Easy Mini Chicken Pot Pies are delicious little chicken pies in a creamy sauce with a buttery crisp pastry crust. Freezer friendly and great for parties too! I think everyone must have tried a pot pie at some point, and to be able to make a good pie, with a nice crisp pastry is easy, so long as you follow the steps!
Adelenne loves Pies! She often makes them, and has now become quite an expert Piemaker! So here, Adelenne has kindly shared her lovely recipe to show us how she makes her Easy Mini Chicken Pot Pies. You can use shop-bought pastry or make your own as Adelenne has in this recipe. It's very easy so give it a go!
The filling in these chicken pies is made up of cooked chicken, so any leftover chicken or turkey will work, perhaps you have some leftover rotisserie chicken or turkey from Thanksgiving.
Mixed with a variety of frozen vegetables of your choice, so peas, carrots, sweetcorn, or similar. Together, the vegetables and the chicken are cooked in a creamy chicken soup.
The soup is a condensed soup, so it's thick, and not diluted. This gives you the thickness you need in the pies. If you were to use regular chicken soup, it would be way too watery and you'll end up with a soggy mess!
As far as the recipe goes, it's very easy and straightforward. You just need to make the pastry and then add the filling ingredients in a bowl, mix and then make up the pies and bake.
If you wanted to make up a batch and freeze, these are absolutely fine for freezing. Perhaps there's just one or two of you at home and you want to freeze part of the batch. Or maybe you want to make ahead for an upcoming party or celebration.
All you need to do is defrost at room temperature and pop them in the oven to heat through and crisp the pastry up again. Just make sure the filling is piping hot by sticking a knife right in the centre of the pie and seeing that the knife is really hot when you take it out of the pie.
So let's get straight to the recipe and see how we make these mini chicken pot pies. Enjoy!
1 1/2 cups chopped cooked chicken or turkey meat 1/2 can condense cream of chicken soup 1 cup mixed vegetables ( I used carrots, corn kernels and peas) 1 beaten egg (for the egg wash at the end)
1. First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling.
Then prepare the filling as follows: 2. Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside.
3. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.
4. Roll out one ball of pastry and cut rounds to fit the muffin tray.
5. Fill the pastry cases with the chicken mixture.
6. Using the remaining pastry, roll out and use a flower shaped cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc.
7. Slightly overlap the flowers to cover the top of the filling and top with a flower.
8. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins. Cool completely before removing the pies from the tin.
If you have any pastry left over, you can cover with plastic wrap, place in a sealed bag and freeze.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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