why make this recipe
Mini Chicken Pot Pies are a delightful twist on the traditional pot pie. They are easy to make and perfect for a cozy meal. These mini versions are not only adorable but also packed with delicious flavors. They can serve as a great comfort food, making them ideal for family gatherings or a rainy day.
how to make Mini Chicken Pot Pies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, diced
- 1/4 tsp salt
- 1/4 cup ice water
- 1 1/2 cups cooked chicken, diced
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/4 cup onion, chopped
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the flour and salt together. Add the cold butter and cut it into the flour until it looks like coarse crumbs. Gradually add ice water until the dough forms.
- Roll out the dough on a floured surface and cut it into circles to fit your mini pie dishes. Press the dough into the dishes and trim any excess.
- In another pot, combine the cooked chicken, carrots, peas, onion, chicken broth, heavy cream, salt, and pepper. Cook over medium heat until everything is warmed through. Fill each pie crust with the chicken mixture, then cover with another circle of dough. Seal the edges and cut small slits on top for steam to escape.
- Bake for 25-30 minutes until the tops are golden brown.
how to serve Mini Chicken Pot Pies
Serve the Mini Chicken Pot Pies warm out of the oven. They can be enjoyed directly from the dish, or you can plate them for a more formal presentation. Pair them with a simple side salad for a complete meal.
how to store Mini Chicken Pot Pies
To store leftover Mini Chicken Pot Pies, let them cool to room temperature. Then, place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them for longer storage. To reheat, bake them in the oven until warmed through.
tips to make Mini Chicken Pot Pies
- For a flakier crust, make sure your butter is very cold.
- Feel free to add other vegetables, like corn or mushrooms, for extra flavor and nutrition.
- You can use store-bought pie crust for a quicker option.
variation
If you want a twist on the classic recipe, try using turkey instead of chicken, or mix in herbs like thyme or rosemary for added flavor. You can also make a vegetarian version by substituting chicken with additional vegetables and vegetable broth.
FAQs
Can I make Mini Chicken Pot Pies ahead of time?
Yes, you can prepare them and refrigerate them before baking. Just add a few extra minutes to the baking time when you cook them from the fridge.
What can I serve with Mini Chicken Pot Pies?
They pair well with a green salad or steamed vegetables. You can also serve some crusty bread on the side.
What is the best way to reheat Mini Chicken Pot Pies?
The best way is to reheat them in the oven to keep the crust crispy. You can cover them with foil to avoid burning the top while they warm up.