Description
Picture popping a warm, golden mini chicken pot pie into your mouth, with a flaky crust encasing a creamy filling of tender chicken, vibrant veggies, and savory herbs
Ingredients
This recipe uses pantry staples and pre-cooked chicken for a quick, flavorful dish. Here’s what you need and why each matters:
- Cooked Chicken (2 cups, shredded or diced): The protein-packed base.
- Why it matters: Adds heartiness and uses leftovers (e.g., rotisserie or grilled chicken).
- Substitution: Use cooked turkey, canned chicken (drained), or plant-based chicken for vegetarian.
- Frozen Mixed Vegetables (1 cup, e.g., peas, carrots, corn): Add color and nutrition.
- Why it matters: Provide texture and flavor with minimal prep.
- Substitution: Use fresh veggies (diced, pre-cooked) or a single veggie like peas.
- Onion (1/3 cup, diced): Adds savory depth.
- Why it matters: Enhances the filling’s flavor base.
- Substitution: Use shallots, green onions, or 1 tsp onion powder.
- Celery (1/3 cup, diced): Adds crunch and subtle flavor.
- Why it matters: Complements the savory filling with a fresh note.
- Substitution: Use diced bell peppers or skip for a simpler filling.
- Butter (2 tbsp): Forms the roux base.
- Why it matters: Creates a creamy, rich filling.
- Substitution: Use olive oil or vegan butter for dairy-free.
- All-Purpose Flour (1/4 cup): Thickens the filling.
- Why it matters: Ensures a creamy, not runny, consistency.
- Substitution: Use cornstarch (2 tbsp, mixed with 2 tbsp water) or gluten-free flour.
- Chicken Broth (1 cup): Adds savory flavor.
- Why it matters: Creates a smooth, flavorful sauce for the filling.
- Substitution: Use vegetable broth or water with a bouillon cube.
- Milk (1 cup): Enhances creaminess.
- Why it matters: Balances the sauce for a velvety texture.
- Substitution: Use plant-based milk (e.g., almond, oat) or half-and-half for richer flavor.
- Garlic Powder (1 tsp): Boosts savory flavor.
- Why it matters: Adds depth without overpowering the dish.
- Substitution: Use 1 minced garlic clove or onion powder.
- Dried Thyme (1 tsp, optional): Adds earthy flavor.
- Why it matters: Enhances the savory profile with a classic herb note.
- Substitution: Use dried rosemary, oregano, or skip for simplicity.
- Salt and Pepper (to taste): Season the filling.
- Why it matters: Balance and enhance all flavors.
- Substitution: Use seasoned salt or a pinch of cayenne for a kick.
- Refrigerated Pie Crusts (1 package, ~2 crusts): Form the flaky shells.
- Why it matters: Provide a quick, buttery crust that saves time.
- Substitution: Use homemade pie dough, puff pastry, or biscuit dough.
- Egg (1, for egg wash, optional): Adds golden shine.
- Why it matters: Creates a glossy, professional finish on the crust.
- Substitution: Use milk, cream, or skip for a matte finish.
Pro Tip: Use rotisserie chicken for quick prep; thaw frozen veggies in the fridge to avoid excess water in the filling.
Instructions
- Preheat the Oven:
- Preheat oven to 425°F (220°C). Grease a standard 12-cup muffin tin with cooking spray or butter.
- Tip: Ensure cups are well-greased to prevent sticking; line with parchment strips for easier removal if desired.
- Prepare the Filling:
- In a medium skillet, melt 2 tbsp butter over medium heat. Add 1/3 cup diced onion and 1/3 cup diced celery; cook until soft, about 3-4 minutes, stirring occasionally.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux, stirring constantly.
- Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring until smooth. Cook until thickened, about 3-5 minutes.
- Add 2 cups cooked chicken, 1 cup frozen mixed vegetables, 1 tsp garlic powder, 1 tsp dried thyme (if using), and salt and pepper to taste. Stir to combine and remove from heat.
- Tip: Whisk constantly to avoid lumps in the roux; taste and adjust seasoning before filling crusts.
- Prepare the Pie Crusts:
- Roll out 1 package of refrigerated pie crusts (2 crusts) on a lightly floured surface. Cut into 4-5 inch circles using a round cutter or glass (aim for 8-12 circles, depending on muffin tin size).
- Gently press each circle into a muffin tin cup, forming a cup shape with edges slightly overhanging.
- Optional: Cut smaller circles or shapes (e.g., stars, hearts) from remaining dough for decorative tops.
- Tip: Roll dough thinly to maximize circles; chill dough if it softens to make cutting easier.
- Fill the Pies:
- Spoon the chicken filling into each crust-lined muffin cup, filling to just below the rim (about 2-3 tbsp per pie).
- Optional: Place a dough shape or smaller circle on top of each pie, sealing edges lightly if using full tops.
- Tip: Avoid overfilling to prevent overflow during baking; press dough edges gently to adhere if topping.
- Apply Egg Wash and Bake:
- If using, beat 1 egg with 1 tsp water and brush over the tops of the pies for a golden finish.
- Bake for 15-20 minutes, until the crust is golden brown and the filling is bubbly.
- Tip: Check at 15 minutes; if browning too quickly, tent with foil. Rotate the tin halfway for even baking.
- Cool and Serve:
- Let the pies cool in the muffin tin for 5 minutes, then carefully remove using a spoon or knife to loosen edges.
- Serve warm or at room temperature.
- Health Benefit: Chicken provides protein, veggies offer vitamins, but the butter and crust make this a hearty treat to enjoy in moderation!
Serving Suggestion: Serve on a platter with a side salad or roasted veggies for a complete meal. Pair with a glass of iced tea, lemonade, or a light white wine for a cozy vibe!