Best 2 Impossibly Easy Mini Chicken Pot Pies Recipes
Indulge in the ultimate comfort food experience with our impossibly easy mini chicken pot pies. These delightful individual pies are bursting with tender chicken, flavorful vegetables, and a creamy, savory sauce, all nestled in a flaky, golden crust. Perfect for busy weeknights, special occasions, or potlucks, these mini pot pies are a guaranteed crowd-pleaser. With our step-by-step guide and helpful tips, you'll be whipping up these culinary gems like a pro in no time. So gather your ingredients, preheat your oven, and let's embark on a delicious journey together.
In addition to the classic chicken pot pie filling, we've included three exciting variations to cater to different tastes and preferences. Craving a vegetarian option? Our veggie-packed pot pies are brimming with colorful vegetables, beans, and a rich tomato-based sauce. For a taste of the sea, our seafood pot pies feature succulent shrimp, flaky fish, and a creamy seafood sauce. And for those who love a spicy kick, our buffalo chicken pot pies deliver a tantalizing blend of heat and flavor.
With detailed instructions, helpful tips, and inspiring variations, this article has everything you need to create a memorable mini chicken pot pie experience. So whether you're a seasoned cook or just starting out, grab your apron and let's make some magic in the kitchen!
IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g
IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 12.1 g, Cholesterol 115 mg, Fat 13.6 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 5.9 g, Sodium 518 mg, Sugar 2.1 g
Tips:
- Use a sharp knife to cut the chicken into bite-sized pieces. This will help ensure that the chicken cooks evenly.
- Don't overcrowd the pan when cooking the chicken. If you do, the chicken will not cook evenly.
- Use a medium-high heat when cooking the chicken. This will help to brown the chicken and seal in the juices.
- Once the chicken is cooked, remove it from the pan and set it aside. Do not drain the pan drippings.
- Add the vegetables to the pan drippings and cook until they are tender.
- Add the chicken back to the pan and stir to combine.
- Add the cream of chicken soup, milk, and salt and pepper to taste. Stir to combine.
- Pour the mixture into a 9x13 inch baking dish.
- Top the mixture with the pie crusts and bake for 30 minutes, or until the crusts are golden brown and the filling is bubbly.
- Let the pot pies cool for 10 minutes before serving.
Conclusion:
These mini chicken pot pies are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.
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