Oh my goodness, let me tell you about mini pot pies! These little pockets of goodness are like warm hugs in pastry form. They’re filled with savory chicken and colorful veggies, making them the ultimate comfort food. I whip these up whenever I need a quick meal or want to impress my friends with something special. Trust me, there’s nothing like the smell of them baking in the oven, and when you take that first bite—wow! You get that flaky crust followed by a burst of flavor from the filling. Plus, they’re super versatile; you can customize them with whatever leftovers or veggies you have on hand! They’re perfect for busy weeknights or cozy gatherings, and they never fail to bring smiles around the table. Seriously, you’re going to love adding these to your meal plan!

Ingredients for Mini Pot Pies

Gathering the right ingredients is the first step to making these delightful mini pot pies! Here’s what you’ll need:

• 1 cup diced chicken (feel free to use rotisserie chicken for extra flavor and ease!)
• 1/2 cup frozen mixed vegetables (you can choose your favorites—peas, carrots, corn, you name it!)
• 1/4 cup diced onion (this adds a nice depth of flavor)
• 1/4 cup chicken broth (for that moist, flavorful filling)
• 1 teaspoon garlic powder (because garlic makes everything better!)
• 1 teaspoon dried thyme (a classic herb that pairs beautifully with chicken)
• 1 pre-made pie crust (no need to stress over making your own—store-bought works like a charm)
• 1 egg (for egg wash, giving that golden finish)

That’s it! Simple and straightforward, right? You’ll find that these ingredients come together to create the most satisfying little pies you can imagine!

How to Prepare Mini Pot Pies

Getting these mini pot pies ready is easier than you might think! Just follow these simple steps, and soon you’ll have a batch of delightful little pies to enjoy.

Step-by-Step Instructions

1. First things first, preheat your oven to 400°F (200°C). This is crucial because you want them to bake perfectly golden brown!
2. While the oven heats up, grab a skillet and cook your diced onion over medium heat until it turns translucent—about 3-4 minutes. This will add a lovely sweetness to your filling.
3. Next, toss in the diced chicken, frozen mixed vegetables, chicken broth, garlic powder, and thyme. Stir everything together and cook until heated through, which should take about 5 minutes. Mmm, that aroma is heavenly!
4. Now, roll out your pre-made pie crust on a floured surface and cut it into small circles—about 4 inches in diameter works great. You’ll want enough room to hold all that yummy filling.
5. Place a spoonful of the chicken mixture in the center of each circle. Don’t overfill—just enough to fold over the edges without bursting!
6. Carefully fold the dough over the filling to create a half-moon shape and seal the edges by pinching them together. You can use a fork for a decorative touch, too!
7. Finally, brush the tops of your mini pot pies with the egg wash for that beautiful golden finish. Then, pop them into the oven and bake for 20-25 minutes. Keep an eye on them until they’re golden brown and irresistible!

And there you have it—your mini pot pies are ready to be devoured! Let them cool for a few minutes before serving, and enjoy every scrumptious bite!

Why You’ll Love This Recipe

Mini pot pies are a total game-changer in the kitchen! Here’s why you’re going to fall in love with this recipe:

• Quick and Easy: They come together in no time, making them perfect for busy weeknights or last-minute gatherings.
• Flavor Packed: With tender chicken, vibrant veggies, and a flaky crust, every bite is bursting with savory goodness.
• Customizable: Use whatever ingredients you have on hand—leftover turkey, different veggies, or even a sprinkle of cheese!
• Perfect Portions: These mini versions are just the right size for a satisfying snack or a full meal.
• Great for Any Occasion: Whether it’s a cozy family dinner or a fun get-together with friends, they’re always a hit!

Trust me, once you try these little delights, you’ll be making them again and again!

Tips for Success

Want to make sure your mini pot pies turn out absolutely perfect? I’ve got some tried-and-true tips to help you avoid common pitfalls and elevate your dish!

