The aroma of freshly baked Mini Chicken Pot Pies wafts through the house, instantly transporting you to cozy evenings huddled around the table with loved ones. Flaky, golden pastry cradles a comforting mix of tender chicken, vibrant veggies, and rich, creamy goodness – a hug in a pie, if you will.
These delightful bites are the perfect antidote for a long day, bringing a smile with each flaky, delicious mouthful. Whether it’s a chilly evening or a celebratory gathering, these Mini Chicken Pot Pies are bound to make an impression and satisfy your comfort food cravings.
Why You'll Love This Mini chicken pot pies
- This incredible Mini chicken pot pies transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Mini chicken pot pies
Here’s what you’ll need to make this delicious Mini chicken pot pies:
1 tablespoon oil – Any neutral oil will work; this helps to sauté your veggies to perfection.
3 tablespoons butter – Adds richness and a fabulous buttery flavor to the filling.
1 small clove garlic, crushed – A must for that aromatic base that elevates all the flavors.
½ red onion, finely chopped – Red onions bring a slight sweetness and color to the mix.
¼ cup plain flour – This thickens the sauce for that creamy, dreamy texture.
1 cup chicken stock – Use low-sodium stock to control the saltiness and enhance the chicken flavor.
¾ cup evaporated milk – This ingredient gives the filling a luxurious creaminess without overwhelming richness.
1 teaspoon mixed dried herbs – A sprinkle of herbs brings a lovely, subtle depth and aroma.
½ teaspoon salt – Adjust to your taste; it’s vital for enhancing all the other flavors.
½ cup finely grated Parmesan – This adds a noticeable savory kick to the filling and helps it bind.
1 ¼ cups frozen mixed vegetables – Convenient and colorful, these contribute texture and flavor.
1 ½ cups cooked chicken, small dice – Shredded rotisserie chicken works beautifully here for speed.
Pepper to taste – A dash adds just the right amount of spice to the filling.
5 sheets pre-rolled shortcrust pastry – An easy shortcut that keeps preparation simple yet delicious.
1 egg, beaten – This will give your pastry a beautiful golden finish; consider it an edible crown.
2 teaspoons nigella seeds or black sesame seeds, optional – These add a delightful crunch and a pop of visual interest.
How to Make Mini chicken pot pies
Follow these simple steps to prepare this delicious Mini chicken pot pies:
Step 1: Sauté the Veggies
In a large saucepan, heat the oil and butter over medium heat until melted. Add the crushed garlic and finely chopped onion, sautéing for about 2 minutes until they soften and fill your kitchen with a heavenly aroma.
Step 2: Make the Roux
Sprinkle in the flour, stirring constantly to cook it for a minute or two. This helps to eliminate the raw flour taste and creates the base for your creamy filling.
Step 3: Create the Sauce
Very slowly drizzle the evaporated milk into the pan while stirring continuously until fully incorporated. Next, add the chicken stock and stir to combine thoroughly until a creamy sauce is formed.
Step 4: Add Flavors
Incorporate the mixed dried herbs and salt into the mixture. Cook for another minute to infuse all those flavors, then stir in the grated Parmesan until it melts and combines beautifully with the sauce.
Step 5: Mix in Chicken and Veggies
Add the frozen mixed vegetables and diced cooked chicken into the saucepan, and mix thoroughly. Season with pepper to taste, then allow the mixture to cool in the fridge for at least 30 minutes.
Step 6: Prep the Pastry
Preheat your oven to 180C (160C fan) / 350F. Using circular cookie cutters, cut 8 disks of 5cm and 8 disks of 6cm from each sheet of pastry. Lightly spray oil in each hole of a 12-hole patty tin, pressing the larger rounds of pastry into the base of each hole.
Fill each pastry shell with about 1 ½ tablespoons of the creamy chicken mixture until just above the edge. Cover each pie with the smaller disks of pastry and brush the tops with beaten egg. If you’re feeling extra fancy, cut a small hole in the top of each pie and sprinkle with nigella seeds before baking.
Transfer any uncooked pies to the freezer for a later date, or pop them in the oven right away. Bake for around 25 minutes, or until the tops turn a delightful golden brown.
Serve your Mini Chicken Pot Pies warm with a sprinkle of fresh herbs on top and watch your family’s faces light up with joy. These beauties are just perfect for a weeknight dinner or for impressing guests at your next gathering. Enjoy every bite!
