Mini Chicken Pot Pie Recipe

Classic Mini Chicken Pot Pie

Ingredients:

1 lb boneless, skinless chicken breast, diced
1 cup frozen mixed vegetables
1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 unbaked pastry shells (9 inch each), cut into 12 circles

Steps:

Preheat oven to 425°F (220°C).
In a large skillet, cook the chicken, mixed vegetables, and onion in butter until chicken is no longer pink.
Stir in flour, salt, and pepper until blended.
Gradually add chicken broth and milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon mixture into 12 muffin cups coated with cooking spray.
Top each with a pastry circle.
Bake for 15-20 minutes or until golden brown.

Spicy Mini Chicken Pot Pie

Ingredients:

1 lb boneless, skinless chicken breast, diced
1 cup frozen mixed vegetables
1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp paprika
1 3/4 cups chicken broth
2/3 cup milk
2 unbaked pastry shells (9 inch each), cut into 12 circles

Steps:

Preheat oven to 425°F (220°C).
In a large skillet, cook the chicken, mixed vegetables, and onion in butter until chicken is no longer pink.
Stir in flour, salt, cayenne pepper, and paprika until blended.
Gradually add chicken broth and milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon mixture into 12 muffin cups coated with cooking spray.
Top each with a pastry circle.
Bake for 15-20 minutes or until golden brown.

Buffalo Chicken Mini Pot Pie

Ingredients:

1 lb boneless, skinless chicken breast, diced
1 cup frozen mixed vegetables
1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup hot sauce
1 3/4 cups chicken broth
2/3 cup milk
2 unbaked pastry shells (9 inch each), cut into 12 circles

Steps:

Preheat oven to 425°F (220°C).
In a large skillet, cook the chicken, mixed vegetables, and onion in butter until chicken is no longer pink.
Stir in flour, salt, pepper, and hot sauce until blended.
Gradually add chicken broth and milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon mixture into 12 muffin cups coated with cooking spray.
Top each with a pastry circle.
Bake for 15-20 minutes or until golden brown.

Conclusion:

Mini chicken pot pies are a fun and versatile dish that can be customized to fit anyone’s taste preferences. Whether you prefer a classic recipe or something with a little more kick, there’s a mini chicken pot pie recipe out there for you. Give these recipes a try and impress your friends and family with your culinary skills.