These Irresistible Mini Chicken Pot Pies are the perfect comfort food for a cozy night in. With a flaky crust that cradles a creamy, savory filling, these delightful individual pot pies will warm your heart and satisfy your taste buds. They are not only simple to make but also a fantastic way to use up leftover chicken. Imagine the aroma of fresh-baked pot pies wafting through your home, inviting everyone to gather around the table. Whether you’re sharing with family or enjoying a quiet night by yourself, these mini pot pies promise to bring a smile to everyone’s face.
Why Make This Irresistible Mini Chicken Pot Pies for Cozy Nights In
These mini pot pies are not just delicious; they provide a comforting touch to any evening. The combination of flaky biscuits and a rich filling makes for a compelling dish that’s filling without feeling heavy. Perfect for chilly evenings, these pot pies are easy to whip up with just a few ingredients and minimal fuss. Plus, they are visually appealing, adding a homey feel to your dinner table. They are great for portion control, ensuring everyone gets their fair share of this delightful dish!
How to Make Irresistible Mini Chicken Pot Pies for Cozy Nights In
Creating these mini chicken pot pies is a breeze! Utilize pre-made biscuits for a perfectly flaky crust that takes almost no time to prepare. Start by mixing your filling, then grab your biscuits, and before you know it, you’ll have golden-brown pot pies bubbling away in the oven. This recipe is designed to be straightforward, ideal for beginner cooks and busy weeknights.
Ingredients:
- 2 cans flaky layers biscuits (create a wonderfully flaky crust)
- 2 cans cream of chicken soup (provides a creamy base)
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1 bag frozen mixed vegetables (thawed)
- 1 teaspoon garlic powder (enhances flavor)
- 1 teaspoon onion powder (adds a savory note)
- 0.5 teaspoon dried thyme (brings herbal flavor)
- Salt and pepper to taste (adjust according to preference)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, cooked chicken, thawed mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until everything is evenly coated.
- Open the cans of flaky biscuits and separate them. Take each biscuit and flatten it out slightly in your hands.
- Place the flattened biscuit into a greased muffin tin, pressing it into the bottom and up the sides to form a little pocket.
- Spoon the chicken and vegetable mixture into each biscuit-lined cup, filling them generously but not overflowing.
- Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Remove the muffin tin from the oven and allow the mini pot pies to cool slightly before serving.
Nutritional Information
Per Serving (1 mini pot pie):
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 890mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 13g
How to Serve Irresistible Mini Chicken Pot Pies for Cozy Nights In
Serve these mini chicken pot pies warm, right out of the oven. They make a fantastic centerpiece for a comforting dinner, especially alongside a fresh garden salad or steamed vegetables. For an extra touch, drizzle a bit of gravy or serve with your favorite hot sauce on the side for those who enjoy a little kick.
How to Store Irresistible Mini Chicken Pot Pies for Cozy Nights In
To store any leftovers, simply place them in an airtight container and refrigerate for up to 3 days. You can also freeze them before baking; just make sure to wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. When ready to bake, no need to defrost—just increase the baking time by a few minutes!
Expert Tips for Perfect Irresistible Mini Chicken Pot Pies for Cozy Nights In
- For an even flakier crust, try refrigerating the biscuit dough for a bit before shaping.
- Feel free to load the filling with any veggies you prefer. Peas, corn, and carrots work wonderfully, or try swapping with seasonal vegetables.
- Adjust seasoning based on your taste preferences. Add a pinch of paprika for a smoky flavor or some fresh herbs for brightness.
Delicious Variations
- Cheesy Chicken Pot Pies: Add a sprinkle of shredded cheese into the filling for an extra creamy and cheesy twist.
- Spicy Chicken Pot Pies: Mix in some diced jalapeños or a dash of hot sauce for a spicy kick.
- Vegetarian Version: Replace the chicken with cooked lentils or your favorite plant-based protein for a filling that’s just as satisfying.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! If you prefer fresh vegetables, just be sure to cook them lightly beforehand to ensure they’re tender in the pot pies.
How can I make these pot pies healthier?
Swap in whole wheat biscuits and low-fat cream of chicken soup. You can also increase the amount of vegetables to bulk up the nutrition.
Can I make these in advance?
Yes, you can prepare the filling and assemble the pot pies, then refrigerate or freeze them before baking. Just remember to adjust your baking time if they are starting from a cold or frozen state.
Conclusion
These Irresistible Mini Chicken Pot Pies are the perfect solution for chilly evenings when you crave something warm and comforting. Easy to whip up and packed with flavor, they’ll soon become a family favorite. Try these simple pot pies for your next cozy night in, and embrace the warmth and comfort they bring. Don’t forget to share your creations or variations with your friends and family, and let us know how they turn out! Happy cooking!
Mini Chicken Pot Pies
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, cooked chicken, thawed mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until everything is evenly coated.
- Open the cans of flaky biscuits and separate them. Take each biscuit and flatten it out slightly in your hands.
- Place the flattened biscuit into a greased muffin tin, pressing it into the bottom and up the sides to form a little pocket.
- Spoon the chicken and vegetable mixture into each biscuit-lined cup, filling them generously but not overflowing.
- Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Remove the muffin tin from the oven and allow the mini pot pies to cool slightly before serving.