What are some of the best mini chicken pot pie recipes? With tender chicken, creamy sauce, and mixed vegetables encased in a flaky crust, these mini pot pies are perfect for weeknight dinners, parties, or meal prepping. How do you make a muffin-sized chicken pot pie?
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 lb cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup frozen mixed vegetables. 1 cup frozen mixed vegetables. (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup. 1 can (10.5 oz) cream of chicken soup.
- ½ cup milk
- Salt and pepper to taste
- 1 tube refrigerated biscuit dough. (8-count, or homemade if preferred)
- Chopped fresh parsley.For garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Make the FillingIn a medium bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper to taste, then stir until well mixed.
- How do you prepare Biscuits?: Separate the biscuit dough and flatten each biscuit slightly. Press each biscuit into the muffin cups, pressing the dough up the sides to form a “cup.”
- Fill the Cups: Spoon the chicken and vegetable filling evenly into each biscuit cup, filling to the top.
- Bake: Place muffin tin in the preheated oven and bake for 15–18 minutes, or until biscuits are golden brown and the filling is hot and bubbly.
- Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin. Garnish with fresh parsley if desired, and serve warm.
Notes
- Make It Lighter: Use reduced-fat cream of chicken soup and low-fat milk for a lighter version.
- Vegetable Variations: What: Swap the mixed vegetables for your favorite, like broccoli, mushrooms, or green beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Freezing: Mini pot pies freeze well! Let them cool completely, then freeze individually. Reheat directly from frozen in the oven at 350°F (175°C) until warmed through.
Mini Chicken Pot Pies are a comforting, versatile, and delicious option that brings the warmth of homemade pot pie in a quick, easy to serve form!
What are the most frequently asked questions on Quora
Can I make these Mini Chicken Pot Pies ahead of time?
Can you make these pot pies ahead of time? Can you bake muffins and store them in an airtight container in the refrigerator for up to 3 days? To reheat, bake at 350°F (175°C) until warmed through.
What are some good substitutions for chicken pot pie?
If you don’t have cream of chicken soup, you can substitute it with a can of cream of celery soup, adjusting the seasoning as needed. If you’re looking for a gluten-free option, use gluten-free biscuit dough or a homemade crust. For the vegetables, feel free to use fresh or frozen vegetables, such as broccoli, green beans, or mushrooms.
How do you know if your mini chicken pot pie is cooked?
The Mini Chicken Pot Pies are perfectly cooked when the biscuit crust is golden brown and the filling is bubbly. The internal temperature of the filling should reach 165°F (74°C). If you have a food thermometer, insert it into the center of one of the pot pies. The biscuits should be firm to the touch, and the filling should be hot throughout.
Can I double or scale up this Mini Chicken Pot Pie recipe?
If you double or scale up this recipe, you’ll likely need two muffin tins. Ensure your oven has enough space for both tins, and you may need to bake them in batches. Adjust the cooking time slightly, adding a few extra minutes, and checking for doneness as described above. Increase the ingredient quantities proportionally to your desired yield.
What are the nutritional benefits of mini chicken pot pie?
Mini Chicken Pot Pies are a good source of protein from chicken and fiber from vegetables. Chicken provides essential amino acids, while the mixed vegetables offer vitamins and minerals, such as Vitamin C and Vitamin A. The milk contributes calcium and vitamin D. This dish offers a balanced meal, providing energy, essential nutrients, and a comforting experience.
Mini Chicken Pot Pies
These Mini Chicken Pot Pies are comforting, delicious, and perfect for any meal. Quick to prepare and perfect for serving to guests or kids!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables thawed
- 1 cup chicken broth
- 1 can cream of chicken soup
- 1 package refrigerated biscuit dough
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the chicken, vegetables, chicken broth, and cream of chicken soup.
- Grease a muffin tin and place a biscuit dough round into each cup, pressing down to line the cup.
- Fill each biscuit-lined cup with the chicken mixture.
- Bake in preheated oven for 20-25 minutes or until golden brown.
Notes
Feel free to experiment with your favorite vegetables or add some spices for extra flavor.
