Mini Chicken Pot Pie Recipe: A Bite-sized Comfort Food Delight

Indulge in the classic comfort food of chicken pot pie, now in a delightful mini version. This chicken pot pie recipe mini is a perfect appetizer, snack, or main course that will satisfy your cravings and leave you wanting more. With its creamy filling, tender chicken, and flaky crust, this mini pot pie is a true culinary delight.

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1/2 pound boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 2 cups chicken broth
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley

Instructions:

To Make the Crust:

1. In a medium bowl, whisk together the flour and salt.
2. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the ice water one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To Make the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken, onion, celery, and carrots and cook until the vegetables are softened about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the flour, salt, pepper, thyme, sage, and rosemary.
5. Gradually whisk in the chicken broth until the mixture thickens.
6. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in the peas and parsley.

To Assemble the Mini Pot Pies:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
3. Cut out 12 circles of dough using a 3-inch (7.5 cm) cookie cutter.
4. Place the dough circles in a mini muffin tin, pressing them down to form cups.
5. Fill each cup with the chicken filling.
6. Roll out the remaining dough to a 10-inch (25 cm) circle.
7. Cut out 12 circles of dough using a 2-inch (5 cm) cookie cutter.
8. Place the dough circles on top of the filled cups, pressing down to seal the edges.
9. Brush the tops of the mini pot pies with milk.
10. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let cool for a few minutes before serving.

Serving Suggestions:

• Serve the chicken pot pie mini as an appetizer, snack, or main course.
• Pair it with a simple green salad or roasted vegetables for a complete meal.
• For a fun and interactive experience, let your guests assemble their own mini pot pies.

Variations:

• Use different vegetables in the filling, such as corn, green beans, or mushrooms.
• Add a teaspoon of dried tarragon or oregano to the filling for extra flavor.
• Top the mini pot pies with grated Parmesan cheese before baking.
• For a vegetarian version, replace the chicken with tofu or tempeh.

Storage:

• Store leftover chicken pot pie mini in an airtight container in the refrigerator for up to 3 days.
• To freeze, place the mini pot pies in a single layer on a baking sheet and freeze for 1 hour.
• Transfer the frozen mini pot pies to a freezer bag and store for up to 3 months.
• To reheat, thaw the mini pot pies overnight in the refrigerator or at room temperature for several hours.
• Bake the mini pot pies in a preheated 350°F (175°C) oven until heated through, about 15-20 minutes.

Tips:

• For a flakier crust, use cold butter and ice water when making the dough.
• If the dough is too dry, add a little more ice water one tablespoon at a time until it comes together.
• If the dough is too wet, add a little more flour one tablespoon at a time until it is no longer sticky.
• To prevent the mini pot pies from sticking to the muffin tin, grease the cups lightly with cooking spray or butter.
• Use a sharp knife to cut the dough circles to ensure a clean edge.
• Brush the tops of the mini pot pies with milk before baking to give them a golden brown color.

Wrap-Up:

Elevate your culinary skills and impress your family and friends with this delightful chicken pot pie recipe mini. Its combination of creamy filling, tender chicken, and flaky crust will make it a favorite in your kitchen. Whether served as an appetizer, snack, or main course, this mini pot pie is sure to satisfy your cravings and leave you wanting more. So gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds.

Questions We Hear a Lot

1. Can I use store-bought pie crust for this recipe?

Yes, you can definitely use store-bought pie crust to save time. Just make sure to thaw it according to the package instructions before using it.

2. How do I know when the mini pot pies are done baking?

The mini pot pies are done baking when the crust is golden brown and the filling is bubbling. You can also insert a toothpick into the center of a mini pot pie. If it comes out clean, the mini pot pie is done.

3. How can I make the chicken pot pie mini vegetarian?

To make the chicken pot pie mini vegetarian, simply replace the chicken with tofu or tempeh. You can also add more vegetables to the filling, such as corn, green beans, or mushrooms.