• Don’t Overfill: It can be tempting to pile on the filling, but trust me, less is more! Overfilling can lead to bursting pies, and nobody wants that mess. Aim for about a tablespoon of filling per pie.
• Seal Them Well: Make sure to pinch the edges tightly to prevent any leaks during baking. A fork works wonders for that extra security and adds a cute design!
• Let Them Cool: After baking, let your mini pot pies cool for a few minutes. This not only helps set the filling but also prevents you from burning your mouth on that delicious hot filling!
• Experiment with Spices: Feel free to jazz up the filling with your favorite spices or herbs. A dash of paprika or a sprinkle of rosemary can add an exciting twist!
• Use Fresh Ingredients: While frozen veggies are super convenient, using fresh vegetables can enhance the flavor and texture of your pies. Just make sure to cook them down a bit first to remove excess moisture.
• Make It Your Own: Don’t hesitate to switch up the protein! Leftover turkey or even vegetarian options like mushrooms and spinach work beautifully here.

With these tips in your back pocket, you’ll be a mini pot pie pro in no time! Enjoy the process and don’t be afraid to get a little creative!

Nutritional Information

Now, let’s talk about the nutritional side of these delightful mini pot pies! They’re not only delicious but also relatively light, making them a great option for a quick meal. Here are the estimated values per pie, based on typical ingredients used:

• Calories: 250
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 300mg
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 10g
• Sugar: 2g

Keep in mind that these values can vary based on ingredient choices and portion sizes, but they give you a solid idea of what to expect. So, you can feel good about indulging in these little pies while still keeping an eye on your nutrition!

FAQs About Mini Pot Pies

Got questions about mini pot pies? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my answers:

Can I use a different protein?
Absolutely! While I love using chicken, you can easily swap it out for leftover turkey, beef, or even a plant-based protein like lentils or mushrooms. Make it your own!

Can I freeze mini pot pies?
Yes, you can! Just let them cool completely, then wrap them tightly in plastic wrap and store in the freezer for up to 2 months. When you’re ready to enjoy, bake them straight from the freezer—just add a few extra minutes to the baking time.

What vegetables work best?
You can use any veggies you like! Frozen mixed vegetables are super convenient, but fresh peas, carrots, corn, or even spinach are fantastic choices. Just remember to cook down any fresh veggies a bit to avoid excess moisture.

How do I know when they’re done baking?
Your mini pot pies are done when they’re golden brown on top and the filling is bubbly. Keep an eye on them towards the end of the baking time to avoid over-baking!

Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance, just store it in the fridge. Then, when you’re ready to assemble, roll out your crust and fill them up. It saves time and makes for a quick meal!

There you have it! I hope these FAQs help you feel more confident in making and enjoying your mini pot pies!

Storage & Reheating Instructions

Storing your leftover mini pot pies is super simple! Just let them cool completely, then place them in an airtight container. They’ll keep nicely in the fridge for up to 3 days. If you want to enjoy them later, you can also freeze them for up to 2 months. Just be sure to wrap each pie tightly in plastic wrap or foil to prevent freezer burn.

When you’re ready to enjoy a frozen mini pot pie, there’s no need to thaw it first! Preheat your oven to 400°F (200°C), pop the pies directly onto a baking sheet, and bake for about 25-30 minutes, or until they’re heated through and golden brown. If you’re reheating from the fridge, just bake for 15-20 minutes. This way, you’ll get that lovely flaky crust and savory filling back to its delicious best. Enjoy every bite!

Mini Pot Pies: 7 Comforting Bites You’ll Adore

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• Author: Julia marin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

Mini pot pies are small, savory pies filled with meat and vegetables, perfect for a quick meal or snack.

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Ingredients

Scale 1x2x3x

• 1 cup diced chicken
• 1/2 cup frozen mixed vegetables
• 1/4 cup diced onion
• 1/4 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 pre-made pie crust
• 1 egg (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a skillet, cook onion until translucent.
3. Add chicken, mixed vegetables, chicken broth, garlic powder, and thyme. Cook until heated through.
4. Roll out pie crust and cut into small circles.
5. Place filling in the center of each circle.
6. Fold and seal edges, then brush with egg wash.
7. Bake for 20-25 minutes or until golden brown.

Notes

• Use leftover turkey for a variation.
• Substitute vegetables based on preference.
• Serve warm for best flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 50mg

Keywords: mini pot pies, savory pies, quick meal