Mini Cheesy Chicken Pot Pies are the perfect comfort food in a bite-sized form. These delicious, golden-brown pies are filled with tender chicken, creamy cheese, and a medley of vegetables, all encased in a buttery, flaky crust. They are easy to prepare, making them a great choice for quick dinners, party snacks, or meal prepping. The rich and creamy filling combined with the crisp outer crust creates an irresistible taste and texture. Whether served as an appetizer or a main dish, these mini pot pies will impress your family and guests.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 package refrigerated biscuit dough (or homemade pie crust)
- 1 tablespoon butter, melted
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C) and grease a muffin tin lightly with butter or cooking spray.
- Prepare the Filling – In a large mixing bowl, combine the shredded chicken, cheddar cheese, and softened cream cheese. Mix well to create a creamy consistency.
- Cook the Vegetables – In a small pan, heat the frozen mixed vegetables with chicken broth over medium heat. Let them cook for 3-5 minutes until they become slightly tender.
- Add Seasoning – Stir in heavy cream, garlic powder, onion powder, salt, black pepper, and dried thyme. Mix well to incorporate all the flavors. Let the mixture simmer for another 2 minutes, then remove from heat and let it cool slightly.
- Prepare the Dough – Roll out the biscuit dough or pie crust and cut out circles slightly larger than the muffin tin cups. Press each circle into the muffin tin to create a cup shape.
- Fill the Mini Pies – Spoon the creamy chicken and vegetable mixture into each dough cup, filling them to the top but not overflowing.
- Seal the Pies – Cut out smaller circles from the dough to use as lids. Place them on top of each filled cup and gently press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Apply Egg Wash – Brush each mini pie with the beaten egg to give them a beautiful golden color when baked.
- Bake – Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and crispy.
- Cool and Serve – Remove the mini pot pies from the oven and let them cool for 5 minutes before carefully taking them out of the tin. Serve warm and enjoy the cheesy, creamy goodness.
These Mini Cheesy Chicken Pot Pies are a delightful, satisfying meal that everyone will love. Perfect for weeknight dinners, lunchboxes, or special occasions, they bring together rich flavors in every bite. Try them today and experience the perfect combination of crispy crust and creamy filling!