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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (carrots, peas, corn) - ½ cup onion, finely chopped These main ingredients form the heart of your mini chicken pot pies. The cooked chicken adds protein, while the mixed vegetables provide color and texture. The onion gives a nice base flavor that makes everything taste better. - 2 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream Seasonings and liquids bring life to the filling. Garlic adds a rich taste that enhances the dish. Chicken broth keeps the filling moist, while heavy cream creates a creamy, delicious texture. - ¼ cup all-purpose flour - 1 package refrigerated pie crusts (or homemade if preferred) - 1 egg, beaten (for egg wash) The pie crust holds everything together. You can use store-bought or make your own. An egg wash gives the crust a beautiful golden color. Consider using a little flour to avoid sticking when rolling out your crust. For the full recipe, check out the detailed instructions. - Preheat the oven to 400°F (200°C). - In a large skillet, add a splash of oil. - Add the finely chopped onion and minced garlic. - Sauté for 3-4 minutes until the onion looks translucent. - Stir in 2 cups of shredded chicken and 1 cup of frozen mixed vegetables. - Cook for 2-3 minutes, stirring often until heated through. - Sprinkle in ¼ cup of all-purpose flour. - Stir well to coat and cook for 1 minute to remove raw flour taste. - Gradually pour in 2 cups of chicken broth and then add 1 cup of heavy cream. - Stir continuously until the mixture thickens and bubbles, about 3-5 minutes. - Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper to taste. - Roll out the refrigerated pie crusts on a floured surface. - Cut circles that fit into a muffin tin to form mini pie shells. - Carefully spoon the chicken filling into each mini pie shell, filling generously. - Use leftover crust to cut small shapes for decoration on top. - Brush the tops with a beaten egg for a golden finish. - Bake in the oven for 20-25 minutes until golden brown and bubbly. - Let cool for a few minutes before serving. For a complete list of ingredients and detailed steps, check the Full Recipe. - Use rotisserie chicken for quicker preparation. This saves you time and adds great flavor. - Ensure the filling is not too hot when filling pie crusts. Hot filling can make the crust soggy. - Check for even browning by rotating the muffin tin halfway through baking. This helps all pies brown nicely. - Use a whisk to combine liquid ingredients smoothly. This avoids lumps and creates a creamy filling. - Serve on a rustic wooden board for a homey look. It adds charm to your meal. - Garnish with fresh thyme sprigs for color and aroma. This makes your dish look and smell amazing. For a full recipe, you can refer to the Mini Chicken Pot Pies Delight section. {{image_4}} You can make a tasty vegetarian version of mini chicken pot pies. Simply swap the chicken for mushrooms or lentils. Both options add great texture and flavor. For the broth, use vegetable broth instead of chicken broth. This keeps the dish rich without any meat. Want a little kick? Add diced jalapeños or a dash of hot sauce to your filling. This gives your pot pies a fun heat. You can also try different herbs like tarragon or basil. These herbs can change the flavor and make your dish unique. Don’t feel limited by the crust! For a flakier texture, use puff pastry instead of regular pie crusts. If you need a gluten-free option, look for gluten-free pie crusts. They work well and still taste great. You can explore these variations when you make your mini chicken pot pies. Get creative and find what you love! For the full recipe, check out the Mini Chicken Pot Pies Delight section. Store your mini chicken pot pies in an airtight container in the refrigerator. This keeps them fresh and tasty. They are best eaten within 3-4 days of preparation. If you wait too long, they may lose their flavor and texture. Freezing is a smart way to save your mini pot pies for later. First, freeze the baked mini pot pies in a single layer. This prevents them from sticking together. When you are ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven for the best results. This makes them crispy again and warms the filling nicely. For the complete recipe, check out the Full Recipe section. Yes, prepare the filling a day in advance and refrigerate. This saves time on busy days. Just heat it up before filling the crusts. It keeps the flavors strong and fresh. Look for a golden brown color and bubbling filling. This shows they cooked through. The crust should feel crisp and flake easily. Trust your senses; the smell will also guide you. Pair with a simple salad or steamed vegetables for a complete meal. A light green salad adds crunch and freshness. Steamed broccoli or carrots bring color and nutrition. Both sides complement the pies well. Use whole wheat pie crust and add extra vegetables to the filling. Spinach, zucchini, or bell peppers can boost nutrition. This keeps the dish tasty and reduces calories. You can enjoy your favorite dish with a healthy twist. For the full recipe, check out the Mini Chicken Pot Pies Delight. Mini chicken pot pies are easy to make and full of flavor. You learned about the main ingredients, cooking steps, and tips to make them perfect. Remember to experiment with different fillings or crusts to suit your taste. These pies are great for meal prep and fun to serve. Enjoy making them for family or friends. You’ll impress everyone with your cooking skills! Happy baking!

Mini Chicken Pot Pies

Whip up a delightful batch of Mini Chicken Pot Pies that are perfect for family dinners or cozy gatherings. This easy recipe combines tender chicken, vibrant vegetables, and a creamy sauce, all nestled in flaky crusts. With just a few simple steps, you'll create bite-sized comfort food that's sure to impress. Click to explore the full recipe and make your kitchen the heart of your home with these scrumptious mini treats!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (carrots, peas, corn)

½ cup onion, finely chopped

2 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

¼ cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 package refrigerated pie crusts (or homemade if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Sauté Aromatics: In a large skillet set over medium heat, add a splash of oil. Once hot, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.

      Combine Chicken and Veggies: Stir in the shredded chicken and frozen mixed vegetables into the skillet. Continue cooking, stirring occasionally, until the mixture is heated through, about 2-3 minutes.

        Incorporate Flour: Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir well to coat and cook for an additional minute to eliminate any raw flour taste.

          Add Liquids: Gradually pour in the chicken broth followed by the heavy cream, stirring continuously to combine. Cook until the mixture thickens and begins to bubble, about 3-5 minutes.

            Season the Filling: Add the dried thyme, dried rosemary, salt, and pepper to the filling. Stir well, then remove the skillet from heat and let the mixture cool for a few minutes.

              Prepare Pie Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter, cut out circles that will fit into the cups of a muffin tin, forming mini pie shells.

                Fill Mini Pies: Carefully spoon the chicken filling into each mini pie shell, filling them generously but not overflowing.

                  Decorate with Crust: Use any leftover pie crust to cut out small decorative shapes (like leaves or circles). Place these on top of each filled mini pot pie for added flair.

                    Egg Wash: Brush the tops of each mini pot pie with the beaten egg to achieve a lovely golden color upon baking.

                      Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the mini pot pies are golden brown and bubbly.

                        Cool and Serve: Once baked, remove the muffin tin from the oven and allow the mini pot pies to cool for a few minutes before serving.

                          Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini pot pies

                            - Presentation Tips: Serve the mini pot pies on a rustic wooden board. Garnish them with fresh thyme sprigs for a beautiful pop of color and an inviting aroma that enhances the dish.