These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! And you can make them from start to finish in about 30 minutes.
Serve them with a little side salad and it makes a quick and simple weeknight dinner!
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
How To Make Mini Chicken Pot Pies
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 a delicious, comforting dish that can easily be customized.
Here are some creative variations and useful tips to help you make the perfect mini chicken pot pies:
Variations
Filling Variations:
Different Proteins:
Use turkey, ham, or even ground beef as a substitute for chicken.
For a vegetarian option, replace the chicken with tofu, tempeh, or a mix of hearty vegetables like mushrooms and lentils.
Add More Veggies:
Incorporate veggies like mushrooms, leeks, zucchini, spinach, or even butternut squash to add more texture and flavor.
For a touch of sweetness, add a handful of corn or sweet potatoes.
Cheesy Upgrade:
Add a layer of shredded cheddar, Gruyère, or mozzarella to the filling for a richer, cheesy experience.
Crust Variations:
Puff Pastry: For a flakier and buttery crust, use store-bought or homemade puff pastry instead of pie dough or biscuit dough.
Phyllo Dough: For a lighter, crispier top, layer several sheets of phyllo dough brushed with butter.
Biscuits or Crescent Rolls: You can also top your mini pot pies with refrigerated biscuit dough or crescent roll dough for a quick and fluffy alternative to traditional crusts.
Sauce and Flavor Boosters:
Creamy Sauce Options:
If you want a richer filling, use heavy cream or a combination of cream cheese and milk.
For a healthier twist, substitute with Greek yogurt or coconut milk.
Herbs and Seasoning:
Boost flavor with herbs like thyme, rosemary, or sage. You can also add a pinch of curry powder or paprika for a spiced twist.
Wine or Sherry: Add a splash of white wine or sherry to the sauce for an extra layer of complexity.
Mini Pot Pie Alternatives:
Muffin Tin Pot Pies: For a fun and easy twist, use a muffin tin to make bite-sized pot pies that are perfect for serving at parties or for kids.
Pot Pie Hand Pies: Make hand pies using pie dough or puff pastry, folding them over like turnovers, for a portable option.
Toppings:
Crispy Toppings: Add a crunchy topping by sprinkling panko breadcrumbs, Parmesan, or shredded cheese over the top before baking.
Seeds and Nuts: For extra texture, sprinkle the crust with sesame seeds or poppy seeds before baking.
Tips for Making the Best Mini Chicken Pot Pies
Pre-Cook the Filling:
Sauté the chicken and vegetables before adding them to the crust. This ensures they are fully cooked and the flavors are well-developed before baking.
Use pre-cooked chicken (like rotisserie chicken) to save time and make the process quicker.
Prevent Soggy Bottoms:
If using a bottom crust, pre-bake it for a few minutes before adding the filling to prevent it from getting soggy.
You can also brush the bottom crust with an egg wash to create a barrier between the filling and the dough.
Thickening the Sauce:
Ensure the filling is not too runny by thickening the sauce with flour, cornstarch, or a roux. The filling should be thick and creamy, not watery.
Let the filling cool slightly before adding it to the dough, which helps keep the dough crisp and firm.
Choosing the Right Dough:
Store-bought pie dough or puff pastry is convenient, but for a homemade touch, you can make your own buttery pie crust.
If using biscuit dough, avoid overfilling the pies, as the dough will rise and could spill over.
Cut Vents in the Dough:
Cut small slits or vents in the top crust to allow steam to escape while baking. This prevents the pies from becoming too soggy inside.
Make-Ahead Option:
You can assemble the mini pot pies in advance and freeze them before baking. Bake them directly from frozen, adding a few extra minutes to the baking time.
Alternatively, store the filling in the fridge for up to 2 days and fill the dough just before baking.
Baking Tips:
Bake at 375-400°F (190-200°C) until the crust is golden brown and the filling is bubbly. This typically takes around 20-25 minutes for mini pies.
Keep an eye on the edges of the crust—if they start to brown too quickly, cover them with foil to prevent burning.
By experimenting with these variations and tips, you can create personalized mini chicken pot pies that cater to different tastes and occasions, from weeknight dinners to party appetizers.