Mini chicken pot pies are a great meal for families for several reasons. They are not only delicious and comforting but also customizable, making it easy to accommodate various preferences within the family. They are also convenient as you can prepare them in advance and freeze them for later use. Here's a basic recipe for mini chicken pot pies:

Mini Chicken Pot Pies Recipe: Easy How To Make Option

Mini Chicken Pot Pie Recipe - Perfect for Fall

Prep Time: 5 min

Cook Time: 30 min

Serves: 4

5 star rating

Delicious Mini chicken pot pies offer several advantages over a single large chicken pot pie, especially for families and certain situations:

Portion Control: Mini classic chicken pot pie provides individual servings, which makes it easier to control portion sizes. This is particularly helpful if you have family members with different appetites or dietary needs. It prevents waste and allows everyone to have just the right amount.
Customization: With mini pies, you can customize each one to cater to specific preferences. If one family member prefers more vegetables and another prefers more chicken, you can easily accommodate these preferences by adjusting the fillings in each mini pie.
Convenience: Mini pot pies are a great recipe for on-the-go meals or packing lunches. They are portable, require no cutting, and can be reheated quickly in the microwave or oven for a fast and convenient meal.
Variety: Making adorable mini pot pies allows you to experiment with different flavors and fillings. You can make a variety of mini pies with different ingredients or seasonings to suit different tastes within the family.
Freezing and Storage: Mini chicken pot pies are easier to store in the freezer. You can prepare a batch and freeze them individually for future use. This helps with meal prep and ensures that you always have a quick and satisfying classic comfort food option on hand.
Presentation: Mini pot pies can be visually appealing. They often have a charming, individualized look, making them great for special occasions or when you want to impress guests or family members with delicious recipes.
Reduced Cooking Time: Mini pies typically have a shorter cooking time compared to a large pot pie. This is especially beneficial as an easy weeknight meal when you need dinner on the table quickly. This ultimate comfort food will be a great success every time!
Less Waste: Since each mini pie is a single serving, there is less likelihood of leftovers going to waste. Large pot pies might have more leftovers, which can sometimes be challenging to consume entirely. I love using leftover rotisserie chicken for this and its one of the best recipes to use items on hand!
Kids-Friendly: Mini chicken pot pies can be more appealing to kids due to their smaller portions size and individual servings. Children may be more likely to try new foods when they are presented in this format vs the traditional pot pie.

While both large and mini chicken pot pies have their merits, the choice between them often comes down to your specific needs and preferences. Mini chicken pot pies offer versatility, convenience, and portion control that can make them an excellent option for family meals.

Ingredients:

⅓ cup unsalted butter
⅓ cup all purpose flour
½ tsp salt
¼ tsp pepper
¼ tsp. garlic powder
¼ tsp. poultry seasoning
⅛ tsp. onion powder
1 ¾ cup chicken broth
½ cup milk
2 cups boneless skinless chicken breast, cooked and chopped. (If you want to make this recipe even easier use grilled chicken nuggets to cook and cut up!)
12 oz. frozen mixed vegetables, cooked or fresh vegetables if you want. If I have a leftover rotisserie chicken, I love making these and using that!
1 8 oz. can of Pillsbury crescent rolls / biscuit dough.

Individual chicken pot pies Directions:

Prepare the Filling:

In a large skillet, melt the butter over medium heat to medium-high heat.
Add the diced onions and cook until they become translucent.
Stir in the flour to create a roux and cook for a minute or two until it turns a light golden color.
Slowly whisk in the chicken broth, ensuring there are no lumps.
Bring the mixture to a simmer and cook until it thickens, stirring frequently.
Add the diced chicken and frozen vegetables to the sauce and cook for a few more minutes until everything is heated through.
Season the filling with salt, pepper, and any optional herbs you like. Remove it from heat.

Prepare the Pie Crust:

If you're using pre-made pie crusts, unroll them and let them come to room temperature.
If you're making your own crust, follow your favorite pie crust recipe.

Assemble the Mini Pot Pies:

Preheat your oven to the temperature specified on the pie crust package or your homemade crust recipe.
Roll out the pie crusts on a lightly floured surface and use a round cutter or a glass to cut out circles that will fit into your muffin tin.
Press each circle of dough into the cups of a muffin tin or muffin pan, leaving a little overhang.

Fill the Pies:

Spoon the chicken and vegetable filling into each pastry-lined cup.
If you have extra mixture, you can freeze it for a 2nd batch of cups. This is a great way to prep this easy recipe ahead for a large gathering. To thaw later, heat in a saucepan on medium-low until heated through.

Bake:

Bake the mini pot pies in the preheated oven according to the pie crust instructions or until they are golden brown and the filling is bubbling, usually around 20-25 minutes.

Serve:

Let the pot pies cool slightly before serving to avoid burning your mouth. Enjoy!

Mini chicken pot pies are not only a delicious and comforting meal, but they are also easy to customize to suit your family's tastes, making them a fantastic choice for family dinners. Plus, they can be made in advance and frozen for busy nights when you need a quick and convenient meal. I love making these for my children because individual pot pies can be customized for the whole family if certain members have allergies and needs.

These delicious mini pot pies are perfect during cold winter days and such a comfort food.

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