Easy Mini Chicken Pot Pies Recipe

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Why You’ll Love This Mini Chicken Pot Pies Recipe

• Quick & Easy: Using pre-made pie crusts or biscuit dough saves time, making this recipe perfect for a busy weeknight dinner.
• Portion-Controlled: These mini pies are the perfect individual serving size, making them great for meal prep, potlucks, or lunchboxes.
• Comforting & Delicious: Packed with creamy chicken and veggies, these pies offer all the flavors of a classic chicken pot pie in a bite-sized form.
• Kid-Friendly: Easy to eat and fun to make, kids will love helping in the kitchen with this recipe.

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Key Ingredients for Easy Mini Chicken Pot Pies

1. Cooked Chicken

• Shredded or cubed cooked chicken serves as the filling base. You can use leftover chicken, rotisserie chicken, or even pre-cooked chicken from the store.

2. Mixed Vegetables

• Frozen mixed vegetables (peas, carrots, corn, and green beans) add color, texture, and flavor to the pot pie filling.

3. Cream of Chicken Soup

• A can of condensed cream of chicken soup makes the filling rich and creamy, saving you time on making a sauce from scratch.

4. Pie Crust or Biscuit Dough

• Use store-bought pie crust or biscuit dough for convenience. These doughs make the mini pot pies flaky and golden when baked.

5. Seasonings

• A little salt, pepper, garlic powder, and dried thyme add flavor and depth to the filling.

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How to Make Easy Mini Chicken Pot Pies

This recipe comes together in just a few easy steps:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

Step 2: Prepare the Filling

• In a large mixing bowl, combine 1 1/2 cups of cooked, shredded chicken, 1 cup of frozen mixed vegetables (thawed), 1 can (10.5 ounces) of condensed cream of chicken soup, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried thyme, and salt and pepper to taste. Stir until well combined.

Step 3: Assemble the Mini Pot Pies

• Roll out 1 package of pie crust or biscuit dough on a lightly floured surface. Cut out circles using a round cutter or the rim of a glass, large enough to fit into the muffin cups with a little overhang. Place each dough circle into the muffin tin, pressing it down to line the sides.
• Spoon the chicken and vegetable filling into each dough-lined muffin cup, filling them almost to the top.

Step 4: Top with Dough

• Cut additional dough circles to cover the tops of each mini pie. Press the edges of the top and bottom crusts together to seal. Cut a small slit in the center of each pie to allow steam to escape during baking.

Step 5: Bake the Pies

• Brush the tops of the pies with a little beaten egg or milk to help them brown nicely. Bake the mini pot pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Step 6: Cool & Serve

• Let the pies cool in the muffin tin for 5-10 minutes before removing them. Serve warm and enjoy!

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Tips for Making the Best Mini Chicken Pot Pies

1. Use Leftover Chicken

• This recipe is perfect for using up leftover roasted or rotisserie chicken, saving you time and adding extra flavor.

2. Customize the Filling

• Feel free to add different vegetables or swap the cream of chicken soup for cream of mushroom or cream of celery for a different flavor.

3. Don’t Overfill the Pies

• Be careful not to overfill the muffin cups to avoid the filling spilling out while baking. Leave a little space for the filling to bubble up.

4. Make-Ahead Option

• These mini pot pies can be made ahead of time and reheated for a quick meal. Simply bake and store them in an airtight container in the fridge, then reheat in the oven or microwave when ready to serve.

5. Freeze for Later

• These mini pies freeze beautifully! Bake them first, let them cool completely, and then freeze. Reheat in the oven straight from the freezer for a convenient meal.

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Recipe Variations

1. Cheesy Mini Chicken Pot Pies

• Add 1/2 cup of shredded cheddar or mozzarella cheese to the filling for a creamy, cheesy twist.

2. Buffalo Chicken Pot Pies

• Mix 1/4 cup of buffalo sauce into the filling for a spicy version. Serve with ranch or blue cheese dressing for dipping.

3. Vegetarian Mini Pot Pies

• Replace the chicken with diced potatoes or mushrooms and use a can of cream of mushroom soup to make these mini pies vegetarian-friendly.

4. Turkey Mini Pot Pies

• Swap out the chicken for cooked turkey to make a perfect post-Thanksgiving recipe using leftover turkey.

5. Crescent Roll Chicken Pot Pies

• Use crescent roll dough instead of pie crust for a lighter, fluffier crust.

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FAQs: Easy Mini Chicken Pot Pies

1. Can I Use Pre-Cooked Chicken?

• Yes! Rotisserie chicken or leftover cooked chicken works perfectly in this recipe, saving you time and effort.

2. Can I Make These Mini Pot Pies in Advance?

• Absolutely! You can assemble the pies and refrigerate them until you’re ready to bake. Alternatively, bake them ahead and reheat before serving.

3. How Do I Store Leftover Mini Chicken Pot Pies?

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

4. Can I Freeze These Pot Pies?

• Yes! Freeze the fully baked mini pies, then reheat them in the oven at 350°F (175°C) until heated through when ready to serve.

5. What Can I Serve with Mini Chicken Pot Pies?

• These mini pot pies are great on their own, but you can serve them with a side salad, roasted vegetables, or mashed potatoes for a complete meal

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