Mini chicken pot pies
Indulge in the heartwarming flavors of a classic chicken pot pie, reimagined into delightful, individual servings. These mini pot pies feature a creamy chicken and vegetable filling nestled in a flaky biscuit crust, making them an irresistible weeknight dinner or a charming appetizer. They offer all the comfort with none of the fuss, ready to bring warmth to your table.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
Makes 10-12 mini pot pies
Keywords
Why This Recipe Delivers
- Ultimate comfort food delivered in convenient, individual serving sizes.
- Incredibly quick and easy to prepare, making it perfect for busy weeknights.
- Utilizes pantry staples and readily available ingredients for effortless cooking.
- A delicious and inventive way to repurpose leftover cooked chicken.
- Highly customizable with your favorite vegetables and seasonings to suit any palate.
Ingredients
- 2 cans (each approximately 226g or 8 ounces) flaky layer biscuits
- 2 cans (each approximately 298g or 10.5 ounces) condensed cream of chicken soup
- 2 cans (each approximately 350g or 12.5 ounces, drained weight about 200g) cooked chicken, shredded, or 2 cups (about 300g) freshly cooked chicken, shredded
- 1 bag (approximately 400g or 14 ounces) frozen mixed vegetables, thawed and well-drained
- 5g (1 teaspoon) salt, or to taste
- 2g (1/2 teaspoon) freshly ground black pepper, or to taste
- Optional: 2.5g (1/2 teaspoon) dried thyme
Instructions
- Preheat your oven to 200°C (400°F). Lightly grease a 12-cup standard muffin pan to prevent sticking and ensure easy removal of your mini pot pies later.
- In a large mixing bowl, combine the two cans of condensed cream of chicken soup, the shredded cooked chicken, and the thawed and well-drained mixed vegetables. Stir gently with a spoon or spatula until all ingredients are thoroughly incorporated. Season the mixture with salt, freshly ground black pepper, and the optional dried thyme, adjusting the quantities to your personal taste preferences. This forms the rich, creamy, and flavorful filling for your pot pies.
- Carefully open the cans of flaky layer biscuits. On a lightly floured surface or a clean countertop, gently flatten each biscuit into a circular shape, aiming for a diameter slightly larger than the muffin cup opening, approximately 8-10 cm (3-4 inches). Press each flattened biscuit into the individual cups of your prepared muffin pan, carefully molding it to line the bottom and sides, creating a sturdy and delicious crust for the filling.
- Spoon the prepared chicken, vegetable, and soup mixture evenly into each biscuit-lined muffin cup. Fill each cup approximately three-quarters full. This allows for slight expansion during baking and prevents the filling from overflowing, ensuring a neat and tidy finish.
- Place the filled muffin pan into the preheated oven. Bake for 20 to 25 minutes, or until the biscuit crusts are beautifully golden brown and the creamy filling is hot, bubbly, and slightly thickened. Keep an eye on them towards the end of the baking time, as oven temperatures can vary.
- Once baked, carefully remove the muffin pan from the oven. Allow the mini pot pies to cool in the pan for about 5 minutes. This crucial resting period helps the filling set and makes them much easier to remove without breaking or crumbling. After resting, gently loosen and remove each mini pot pie from the pan. Serve warm and savor this comforting classic.
Tools You’ll Need
- Standard 12-cup muffin pan
- Large mixing bowl
- Spoon or disher
- Measuring spoons
- Oven mitts
Essential Success Tips
- Ensure your frozen mixed vegetables are thoroughly thawed and well-drained to prevent a watery filling that could make the biscuit crust soggy.
- Do not overfill the muffin cups; filling them three-quarters full is ideal to prevent spillage and allow for the biscuit to rise properly.
- Flatten your biscuits evenly into consistent circles to ensure a uniform crust that cooks thoroughly.
- Allow the mini pot pies to cool in the muffin pan for 5 minutes after baking. This crucial step helps the filling set and prevents them from sticking, ensuring clean removal.
- For an extra golden-brown top, you can lightly brush the exposed edges of the biscuit dough with a little milk or melted butter before baking.
Professional Cooking Secrets
- For an enhanced depth of flavor, consider sautéing 60g (1/4 cup) of finely diced onion and 30g (2 tablespoons) of celery in butter until softened before adding them to the filling mixture. This builds a foundational aromatic layer that elevates the entire dish.
- A tiny pinch (less than 1g) of freshly grated nutmeg added to the filling can subtly brighten and elevate the savory notes of the chicken and creamy sauce, without being overtly detectable.
- If time permits, briefly warm the cream of chicken soup in a saucepan over low heat before combining it with the other filling ingredients. This helps everything mix more smoothly and ensures the filling heats through perfectly and evenly in the oven.
Notes
- Storage: Leftover mini pot pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a preheated oven (175°C/350°F) until warmed through.
- Variations: Feel free to swap out the chicken for cooked turkey or even canned tuna for a different flavor profile. You can also customize the vegetables with alternatives like corn, peas, or small diced cooked potatoes. A sprinkle of shredded cheddar cheese mixed into the filling or added on top during the last 5 minutes of baking will add an extra layer of richness.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! If you prefer using fresh vegetables, ensure they are cooked and tender before adding them to the filling mixture. Harder vegetables like diced carrots, potatoes, and celery should be blanched or lightly steamed first to ensure they are soft when the pot pies are ready.
How do I prevent the biscuits from sticking to the muffin pan?
To prevent sticking, generously grease your muffin pan with cooking spray or butter before pressing in the biscuit dough. Additionally, allowing the mini pot pies to cool for a few minutes in the pan after baking significantly helps with easy and clean removal.
Can I prepare these mini pot pies ahead of time?
Yes, you can assemble the mini pot pies and refrigerate them, unbaked, for up to 24 hours. When you're ready to bake, add an extra 5-10 minutes to the baking time to ensure they cook through completely, as they will be starting from a colder temperature.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 400-450, Protein: 25g, Fat: 25g, Carbs: 30g. These values are estimates and can vary based on specific product brands and preparation methods.
Allergy Information
This recipe contains common allergens such as wheat (gluten) and dairy. For a gluten-free version, consider using gluten-free flaky pastry dough or specially formulated gluten-free biscuits. Always verify ingredient labels for precise allergen information.
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