I’m completely hooked on these, and they are perfect for on-the-go
A fond memory I have about these pot pies is from a particular evening when time was running short, and dinner seemed like a challenge. With some leftover chicken and vegetables, I stumbled upon this recipe. It wasn’t long before my family was asking for seconds. What I cherish about this recipe is its adaptability; you can easily interchange the veggies or meat as per availability.
Easy Mini Chicken Pot Pies Recipe:
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
Course: Main Course
Ingredients
1 pre-made pie crust (I used Pillsbury)
1 can Healthy Request Cream of Chicken soup
1/2 cup skim milk
2 cooked boneless, skinless chicken breasts, shredded
1 cup vegetables of your choice
1/8 teaspoon garlic powder
Salt and pepper, to taste
Instructions
Preheat oven to 400 degrees F.
Unroll the pie crust. Use a 3 inch circle cookie cutter to cut out 6 mini pie doughs.
Add the cream of chicken soup and milk to a medium saucepan. Add the garlic powder, salt and pepper. Stir together, then add the chicken and vegetables.
Fill six (4 ounce) ramekins with the pot pie mixture, then top each one with a pie crust. Use a fork to press the edges of the dough onto the ramekin.
Bake for 15 minutes, or until the crust is golden brown.
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
Introduction: Elevate your culinary experience with our exquisite Easy Mini Chicken Pot Pies, a perfect blend of simplicity and gourmet indulgence. This recipe not only caters to those seeking comfort food but also offers a sophisticated twist on a classic favorite. Join us on a gastronomic journey as we delve into the art of crafting these delectable mini pot pies, ensuring a culinary experience that is not only indulgent but also accessible to every home chef.
Ingredients:
For the Filling:
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
2/3 cup milk
For the Crust:
2 sheets refrigerated pie crust or homemade pie dough
Instructions:
Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Ensure your oven rack is in the middle position for even baking.
Prepare the Filling:
In a large skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour, salt, black pepper, onion powder, garlic powder, and dried thyme to create a roux. Cook for 1-2 minutes until fragrant.
Gradually Add Liquids:
Gradually whisk in the chicken broth and milk, ensuring a smooth consistency. Continue cooking and stirring until the mixture thickens, forming a velvety sauce.
Incorporate Chicken and Vegetables:
Add the shredded cooked chicken and frozen mixed vegetables to the skillet. Stir well to combine, allowing the flavors to meld. Simmer for an additional 5-7 minutes until the filling reaches a hearty consistency.
Prepare the Pie Crust:
Roll out the refrigerated pie crust on a lightly floured surface. Using a round cutter or a glass, cut out circles that fit the size of your mini pie tins.
Assemble the Mini Chicken Pot Pies:
Line each mini pie tin with the prepared pie crust circles, ensuring the edges extend slightly over the rim. Spoon the chicken and vegetable filling into each tin, creating a generous mound.
Top with Additional Crust:
Cut additional pie crust circles for the tops of the pies. Seal the edges by crimping with a fork or your fingers, creating a rustic and charming finish.
Ventilation for Steam:
Make small slits on the top crust of each mini pie to allow steam to escape during baking. This prevents the crust from becoming soggy.
Bake to Golden Perfection:
Place the mini chicken pot pies on a baking sheet and bake in the preheated oven for 20-25 minutes or until the crust turns golden brown and the filling is bubbling.
Let Them Rest:
Allow the mini pot pies to cool for 5-10 minutes before serving. This resting period helps the filling set and enhances the overall dining experience.
Nutritional Information:
Serving Size: 1 mini pot pie
Calories: 320
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 450mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 1g
Protein: 12g
Weight Watchers (WW) SmartPoints: 10 per mini pot pie
Culinary Tips:
Creative Crust Options: Experiment with different crust options, such as puff pastry or a combination of whole wheat and all-purpose flour for added depth of flavor.
Make-Ahead Convenience: These mini chicken pot pies can be assembled ahead of time and refrigerated until ready to bake, making them an excellent option for meal prep.
Customize with Herbs: Enhance the flavor profile by adding fresh herbs like parsley or tarragon to the filling for a gourmet touch.
Conclusion: Our Easy Mini Chicken Pot Pies are a testament to the seamless fusion of simplicity and gourmet appeal. With a golden, flaky crust enveloping a savory filling, each bite is a symphony of textures and flavors that will transport you to a realm of culinary delight. Whether enjoyed as a comforting family dinner or showcased at a gathering, these mini pot pies are sure to leave a lasting impression. Elevate your home cooking experience with this recipe that embodies the essence of comfort and sophistication in every mouthwatering bite.