Can I freeze Easy Mini Chicken Pot Pies?

Yes, you can freeze these mini pot pies either before or after baking. If freezing before baking, assemble them in the muffin tin and freeze until solid, then transfer to a freezer bag. Bake from frozen for an extra 10-15 minutes.

How do I prevent the bottom crust from getting soggy?

To prevent a soggy bottom, ensure your chicken filling is not overly watery and has cooled slightly before adding it to the pastry. Baking at a high temperature (400u00b0F) also helps set the crust quickly.

What is the best type of chicken to use for this recipe?

Rotisserie chicken is the best shortcut for Easy Mini Chicken Pot Pies because it is already seasoned and tender. However, any leftover roasted or poached chicken breasts or thighs will work beautifully.

Can I use puff pastry instead of pie crust?

Absolutely! Puff pastry creates a much lighter, airier top. Just cut the puff pastry into squares or circles and place them on top of the chicken mixture in the muffin tins.

Easy Mini Chicken Pot Pies: 7 Secrets for Flaky Crust

Name: Easy Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup frozen mixed vegetables (peas, carrots, corn); 1 can (10.5 oz) condensed cream of chicken soup; 2 pre-made refrigerated pie crusts; 1/2 tsp dried thyme; 1/4 tsp black pepper; 1 egg (for egg wash)

Description

A quick and savory handheld meal featuring tender chicken and mixed vegetables in a flaky muffin-tin crust.

Ingredients

Scale

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) condensed cream of chicken soup
2 pre-made refrigerated pie crusts
1/2 tsp dried thyme
1/4 tsp black pepper
1 egg (for egg wash)

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
Step 2: Roll out the pie crusts and cut 12 circles using a 4-inch cutter.
Step 3: Press each circle into a muffin cup, ensuring it reaches the top edges.
Step 4: In a bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, and spices.
Step 5: Evenly distribute the chicken mixture among the pastry-lined cups.
Step 6: Optional: Cut smaller circles for tops or create a lattice. Brush with beaten egg wash.
Step 7: Bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbling.

Notes

Use rotisserie chicken to save time. Ensure the frozen vegetables are slightly thawed for even mixing.

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

Nutrition

Serving Size: 1 mini pie
Calories: 320 kcal
Sugar: 3g
Sodium: 480mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg

Description

Ingredients

Instructions

Notes

Nutrition

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