Easy Mini Chicken Pot Pies
Easy Mini Chicken Pot Pies are comfort food that is perfect for any occasion. Packed with your favorite veggies, cooked with chicken in a warm gravy with a flaky pie crust. Yum. Keep reading to find out my easy mini semi-homemade twist on a Classic Chicken Pot Pie.
Why are Chicken Pot Pies so good?
Chicken Pot Pies are the ultimate comfort food. When you find yourself craving something warm and delicious they are the perfect option, especially in the colder months.
Pot Pies are so good because they pack all of the warm goodness into one mini dish. They are so easy to whip up, and are the perfect recipe to make any night of the week.
What is Chicken Pot Pie filling made of?
You can make your pot pie completely from scratch, but I love a good easy semi-homemade hack for a classic recipe. To save time, I love to use premade pie crusts, and cream of chicken soup.
Chicken Pot Pie Filling Ingredients
- Cream of Chicken Soup
- Chicken Broth
- Mixed Veggies
- Chicken
- Seasoning
What is the Best Crust for Mini Chicken Pot Pies?
Speaking of semi-homemade hacks, there are so many options when it comes to Pot Pie Crust. You can use biscuits, handmade pie crust, a more cornbread type topping. The possibilities are endless. But my personal favorite thing to use for Chicken Pot Pie is store bought pie crust.
I love a good hack or shortcut for a meal, and premade pie crust are such a winner. I use them in so many desserts, like my Old Fashioned Chocolate Rolls. But they can also be used to make savory dishes as well.
Best of all, they taste amazing, and save you time. No one will ever know you didn’t make it yourself.
I know you will love my Easy Mini Chicken Pot Pies with cream of chicken soup. If you give this recipe a try, remember to tag me on Instagram. I love to see all your recipe creations. As always, keep following along with The Four Acre Farm blog for more Easy Recipes, Gardening Tips, & Budget Friendly DIY.
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Mini Chicken Pot Pies
Easy Mini Chicken Pot Pies
- 2 Premade Refrigerated Pie Crusts
- 1 can Cream of Chicken Soup
- 1/2 cup Milk
- 1 cup Mixed Veggies
- 1 1/2 cup Frozen Cubed Potatoes
- 1 cube Chicken Bullion
- 1 cup Chicken or 1 large can Chicken
- 1/2 tsp Garlic Powder
- 1 tsp Dried Minced Onion (optional)
- 1/2 tsp Butter
- Salt
- Pepper
Preheat oven to 350 degrees.
In medium sauce pan, mix soup, milk, veggies, potatoes, chicken, bullion and seasoning. Add salt and pepper to taste. Cook until heated through, and veggies are tender. If mixture too thick, add a splash of milk.
For the crusts, you will need one small drinking glass and one larger glass to cut out the mini pie crusts.
Roll out the pie dough, and use large glass to cut pot pie bottom crusts. Place larger dough pieces in the bottom of a greased cupcake pan. Will make 12-15 mini pies.
Add cooled filling to each bottom dough and top with smaller pie crust circle, cut out with small glass.
Make sure to crimp the edges of bottom and top crust together or use a fork to press around the edges.
Pop into the oven for 25 minutes or until crust is fully done. To brown the top of pies, add under oven broiler until golden.
Use a knife to run around the edges, and pop pies out of cupcake pan.
Serve hot, and top with remaining filling.
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