Step 3: Assemble the Mini Pies
- Add filling: Spoon the cooled chicken and vegetable mixture into each pastry-lined muffin cup, filling almost to the top.
- Top crusts: Cut another set of dough circles slightly larger than the muffin cups. Place them over each filled cup and gently press the edges to seal. You can crimp the edges with a fork for a decorative touch.
- Egg wash: Beat the egg with water and brush the top of each mini pie. This ensures a beautiful golden finish.
- Vent the pies: Use a small knife to make a tiny slit in the top of each pie to allow steam to escape.
Step 4: Bake the Mini Pies
- Place the muffin tin in the preheated oven.
- Bake for 20–25 minutes, or until the crust is puffed and golden brown.
- Remove from the oven and let the pies cool for 5–10 minutes before serving.
Tips for Perfection
- Make ahead: Prepare the filling in advance and store in the fridge for up to 2 days. Assemble and bake when ready.
- Freezing option: Assemble unbaked mini pies and freeze. Bake directly from frozen, adding an extra 5–10 minutes to the cooking time.
- Custom variations: Swap chicken for turkey or add mushrooms, corn, or different herbs for flavor twists.
Serving Suggestions
Serve mini chicken pot pies with a simple side salad or roasted vegetables. They also make a cozy solo dinner paired with a warm cup of soup. These pies are comforting, versatile, and irresistible in every bite.
Final Thought:
Mini chicken pot pies are the perfect blend of flaky pastry, creamy chicken filling, and colorful vegetables. They take classic comfort food to a convenient, portion-friendly level that’s ideal for any occasion. Once you make them, they’ll quickly become a go-to recipe in your kitchen rotation.
If you want, I can also make a visual step-by-step diagram showing how to assemble the mini pies—it makes the process much easier for beginners. Do you want me to do that?
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