Mini Chicken Pot Pies: A Delicious and Adorable Appetizer

If you’re looking for a crowd-pleasing appetizer that’s both delicious and visually appealing, look no further than Mini Chicken Pot Pies. These bite-sized versions of the classic American comfort food are perfect for parties, family gatherings, or even as a fun weeknight dinner. With a flaky, golden crust and a creamy, savory filling, these mini pies are sure to be a hit with everyone at the table. Plus, they’re easy to make and can be prepared ahead of time, making them a stress-free option for entertaining.

In this post, we’ll walk you through everything you need to know to make these Mini Chicken Pot Pies, from the ingredients and equipment to step-by-step instructions and helpful tips. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and foolproof. Let’s dive in!

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The History of Chicken Pot Pie

Chicken pot pie is a classic comfort food that has been enjoyed for centuries. Its origins can be traced back to ancient Greece and Rome, where pies were often made with meat and vegetables encased in a pastry crust. However, the modern version of chicken pot pie as we know it today became popular in the United States during the 19th century. It was a practical way to use leftover chicken and vegetables, creating a hearty and satisfying meal.

The dish gained widespread popularity in the 1950s when frozen pot pies became a convenient option for busy families. These frozen versions made it easy to enjoy the comforting flavors of chicken pot pie without the hassle of making it from scratch. Over time, home cooks began experimenting with the recipe, creating variations like Mini Chicken Pot Pies, which are perfect for parties and gatherings.

Today, chicken pot pie remains a beloved dish, symbolizing warmth and nostalgia. Its versatility allows for endless creativity, from traditional recipes to modern twists like mini versions. Whether served as a main course or an appetizer, chicken pot pie continues to bring people together around the table.

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Why Mini Chicken Pot Pies Are Perfect for Entertaining

When it comes to entertaining, Mini Chicken Pot Pies are a game-changer. Their bite-sized format makes them ideal for parties, potlucks, and holiday gatherings. Unlike a full-sized pot pie, which requires slicing and serving, these mini versions are easy to handle and eat, even while mingling with guests.

One of the best things about these mini pies is their versatility. They can be served as an appetizer, a side dish, or even a main course when paired with a salad or soup. Their individual portions also make them a hit with kids, who love the fun, handheld size. Plus, they’re packed with wholesome ingredients like chicken, vegetables, and a flaky crust, making them a crowd-pleaser for both adults and children.

Another advantage of Mini Chicken Pot Pies is their make-ahead potential. You can prepare the filling and crust a day in advance, then assemble and bake them just before your event. This saves time and reduces stress, allowing you to focus on enjoying the party. With their golden, flaky crust and creamy, savory filling, these mini pies are sure to impress your guests and leave them asking for the recipe.

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 Tips for Customizing Your Mini Chicken Pot Pies

One of the best things about Mini Chicken Pot Pies is how customizable they are. Whether you want to switch up the ingredients or adapt the recipe to suit dietary restrictions, there are endless ways to make this dish your own.

For a vegetarian version, simply replace the chicken with plant-based protein like tofu or tempeh, and use vegetable stock instead of chicken stock. You can also add more veggies, such as mushrooms, zucchini, or spinach, to create a hearty, meat-free filling.

If you’re looking to add a twist to the classic recipe, consider experimenting with different herbs and spices. Try adding a pinch of smoked paprika for a smoky flavor, or stir in some curry powder for an exotic touch. For a richer filling, swap the cream for coconut milk or add a sprinkle of cheese.

Why You’ll Love These Mini Chicken Pot Pies

Before we get into the recipe, let’s talk about why these Mini Chicken Pot Pies are so special:

1. Perfect Portion Control: Each pie is individually sized, making them ideal for appetizers or snacks. No need to worry about slicing or serving—just pop one (or three) in your mouth!
2. Versatile: Serve them as an appetizer, side dish, or even a main course. They’re great for potlucks, holiday parties, or casual get-togethers.
3. Kid-Friendly: Kids love the cute, bite-sized format, and the filling is packed with veggies and protein, making it a win-win for parents.
4. Make-Ahead Friendly: You can prepare the filling and crust ahead of time, then assemble and bake when you’re ready to serve.
5. Customizable: Swap out the veggies or protein to suit your preferences. Add mushrooms, swap chicken for turkey, or make it vegetarian with plant-based alternatives.

