Mini Chicken Pot Pies

Step 2: Prepare the Mini Pie Crusts

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a 12-cup muffin tin with cooking spray or melted butter.
3. Roll out the pie crusts on a lightly floured surface.
4. Using a round cookie cutter (about 4 inches wide), cut out circles from the dough. These will form the base crusts.
5. Press each dough circle gently into the muffin cups, making sure the edges reach up the sides.
6. Collect any dough scraps, roll them out again, and cut smaller circles or shapes (about 2½ inches wide) to use as the top crusts.

Step 3: Fill and Assemble

1. Spoon about 2 tablespoons of the chicken filling into each prepared muffin cup. Don’t overfill — you want just enough to close the pies properly.
2. Place a smaller dough circle over the top of each mini pie.
3. Gently press the edges of the top and bottom crusts together to seal.
4. Cut a small slit in the top of each pie with a knife to allow steam to escape.
5. (Optional) Brush the tops with a bit of beaten egg or milk for a shiny, golden finish.

Step 4: Bake to Perfection

1. Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and flaky.
2. Remove from the oven and let the mini pies cool for about 5 minutes before taking them out of the tin.
3. Use a butter knife to carefully loosen the edges if needed.

🥄 Serving Suggestions

Serve these mini chicken pot pies warm, either as a main dish with a side salad or as appetizers for parties. They’re also great for picnics or lunchboxes since they reheat beautifully.

Tip: You can even freeze them! After baking and cooling completely, store in an airtight container or freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warm and crisp.

💡 Variations to Try

• Cheesy Twist: Stir ½ cup shredded cheddar or mozzarella into the filling before baking.
• Curry Style: Add a teaspoon of curry powder for a flavorful, aromatic twist.
• Vegetarian Version: Replace chicken with sautéed mushrooms, potatoes, and broccoli.
• Biscuit Topping: Instead of pie crust, use biscuit dough on top for a rustic, homey finish.

❤️ Why You’ll Love This Recipe

These Mini Chicken Pot Pies combine everything you love about classic comfort food in a convenient, easy-to-eat form. They’re rich, creamy, flaky, and endlessly customizable. Whether you’re cooking for a crowd or meal-prepping for the week, they’re sure to impress every time.

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