Step 3: Prepare the Crust
- Roll out the pie crust on a lightly floured surface.
- Using a round cookie cutter or a cup slightly larger than the muffin cups, cut circles for the bottom of the pies.
- Gently press the circles into the muffin tin or tart pans.
- Cut slightly smaller circles for the tops. You can also create fun shapes like stars or hearts for a decorative touch.
Step 4: Assemble the Mini Pies
- Spoon the chicken and vegetable filling into each prepared crust, leaving about ¼ inch at the top.
- Place the top crust over the filling and gently seal the edges by pressing with a fork.
- Cut a small slit in the center of each top crust to allow steam to escape during baking.
- Brush the tops with beaten egg for a shiny, golden finish.
Step 5: Bake the Mini Pies
Place the muffin tin on a baking sheet to catch any overflow. Bake for 25–30 minutes or until the crust is golden brown and crisp.
Step 6: Serve
Allow the mini pies to cool for 5–10 minutes before serving. This helps the filling set slightly, so it doesn’t spill out when bitten. Enjoy as a main dish or pair with a side salad for a complete meal.
Tips for Perfect Mini Chicken Pot Pies:
- Make Ahead: You can prepare the filling in advance and refrigerate. Assemble and bake when ready.
- Vegetable Variations: Swap in corn, green beans, or mushrooms for variety.
- Freezing: Assemble the pies and freeze them unbaked. Bake directly from frozen, adding 5–10 extra minutes to the cooking time.
These Mini Chicken Pot Pies are comfort food at its finest—crispy, golden, creamy, and bursting with flavor. Perfect for family dinners, potlucks, or even a cozy night in, they prove that great things come in small packages.
If you want, I can also create a shortcut version with pre-made ingredients that cooks in under 30 minutes without losing any flavor. It’s perfect for busy weeknights. Do you want me to do that?
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