Ingredients:
14 ounces Cream of Chicken Soup
¼ cup Chicken Stock
3 packages Crescent Rolls(you will have to seal the seams)
9 ounces frozen mixed vegetables, thawed
1 cup chicken, shredded
PREPARATION:
Preheat the oven to 400* Spray muffin tins with a non stick spray Lay the crescent roll dough out flat,
pinch seams together Using a biscuit cutter,
cut out 12 rounds from the dough Press the dough into the muffin tins,
including up the sides In a large bowl, mix together the soup, thawed vegetables and the shredded chicken Spoon the filling into each muffin cup,
do not overfill Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups Place in the oven and bake for about 18 minutes,
until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and bake Let cool and use a knife to loosen from the muffin tins.
Mini chicken pot pies are versatile and can be customized in many ways. Here are some variations and tips to enhance your mini pot pies:
Variations:
Vegetable Mix: Add different vegetables like peas, corn, mushrooms, or bell peppers to the filling for variety.
Spice It Up: Incorporate spices like paprika, cayenne pepper, or curry powder to give the filling a unique flavor.
Cheese: Mix in shredded cheese (such as cheddar, mozzarella, or Parmesan) for a creamy, cheesy filling.
Herbs: Experiment with fresh herbs like thyme, rosemary, or parsley for added flavor.
Different Proteins: Substitute chicken with turkey, beef, or even tofu for a different twist.
Crust Variations: Use different types of crusts such as puff pastry, biscuit dough, or phyllo dough for a different texture.
Sauces: Replace the standard creamy sauce with a lighter sauce or a tomato-based sauce for a different taste.
Tips:
Uniform Sizes: Ensure all your pie crusts and fillings are uniform in size for even baking.
Pre-Bake Crusts: Pre-bake the crusts for a few minutes before adding the filling to avoid soggy bottoms.
Cool Filling: Allow the filling to cool slightly before adding it to the crusts. This helps prevent the crust from becoming too soft.
Seal Edges: Use a fork to press down and seal the edges of the crust to prevent filling from leaking out.
Ventilation: Cut small slits or use a pie crust cutter to create vents in the top crust to allow steam to escape.
Egg Wash: Brush the top crusts with an egg wash (egg mixed with a little water) for a golden, crispy finish.
Portion Control: Use a mini muffin tin for small individual pies or a regular muffin tin for slightly larger ones.
These tips and variations can help you customize your mini chicken pot pies to suit different tastes and dietary preferences.
Storing mini chicken pot pies properly will ensure they remain fresh and tasty. Here are some tips for both short-term and long-term storage:
Short-Term Storage:
Cool Completely:
Allow the mini pot pies to cool to room temperature before storing to prevent condensation and sogginess.
Refrigeration:
Place the cooled pot pies in an airtight container or cover them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Long-Term Storage:
Freeze for Later: To freeze, ensure the pot pies are completely cooled.
Wrap each pie individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or airtight container.
They can be stored in the freezer for up to 2-3 months.
Label and Date: Always label and date the container or bag so you can keep track of how long they’ve been stored.
Reheating:
Refrigerated Pies: Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
You can also use a microwave, though the crust may not be as crispy.
Frozen Pies: For best results, bake from frozen.
Preheat your oven to 375°F (190°C) and bake for about 25-30 minutes, or until the filling is hot and the crust is golden.
You can also thaw them in the refrigerator overnight before reheating if you prefer.
By following these steps, you can keep your mini chicken pot pies delicious and ready to enjoy at any time.
The nutritional information for mini chicken pot pies can vary significantly based on the recipe, ingredients, and portion sizes. Here’s a general estimate for a typical mini chicken pot pie, assuming it’s made with standard ingredients like chicken, vegetables, pie crust, and a creamy filling:
Estimated Nutritional Information per Mini Chicken Pot Pie (Approx. 3-inch diameter):
Calories: 250-350 kcal
Protein: 10-15 g
Total Fat: 15-25 g
Saturated Fat: 5-10 g
Cholesterol: 50-70 mg
Carbohydrates: 20-30 g
Dietary Fiber: 1-3 g
Sugars: 2-5 g
Sodium: 400-600 mg
Factors Affecting Nutrition:
Crust Type:
Using a butter-based crust will increase fat and calorie content compared to a lower-fat crust or phyllo dough.
Filling Ingredients:
Adding more vegetables or leaner cuts of chicken can decrease calorie and fat content, while adding cheese or additional creamy elements will increase them.
Portion Size: Larger mini pies or those with thicker crusts will have higher calorie and fat content.
For precise nutritional information,
it’s best to calculate based on your specific recipe and ingredients using a nutrition calculator or refer to the nutritional labels of pre-made components.