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Equipment You’ll Need

To make these Mini Chicken Pot Pies, you’ll need a few key tools:

• Mini Muffin Tin: This is essential for creating the perfect bite-sized pies.
• Round Cookie Cutters: You’ll need two sizes—one for the bottom crust and a smaller one for the top.
• Mini Ice Cream Scoop: This makes filling the pies quick and mess-free.
• Pastry Brush: For applying the egg wash to achieve that golden, shiny crust.
• Small Saucepan: For cooking the filling.

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Ingredients for Mini Chicken Pot Pies

Here’s what you’ll need to make about 12 mini pies:

For the Crust:

• 2 9-inch pie crusts (store-bought or homemade)
• 1 large egg + 1 tablespoon milk (for the egg wash)

For the Filling:

• ½ cup shredded chicken (rotisserie chicken works great!)
• ¼ cup onion, minced
• 3 tablespoons butter
• 1 clove garlic, minced
• ½ cup potatoes, diced small
• ¾ cup chicken stock
• 1 tablespoon flour
• ¾ cup cream
• ¾ cup mixed veggies (corn, peas, and carrots)
• ½ teaspoon salt
• ½ teaspoon thyme
• ¼ teaspoon pepper

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Step-by-Step Instructions

Step 1: Prepare the Filling

1. Cook the Onions and Garlic: In a small saucepan, melt 3 tablespoons of butter over medium heat. Add ¼ cup of minced onion and simmer for 2-3 minutes until translucent. Add 1 minced garlic clove and cook for another minute.
2. Add Potatoes and Stock: Stir in ½ cup of diced potatoes and ½ cup of chicken stock. Cover the pan and let it simmer for 5-8 minutes, or until the potatoes are fork-tender.
3. Thicken the Mixture: Remove the lid and add 1 tablespoon of flour, stirring to combine. Pour in ¾ cup of cream and the remaining ¼ cup of chicken stock. Bring the mixture to a simmer and let it thicken for a few minutes.
4. Add Veggies and Seasoning: Turn off the heat and stir in ¾ cup of mixed veggies, ½ teaspoon of salt, ½ teaspoon of thyme, and ¼ teaspoon of pepper. Taste and adjust seasoning if needed.

Step 2: Prepare the Crust

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Cut the Crust: Unroll your pie crusts and use a round cookie cutter to cut out 12 larger circles (about 3¼”-3½” in diameter) for the bottoms and 12 smaller circles (about 1¾”-2″ in diameter) for the tops.
3. Assemble the Pies: Press each larger circle into the cups of a greased mini muffin tin. Fill each cup with 1-2 scoops of the chicken pot pie filling using a mini ice cream scoop. Top each pie with a smaller crust circle. Use a knife to make 3 small scores on the top of each pie for ventilation.

Step 3: Bake and Serve

1. Apply Egg Wash: Whisk together 1 egg and 1 tablespoon of milk to create an egg wash. Brush the tops of each mini pie with the wash to achieve a golden, shiny crust.
2. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown.
3. Serve: Let the pies cool for a few minutes before removing them from the tin. Serve warm and enjoy!

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Helpful Tips for Success

• Use Round Cookie Cutters: These ensure your crusts are perfectly sized and uniform.
• Don’t Overfill: While it’s tempting to pack in as much filling as possible, overfilling can cause the pies to spill over during baking.
• Egg Wash is Key: Don’t skip the egg wash—it gives the pies a beautiful golden color and a slight sheen.
• Make Ahead: Prepare the filling and cut the crusts a day in advance. Assemble and bake just before serving for the freshest results.

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Nutritional Information

Each Mini Chicken Pot Pie contains approximately:

• Calories: 161 kcal
• Carbohydrates: 15.3 g
• Protein: 3 g
• Fat: 10.4 g
• Saturated Fat: 5.9 g
• Cholesterol: 21 mg
• Sodium: 447 mg
• Fiber: 0.5 g
• Sugar: 1.8 g

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Final Thoughts

These Mini Chicken Pot Pies are a delightful twist on a classic dish. They’re easy to make, incredibly flavorful, and perfect for any occasion. Whether you’re hosting a party or simply looking for a fun way to enjoy chicken pot pie, this recipe is a must-try. Plus, their adorable size makes them irresistible!