Mini Chicken Pot Pie Recipe
Welcome to lovewithrecipes.com, where we’re thrilled to share our delightful Mini Chicken Pot Pie recipe with you! These savory pies are a perfect one-dish meal for any occasion, whether it’s a cozy family dinner or a lively potluck gathering. Let’s dive into creating these scrumptious treats that are ready in under 60 minutes!
Recipe Overview:
- Name: Mini Chicken Pot Pie
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8
- Category: Savory Pies
- Keywords: One Dish Meal, Chicken, Poultry, Meat, Potluck, < 60 Mins, Oven, Easy
Nutritional Information (per serving):
- Calories: 347.3
- Fat Content: 15.9g
- Saturated Fat Content: 8.3g
- Cholesterol Content: 62.3mg
- Sodium Content: 931.7mg
- Carbohydrate Content: 29.5g
- Fiber Content: 0.9g
- Sugar Content: 4.1g
- Protein Content: 21.1g
Ingredients:
- 1 cup milk
- 1 1/2 cups white sauce mix
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (you can use frozen mixed vegetables)
- 2 packages refrigerated biscuit dough
- Taste Toppers (optional, for garnish)
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 400°F (200°C). |
| 2 | Separate the biscuit dough and press it into 8 (8-ounce) custard cups, making sure to press the dough up the sides to form the crust. |
| 3 | In a medium saucepan, whisk together the milk and white sauce mix. |
| 4 | Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 1 minute, whisking constantly until thickened. |
| 5 | Stir in the diced chicken and mixed vegetables until well combined with the sauce. |
| 6 | Spoon about 1/2 cup of the chicken and vegetable mixture into each prepared crust. |
| 7 | Place the custard cups on a baking sheet to catch any drips. |
| 8 | Bake in the preheated oven for 15 minutes or until the crust is golden brown. |
| 9 | Remove the pies from the oven and top each one with shredded cheddar cheese and any optional Taste Toppers you desire. |
| 10 | Return the pies to the oven and bake for an additional 3 minutes or until the cheese is melted and bubbly. |
| 11 | Once done, carefully remove the pies from the custard cups and transfer them to serving plates. |
Serving Suggestions:
These Mini Chicken Pot Pies are best served piping hot, straight from the oven. Pair them with a crisp green salad or steamed vegetables for a well-rounded meal. They’re also great for packing in lunchboxes or enjoying as leftovers the next day.
With their golden crusts, creamy filling, and hearty chicken and vegetable mix, these Mini Chicken Pot Pies are sure to become a family favorite. Enjoy the comforting flavors and the convenience of individual servings that make mealtime a breeze. So gather your ingredients and get ready to impress your loved ones with this irresistible recipe! 🥧✨
