© Original Recipe By The Sizzle Spot ©
Delicious Mini Chicken Pot Pie Bites 🥧🐔✨
1. Introduction
If you’re searching for a compelling appetizer or a hearty snack, these mini chicken pot pies are the perfect choice. These bite-sized chicken pot pies combine flaky crusts with a savory, tender filling, making them ideal for gatherings, weeknight dinners, or meal prep. Easy to prepare and irresistibly tasty, these easy mini chicken pot pies will quickly become a family favorite.
2. Ingredients for the Perfect Mini Chicken Pot Pies
- 1 package refrigerated pie crusts or homemade pastry dough
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, finely chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- Salt and pepper to taste
- Egg wash (1 beaten egg with a teaspoon of water)
3. Step-by-Step Instructions to Make Irresistible Mini Chicken Pot Pies
Preparing the Filling
Step 1: Sauté the Vegetables and Onion
In a large skillet, melt butter over medium heat. Add the chopped onions and cook until translucent. Then, stir in the frozen vegetables and cook for another 3-5 minutes until heated through.
Step 2: Make the Creamy Soy Sauce
Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Season with salt and pepper.
Step 3: Add Cooked Chicken
Stir in the cooked, shredded chicken and let the filling simmer for 5 minutes. Remove from heat and set aside.
Assembling the Mini Chicken Pot Pies
Step 4: Cut the Dough
Unroll your pie crusts and cut into small circles using a cookie cutter or the rim of a glass, roughly 3 inches in diameter.
Step 5: Fill and Seal
Place a spoonful of filling in the center of each dough circle. Fold the dough in half to create a semi-circle, pinching the edges to seal tightly. Use a fork to crimp the edges for a decorative touch and secure the filling inside.
Step 6: Egg Wash and Baking
Brush the tops of each mini pie with egg wash to give them a golden finish. Place the bites on a baking sheet lined with parchment paper.
Step 7: Bake until Golden
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the crusts are golden brown and crispy.
4. Storage Tips for Leftover Mini Chicken Pot Pies
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for 10-15 minutes until warmed through. For convenient snacks later, these bite-sized chicken pot pies can also be frozen. Wrap each piece individually in plastic wrap, then store in a sealed freezer bag for up to 2 months.
5. Serving Suggestions for Your Chicken Pot Pie Bites
For a complete meal, serve these delightful mini chicken pot pies with a fresh green salad or a side of steamed vegetables. As an appetizer, pair them with a creamy dill sauce or a tangy mustard dip. You can also turn them into a fun party platter, adding a few dips and condiments for added flavor.
6. Why You’ll Love These Easy Mini Chicken Pot Pies
These bite-sized chicken pot pies are incredibly versatile, customizable, and perfect for meal prepping. Their flaky crusts combined with a hearty, flavorful filling make them a crowd-pleaser. This recipe is also easily adaptable for gluten-free diets by substituting the flour with gluten-free alternatives.
7. Frequently Asked Questions About Mini Chicken Pot Pies
Can I make these ahead of time?
Absolutely! Prepare and assemble the mini chicken pot pies, then store them in the refrigerator for up to 24 hours before baking.
What substitutions can I make?
You can swap the cooked chicken for turkey or a vegetarian protein, and use mixed vegetables or peas for variety. For a dairy-free version, use plant-based milk and dairy-free butter.
How long does it take to prepare?
The entire process takes approximately 45 minutes from start to finish, making it a convenient and quick recipe for busy weeknights.
8. Kitchen Tools That You Might Need for This Recipe
- Compact 6-in-1 Digital Air Fryer: Perfect for baking or reheating these mini bites with less oil and quicker cook times.
- T-fal 14-Piece Hard Anodized Nonstick Cookware Set: Essential for sautéing vegetables and making the filling effortlessly.
- Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo: A versatile appliance to help you bake, roast, or reheat your chicken pot pie bites with ease.
- Breville Nespresso Vertuo Creatista Espresso & Coffee Maker: Pair your meal with a freshly brewed coffee for a delightful finish.
- KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange: For effortless dough preparation, it’s a handy addition to any kitchen.
9. Conclusion
With just a few simple ingredients and straightforward steps, you can create delicious mini chicken pot pies that are perfect for any occasion. Whether you’re serving them as appetizers, snacks, or part of a main course, these bite-sized chicken pot pies bring comfort and flavor to every bite. Don’t hesitate to experiment with fillings or add your favorite herbs for a personalized touch. Enjoy cooking and sharing these delightful treats with family and friends!
Print
Delicious Mini Chicken Pot Pie Bites
Crunchy, savory mini chicken pot pies packed with tender chicken and vegetables, baked to perfection, served warm with a buttery crust.
- Total Time: 40 minutes
- Yield: 24 mini pies
Ingredients
- 1 package refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into small circles using a cookie cutter.
- In a bowl, combine shredded chicken, vegetables, heavy cream, salt, pepper, and thyme.
- Spoon filling into each pie crust circle.
- Fold over and pinch edges to seal, then place on a baking sheet lined with parchment paper.
- Brush tops with beaten egg for a golden finish.
- Bake for 20-25 minutes until crusts are golden brown.
Notes
- For dairy-free version, substitute coconut cream.
- Can be prepared ahead and refrigerated; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg