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Mini chicken pot pies are the best kind of dinner when you're short on time and want something warm and inviting. They're easy, great for kids, and your house will smell amazing once they start baking with that flaky crust and cozy chicken-veggie filling.
I put this together one crazy busy night before homework and soccer. The little pies turned out so cute and crispy that now my kids ask for them all the time.
Tasty Ingredients
- Shredded or diced cooked chicken: Got a store-bought rotisserie or some leftover roast? It’ll save you time and add big flavor. Go for juicy, seasoned chicken if you can.
- Frozen mixed veggies like peas, corn, and carrots: These make the filling pretty and add sweetness. Pick a bag that looks colorful, not faded or frosty.
Simple How-To
- Filling Goes In:
- Take chicken and those mixed veggies and toss them together in a big bowl. Make sure everything’s chopped small enough to grab a bite easily.
- Build the Base:
- Use biscuit dough, puff pastry, or pie crust—whatever you like—then press it into oiled muffin pans or small dishes. Scoop the chicken-veggie mix into each shell and give it a gentle press to settle. Don’t overstuff.
- Time to Bake:
- Slide the pans into a hot oven—usually 375°F for around 15 to 20 minutes, but check your dough’s instructions. The tops should look puffed and golden. Let them sit a couple minutes after you pull them out so they set up before serving.
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When I make these, the smell of buttery pastry fills my kitchen and everyone comes running. My kids have a blast peeling off the tops first before digging into the rest.
Storing Leftovers
Pop the mini pies into a sealed container and keep in the fridge—they’re good for three days. Warm them up in the oven or toaster oven for the best crunch. Microwaving works but makes the dough soft, so keep it brief.
Swapping Ingredients
No chicken? Use turkey instead. Want it meatless? Lentils or jackfruit work. Pretty much any veggies will do, fresh or frozen—even yesterday’s leftovers. Out of pastry? Try muffin or biscuit dough, or smoosh sandwich bread into the pan for a no-fuss base.
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How to Serve
Honestly, these are great just as they are. But I sometimes throw a handful of fresh herbs on top or set out ketchup or gravy for dipping—kids love it. They fit in at brunch, on snack trays, or for snuggling up with a movie.
Recipe FAQs
- → Can I use rotisserie chicken for the filling?
Go for it! Rotisserie chicken makes this even easier and gives a great flavor boost. Super quick to shred and mix in.
- → What pastry is best for the base?
You can grab pre-made pie dough, puff pastry, or biscuit dough. Any of these will give you a flaky, tasty crust.
- → Can I add other vegetables?
Definitely! Toss in mushrooms, some green beans, or diced potatoes if you want extra texture and flavor.
- → How do I prevent the crust from becoming soggy?
If you bake the pastry bottoms for a couple of minutes before adding the filling, they’ll crisp up and not turn soggy.
- → Can these mini pies be frozen?
Yep, put them together and freeze before baking. Just bake them straight from the freezer when you need them—no thawing needed!