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This blog post is all about Mini Chicken Pot Pie Cups Recipe.
These mini chicken pot pie cups are a delightful twist on the classic comfort food. Perfect for appetizers or a fun family dinner they feature a flaky crust filled with tender chicken, vegetables and a creamy sauce.
This recipe is simple and quick making it ideal for busy weeknights or gatherings. You can customize the filling with your favorite vegetables or herbs to enhance the flavor.
Creating the Perfect Mini Chicken Pot Pie Cups
Mini chicken pot pie cups offer a delightful twist on a beloved classic. These bite-sized treats are perfect for gatherings or a cozy family dinner.
With their flaky crust and creamy filling, they are sure to please everyone at the table.
The beauty of these cups lies in their versatility; you can easily customize the filling to suit your taste.
Ingredients and Preparation
To make these mini delights, start with pre-made pastry dough, which simplifies the process significantly.
The filling typically consists of shredded chicken, a mix of frozen peas and carrots, and a creamy sauce that binds everything together.
This combination not only enhances the flavor but also adds a pleasing texture to each bite.
Gathering the right ingredients is key. You’ll need cooked chicken, diced onions, butter, flour, chicken broth, and milk, along with seasonings like salt, pepper, and garlic powder.
These components come together quickly, making this recipe ideal for busy weeknights.
Step-by-Step Assembly
Begin by preheating your oven to 400°F (200°C).
While the oven warms up, roll out the pastry dough and cut it into circles that fit into a muffin tin.
Press these circles into the muffin cups to form the base for your pot pies.
Next, prepare the filling by melting butter in a saucepan and sautéing diced onions until they are translucent.
Stir in flour to create a roux, then gradually whisk in chicken broth and milk until the mixture thickens.
Finally, add the shredded chicken and vegetables, mixing well before removing from heat.
Filling and Baking
Generously spoon the chicken mixture into each pastry-lined muffin cup.
If you like, you can top each cup with a small circle of pastry for an extra layer of flaky goodness.
Brushing the tops with a beaten egg will give them a beautiful golden finish when baked.
Place the muffin tin in the preheated oven and bake for 20-25 minutes.
The pastries should turn golden brown, and the filling will bubble, signaling that they are ready to be enjoyed.
Serving Suggestions
Once baked, allow the mini chicken pot pie cups to cool slightly before serving.
Garnish with fresh herbs for a pop of color and added flavor.
These cups are perfect as appetizers or as part of a comforting meal.
Pair them with a light salad or some roasted vegetables for a complete dining experience.
Their charming appearance and delicious taste make them a hit at any gathering.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator.
They can be reheated in the oven to restore their crispy texture, making them a convenient option for quick meals.
Enjoy these mini chicken pot pie cups warm, and savor the comforting flavors they bring to your table.
Easy Mini Chicken Pot Pie Cups Recipe
These mini chicken pot pie cups are made using pre-made pastry dough, filled with a savory mixture of chicken, peas, carrots, and a creamy sauce. The recipe takes about 30 minutes from start to finish and serves 12 cups.
Ingredients
- 1 package of pre-made pastry dough (or puff pastry)
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots mix
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pastry: Roll out the pastry dough and cut it into circles that fit into a muffin tin. Press the dough circles into the muffin cups to form the crust.
- Make the Filling: In a saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until thickened.
- Add Chicken and Vegetables: Stir in the shredded chicken, frozen peas, carrots, salt, pepper, garlic powder, and thyme. Mix well and remove from heat.
- Fill the Cups: Spoon the chicken mixture into each pastry-lined muffin cup, filling them generously.
- Top with Pastry: If desired, you can top each cup with a small circle of pastry dough. Brush the tops with beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
- Serve: Allow to cool slightly before serving. Enjoy your mini chicken pot pie cups warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12 cups
- Calories: 180kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 15g
