Mini Cheesy Chicken Pot Pies are a cozy, comforting meal that’s perfect for the whole family. These individual-sized pot pies are loaded with tender chicken, creamy cheese, and veggies—all wrapped up in a golden, flaky crust. Here’s a family-favorite recipe you can easily make:
Mini Cheesy Chicken Pot Pies
Ingredients:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup (or homemade if preferred)
- 1/2 cup shredded cheddar cheese (or a cheese blend)
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 sheet of puff pastry or 1 package of refrigerated biscuit dough
- 1 egg (beaten, for egg wash)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- Prepare the Filling: In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined. Set aside.
- Prepare the Crust:
- If using puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut it into squares large enough to fit into the muffin tin.
- If using biscuit dough: Flatten the biscuit dough into circles that fit into the muffin tin.
- Assemble the Pot Pies:
- Press each dough square (or biscuit dough circle) into the muffin tin cups, making sure the dough covers the bottom and sides of each cup.
- Spoon the chicken and vegetable mixture into each dough-lined muffin cup, filling them almost to the top.
- Top with Crust:
- If you have leftover dough, you can place another piece of dough on top of each pot pie to cover the filling. You can cut slits into the dough for ventilation or leave it open.
- If you’re using puff pastry, you can just fold the edges over to create a rustic, sealed top.
- Egg Wash: Brush the tops of the mini pot pies with the beaten egg for a golden finish.
- Bake: Bake the mini pot pies in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the mini pot pies to cool for a few minutes before serving, as the filling will be very hot.
Tips:
- Make Ahead: You can prepare these mini pot pies ahead of time and refrigerate them before baking. Just pop them in the oven when you’re ready to serve.
- Add More Veggies: You can add other vegetables like diced potatoes, mushrooms, or even spinach to customize the filling.
- Try Different Cheeses: While cheddar is great, you can experiment with different cheeses like mozzarella or gouda for a twist on flavor.
These Mini Cheesy Chicken Pot Pies are perfect for a family meal, and everyone can enjoy their own individual portion. Plus, they’re super easy to customize to your family’s tastes! Enjoy!
