pies in a sealed tupperware in the freezer for up to 2 months. To reheat: place frozen pot pies in the oven on a silicone mat lined baking sheet and heat until warm.

What do i serve with mini chicken pot pies?

These chicken pot pies are definitely a full meal, you’ve got a carb, a protein, veggies, and dairy, but if you’d like to serve something on the side, here’s what I’d suggest:

What would you serve with it?

mini chicken pot pies with lemon

– Jennifer

mini chicken pot pies horizontal

Print

Mini Chicken Pot Pies

These mini chicken pot pies couldn’t be easier or more delicious! Made in a muffin tin using pre-made pie dough and stuffed with the easiest filling containing veggies, spices, rotisserie chicken, and my secret ingredient: lemon juice!
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 mini pot pies
Calories 259kcal
Author Jennifer Debth

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 small yellow onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 teaspoon salt more or less to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1 1/2 cups cooked chicken I used rotisserie chicken
  • lemon juice to taste
  • 2 (14.1 oz) packages refrigerated pie dough thawed according to package directions (you’ll need 3 (9 inch) pie crusts)*

Instructions

  • Melt 2 tablespoons butter in a large non stick pan over medium heat.
  • Once melted, stir in onion, celery, and carrots, and spices. Cook until veggies are tender, stirring regularly, about 10 minutes.
  • Add in 1/4 cup additional butter and allow to melt, scrapping up any brown bits from the pan, if necessary.
  • Once melted, slowly sprinkle on flour, then cook for 30 seconds, stirring the whole time.
  • Reduce heat to low.
  • Slowly whisk in chicken broth and milk.
  • Stir in peas and chicken. The mixture should thicken up immediately. If not, let simmer until thickened.
  • At this point, I like adding in a squeeze of lemon juice. Taste and re-season, if necessary. Set aside.
  • Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
  • Roll out one of the pie crusts on a clean surface.
  • Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts.
  • Repeat with remaining 2 crusts, you should end up with 12 total rounds.
  • Gently press one round into one muffin slot, then repeat with remaining 11 slots.*
  • Fill each pie crust with 2 medium cookie scoops of mixture.
  • Bake in preheated oven for 15-25 minutes, or until pie crust is golden and cooked.
  • Remove from oven and let sit for a few minutes to firm up.
  • Serve and enjoy!

Video

Nutrition

Serving: 1mini pot pie | Calories: 259kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 427mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1016IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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