This showstopping Mini chicken pot pies delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Mini chicken pot pies Cooking Process
Start by sautéing the onion and garlic until fragrant, then create a creamy sauce with flour, chicken stock, and milk. Mix in chicken and veggies, cool the mixture, and fill pastry rounds before baking to golden perfection for an effortless finish.
Add Your Touch to Mini chicken pot pies
Feel free to swap the chicken for turkey or even keep it vegetarian with mushrooms and lentils. You can also customize the herbs used or toss in your favorite cheese for a savory twist.
Storing & Reheating Mini chicken pot pies
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F for about 15 minutes or until heated through.
Chef's Helpful Tips for Mini chicken pot pies
- This professional-quality Mini chicken pot pies relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
I remember the first time I made these Mini chicken pot pies for my friends. Their delighted expressions as they took that first flaky bite still warm from the oven were priceless. It made all the effort worthwhile!
FAQs About Mini chicken pot pies
What are Mini chicken pot pies?
Mini chicken pot pies are delightful, individual-sized savory pastries filled with a creamy mixture of chicken, vegetables, and herbs. They are encased in a flaky shortcrust pastry, making them a perfect comfort food for any occasion. These bite-sized wonders are not only delicious but also visually appealing, allowing for a perfect presentation at meals or gatherings. Whether enjoyed as a cozy dinner or as an elegant appetizer, mini chicken pot pies bring warmth and satisfaction to your dining experience.
Can I customize my Mini chicken pot pies?
Absolutely! Mini chicken pot pies are incredibly versatile. You can easily swap out the chicken for turkey or add your favorite vegetables, like mushrooms or spinach, for a vegetarian version. Feel free to experiment with different herbs or add a punch of flavor with spices. Cheese lovers might enjoy tossing in mozzarella or cheddar for an extra cheesy twist. The beauty of this recipe lies in its adaptability to suit everyone’s taste buds!
How do I store leftover Mini chicken pot pies?
If you have any leftover mini chicken pot pies, simply store them in an airtight container in the refrigerator. They can last for up to three days. When you’re ready to indulge again, reheat them in the oven at 350°F for about 15 minutes, or until warmed through. This way, you’ll enjoy that same delicious, flaky crust and creamy filling as if they were just baked.
Are Mini chicken pot pies suitable for freezing?
Yes, mini chicken pot pies freeze exceptionally well! You can freeze them before or after baking. If freezing unbaked, make sure they are well-wrapped to prevent freezer burn. When you’re ready, you can bake them straight from the freezer; just add a few extra minutes to the cooking time. These make for perfect last-minute meals that satisfy hunger, bringing a taste of home wherever you are!
Conclusion for Mini chicken pot pies
Mini chicken pot pies are a delightful addition to your comfort food repertoire. These individual pastries combine the heartiness of chicken and vegetables with a creamy sauce, all encased in a perfectly flaky pastry. Their versatility allows for various adaptations, making them suitable for both casual meals and elegant gatherings. Whether you’re savoring them fresh from the oven or reheating leftovers, Mini chicken pot pies are sure to impress family and friends alike!
Mini Chicken Pot Pies
Ingredients
Equipment
Method
- In a large saucepan, heat the oil and butter over medium heat until melted. Add the garlic and onion and sauté for about 2 minutes until softened.
- Add the flour and cook, stirring regularly for a minute or two to remove the smell of raw flour.
- Very slowly, drizzle in the evaporated milk while continuing to stir until the flour is fully incorporated and a creamy sauce forms. Add the chicken stock and stir to combine.
- Add the herbs and salt, and cook for another minute or two to infuse the flavors. Stir in the Parmesan until it has melted into the sauce.
- Add the mixed vegetables and chicken, mixing thoroughly. Season with pepper to taste. Allow the mixture to cool in the fridge.
- Preheat the oven to 180C (160C fan) / 350F.
- Using circular cookie cutters, cut 8x 5cm disks and 8x 6cm disks from each sheet of pastry.
- Spray oil in each hole of a 12-hole patty tin. Press the larger pieces of pastry into the base of each hole.
- Fill each hole with about 1 ½ tablespoons of the chicken mixture, filling just above the edge.
- Cover each pie with the smaller disks of pastry and brush with beaten egg. Cut a small hole in the top of each pie and sprinkle lightly with nigella seeds if using.
- Optionally, freeze the pies until ready to bake, or bake immediately.
- Bake for around 25 minutes or until the top is golden brown.
