Mini chicken pot pies are a delightful and convenient way to enjoy the comforting flavors of a traditional chicken pot pie in a smaller, individual serving. These mini pies are perfect for parties, gatherings, or as a fun twist on a classic dish for dinner.
To make mini chicken pot pies, you’ll need cooked chicken, mixed vegetables (such as peas, carrots, and corn), chicken broth, flour, butter, milk, and puff pastry.
Start by preheating your oven to 400°F (200°C) and greasing a muffin tin. Roll out the puff pastry and use a round cookie cutter or a glass to cut out circles slightly larger than the muffin tin cavities. Press the puff pastry circles into the muffin tin cavities, leaving some overhang.
In a saucepan, melt butter over medium heat and stir in flour to create a roux. Slowly whisk in chicken broth and milk until smooth and thickened. Add cooked chicken and mixed vegetables to the sauce and stir to combine. Season with salt, pepper, and any other desired seasonings.
Spoon the chicken mixture into the puff pastry-lined muffin tin cavities, then fold the overhanging pastry over the filling to create a rustic look. Brush the tops of the pies with beaten egg for a golden finish.
Bake the mini chicken pot pies in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and the filling is bubbling. Allow the pies to cool slightly before serving.
These mini chicken pot pies are a delicious and comforting treat that everyone will love. They’re perfect for a party or a cozy night in, and they’re sure to be a hit with kids and adults alike!
Ingredients:
8 pieces of biscuits
1 cup cooked chicken breast, diced (any good leftover chicken)
1 can (10 1/2 ounces) low-fat chicken soup
2/3 cup low-fat shredded cheddar cheese
1 1/2 c. thawed frozen vegetables (I used 1 c corn, peas and carrots and 1/2 cup broccoli)
teaspoon dried parsley flakes
teaspoon minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions:
1: Preheat the oven to 400 degrees and cook the chicken the way you want it, then cut it into small pieces.
2: Separate the biscuits and place each biscuit in a lightly oiled 12-hole muffin cup, pressing the dough to the sides to the edge of the cup.
3: In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.
4: Spoon the chicken mixture into the biscuit cups prepared with the spoon.
5: Bake for 12 to 15 minutes or until golden brown.
6: Take it out of the oven. Place the muffin pan on a wire rack and let it rest for 2-3 minutes.
Enjoy !