Mini chicken pot pies

Mini Chicken Pot Pies: A Delightful Bite-Sized Treat

There’s something undeniably comforting about a pot pie, and when you transform this classic dish into mini versions, they become the perfect finger food for any occasion. Whether you’re hosting a party or simply need a quick dinner option that your kids will adore, these almost-homemade Mini Chicken Pot Pies hit the spot. Thanks to crescent rolls from a can, preparation is both quick and easy!

Why You’ll Love This Recipe

These mini chicken pot pies offer all the hearty flavors of a traditional pot pie but in a fun, portable form. They’re incredibly simple to make, require minimal ingredients, and are a great way to use up leftover chicken. Plus, they’re packed with veggies and cheesy goodness, making them a hit with both kids and adults alike.

Kitchen Equipment You’ll Need

• Muffin pan (12-hole)
• Mixing bowl
• Wire rack
• Oven

Ingredients

• 8-count biscuits
• 1 cup cooked chicken breast, diced (any leftover chicken works)
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 2/3 cup shredded low-fat cheddar cheese
• 1 1/2 cups frozen veggies, thawed (such as 1 cup corn, peas, and carrots & 1/2 cup broccoli)
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Step-by-Step Instructions for Preparing Mini Chicken Pot Pies

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cook the chicken using your preferred method, then dice into small pieces.
3. Separate the biscuits and place each one in a cup of a lightly greased 12-hole muffin pan, pressing the dough up the sides to the edge of the cup.
4. In a medium bowl, combine the chicken, cream of chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
5. Evenly spoon the chicken mixture into the prepared biscuit cups.
6. Bake for 12 to 15 minutes, or until the tops are golden brown.
7. Remove from the oven and place the muffin pan on a wire rack. Let the pies set for 2-3 minutes before serving.

Tips for Success

• Ensure the biscuit dough is pressed well into the muffin cups to avoid spillage.
• Thaw the frozen veggies completely and pat them dry to prevent excess moisture in the pies.
• Use leftover rotisserie chicken for added flavor and convenience.

Additional Tips or Variations

Feel free to experiment with different vegetables or add a pinch of your favorite herbs for a personalized touch. If you prefer a spicy kick, a dash of hot sauce or red pepper flakes can elevate the flavor profile.

Nutritional Highlights (Per Serving)

Each mini pot pie is a balanced treat, rich in protein from the chicken and full of vitamins from the vegetables. The use of reduced-fat ingredients keeps them lighter without sacrificing taste.

Frequently Asked Questions (FAQ)

Can I make these ahead of time? Yes, you can prepare the filling in advance and refrigerate it. Assemble and bake the pies just before serving for the best texture.

How do I store leftovers? Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze these mini pot pies? Yes, you can freeze them after baking. Allow them to cool completely, then freeze in an airtight container. Reheat in the oven directly from frozen.

Conclusion

These Mini Chicken Pot Pies are a delightful twist on a classic comfort food, offering convenience, flavor, and fun in every bite. I hope you give this recipe a try and share your experiences in the comments below. Happy cooking!