Mini Chicken Pot Pies Recipe

Cook Time: 25 minutes

Mini Chicken Pot Pies

This delicious recipe yields 8 servings and features a creamy, flavorful filling encased in a flaky crust. Perfect for a quick dinner or a crowd-pleasing appetizer!

Ingredients

• 1 (8-count) package frozen mini pie shells in foil tins (such as Texas Pie), thawed
• 1 refrigerated ready-to-bake pie crust
• 1 3/4 cups frozen mixed vegetables or frozen peas and carrots
• 1/2 cup water
• 1 (5.3-ounce) package soft French cheese, such as Boursin Garlic and Fine Herbs Cheese, roughly chopped
• 1/2 cup heavy cream
• 1 3/4 cups chopped cooked chicken
• 1/2 teaspoon freshly ground black pepper
• Salt to taste
• 1 large egg
• 1 tablespoon water

Directions

Step 1: Preheat your oven to 400F (200C). Line a sheet pan with parchment paper and place the individual mini pie shells on the sheet.

Step 2: Allow the refrigerated pie crust to come to room temperature, about 15 minutes on the counter.

Step 3: In a microwave-safe dish, place the frozen vegetables and add the water. Cover and microwave on High until heated through, approximately 5 minutes. Drain any excess water.

Step 4: Stir the chopped Boursin cheese into the hot vegetables until it melts completely. Add the heavy cream, chopped chicken, and black pepper, mixing well. Season with salt to taste.

Step 5: Evenly distribute the mixture into the mini pie shells.

Step 6: Using a 3-inch round biscuit cutter, cut 8 circles from the refrigerated pie crust. Place a circle on top of each pie shell and press the edges together to seal.

Step 7: Using a sharp knife, cut two slits in the shape of an "X" in the center of each top crust.

Step 8: In a small cup, whisk together the egg and water until well combined. Brush each pie lightly with the egg wash.

Step 9: Bake the pies in the preheated oven for 20 to 25 minutes, or until the top crust is lightly browned.

Step 10: Remove the pies from the oven and let them cool on a rack for about 10 minutes. Carefully remove the foil tins and serve warm.

Cooks Note

Before adding salt, taste the filling first. Leftover rotisserie chicken and Boursin cheese may already be salty. If you're feeling creative, use leftover dough to make decorative designs for the top crusts. Otherwise, you can reserve the dough for another use or discard it.

Nutrition Facts (per serving)

• Calories: 806
• Total Fat: 40g (52% Daily Value)
• Saturated Fat: 20g (101% Daily Value)
• Cholesterol: 118mg (39% Daily Value)
• Sodium: 467mg (20% Daily Value)
• Total Carbohydrates: 96g (35% Daily Value)
• Dietary Fiber: 6g (20% Daily Value)
• Total Sugars: 42g
• Protein: 17g (34% Daily Value)
• Vitamin C: 54mg (60% Daily Value)
• Calcium: 94mg (7% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 444mg (9% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Mini Chicken Pot Pies

The chicken pot pie has roots in medieval Europe, where savory pies were a common way to preserve meat and vegetables. Early English cooks used hearty pastry crusts to encase a mix of meats, often chicken or beef, combined with seasonal vegetables. As European settlers came to America, they adapted the recipe using locally available ingredients. The miniature version of the chicken pot pie emerged in the 20th century as home cooks sought convenient, individual portions suitable for lunchboxes or appetizers. Mini pies retain the same comforting qualities of a traditional pot pie but in a compact, convenient form.

Regional Variations

In the United States, chicken pot pies are particularly popular in the Midwest and the South, where hearty, home-style cooking is a tradition. In New England, the filling may be creamier and include potatoes, while Southern versions often feature a biscuit-like crust. Mini chicken pot pies are especially common in American home kitchens and casual dining restaurants, where individual servings allow for easy portion control and presentation. Some regions also experiment with adding local cheeses or seasonal vegetables, giving the pies a subtle regional twist.

Difference from Similar Dishes

While similar to quiches or empanadas, mini chicken pot pies are unique due to their flaky top and bottom crusts and creamy, savory filling. Quiches are primarily egg-based and often lack the thick sauce characteristic of pot pies, while empanadas use a single folded pastry layer and a denser dough. Mini pot pies strike a balance between a tender, buttery crust and a rich, hearty filling, making them distinctly comforting. They also differ from full-sized pot pies by offering convenience and portion control, making them ideal for parties and individual servings.

Where They Are Typically Served

Mini chicken pot pies are versatile and appear in a variety of settings. They are commonly served at casual family dinners, brunches, and holiday gatherings. Restaurants and bakeries often offer them as appetizers or lunch specials, and they are a popular choice for catered events due to their ease of handling and individual portions. Their warm, creamy interior combined with a crisp, golden crust makes them appealing both as a comfort food and as an elegant finger food at parties.

Interesting Facts

• Mini chicken pot pies became widely popular in the 1950s with the rise of convenience cooking and frozen food products.
• The use of Boursin or other soft cheeses in the filling adds a modern twist, giving the pie a subtle herbaceous flavor.
• In some cultures, savory pies like pot pies were traditionally baked in cast-iron pots, which inspired the dishs name.
• Creating mini versions of pot pies allows cooks to experiment with decorative pastry designs on top, turning each pie into a small culinary artwork.
• They can be frozen before baking, making them a practical option for meal prep and quick weeknight dinners.

FAQ about Mini Chicken Pot Pies Recipe