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These easy mini chicken pot pies are a go-to comfort food for busy weeknights or when you need something kid-friendly and cozy with minimal fuss. The combination of savory chicken and classic mixed veggies wrapped in flaky pastry never fails to make the whole kitchen smell inviting and warm.
I discovered this recipe on a rushed school night when we needed good food fast the bite-sized pies turned out so golden and fun that my kids have been asking for them ever since
Ingredients
- Cooked chicken shredded or diced: You can use rotisserie chicken or leftover roast for even more flavor and less prep time Always choose chicken that is moist and well-seasoned
- Frozen mixed vegetables peas carrots corn and more: These add beautiful color and a touch of sweetness Pick a quality bag that has bright vibrant pieces and no freezer burn
Step-by-Step Instructions
- Prepare the Filling:
- Combine the cooked chicken with frozen mixed vegetables in a large bowl Stir until well distributed Make sure the chicken pieces are bite-sized for easy eating
- Fill the Pastry Base:
- Take your preferred pastry or base options such as biscuit dough pie crust or puff pastry Arrange them in greased muffin tins or ramekins Spoon the filling into each base packing gently but not overflowing Pat the filling slightly to help it settle
- Bake and Serve:
- Bake the assembled pies in a preheated oven following your chosen pastry instructions Usually this is 375 degrees Fahrenheit for about 15 to 20 minutes or until the pastry is puffed and golden brown Let the pies cool for 2 to 3 minutes before serving so they firm up
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I always look forward to the buttery smell that fills the kitchen when these bake My kids love picking the golden tops off first before devouring the warm filling
Storage Tips
Keep the mini pot pies in an airtight container in the refrigerator for up to three days To reheat pop in a toaster oven or regular oven until warmed through Avoid microwaving for too long since pastry can go soggy
Ingredient Substitutions
You can swap turkey for chicken or try cooked lentils or jackfruit for a vegetarian version Any mixed veggies work frozen or even leftover cooked ones If you do not have pastry use biscuit dough muffin dough or even pressed slices of sandwich bread as the base
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Serving Suggestions
Mini pot pies are lovely on their own or with a simple salad on the side I sometimes serve them with a sprinkle of fresh herbs or a dip of gravy or ketchup for kids These are ideal for parties brunch or cozy evenings in front of a movie
Recipe FAQs
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well and adds extra flavor to the filling, making preparation even quicker.
- → What pastry is best for the base?
Pre-made pie dough, puff pastry, or even biscuit dough can be used for a flaky, golden crust.
- → Can I add other vegetables?
Absolutely. Feel free to add diced potatoes, green beans, or mushrooms for more variety and texture.
- → How do I prevent the crust from becoming soggy?
Pre-baking the pastry base for a few minutes before adding the filling helps keep it crisp and flaky.
- → Can these mini pies be frozen?
Yes, assemble and freeze before baking. When needed, bake straight from frozen until golden and heated through.