Easy Mini Chicken Pot Pies Recipe
These mini chicken pot pies are the perfect comfort food, easy to make and great for a quick dinner or lunch. With just a few ingredients, you can whip up a batch in no time
Ingredients:
- 2 cans of refrigerated biscuits (8 count each)
- 1/2 pound boneless, skinless chicken breast (about 1 large breast)
- 1 bag frozen peas and carrots
- 1 can cream of chicken soup
- Cooking spray for the muffin tin
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Spray a muffin tin with cooking spray to prevent sticking. - Prepare the Chicken:
Chop the chicken breast into small, bite-sized pieces. In a skillet over medium-high heat, cook the chicken until it’s no longer pink. Season with your favorite spices (like garlic powder, onion powder, and a pinch of salt). Remove from heat. - Mix the Filling:
In the same skillet, add the frozen peas and carrots, and the can of cream of chicken soup to the cooked chicken. Stir well to combine. Set aside. - Prepare the Biscuits:
Open the cans of biscuits and flatten each biscuit into a thin circle that fits into the muffin tin cups. - Assemble the Pies:
Press each flattened biscuit into the bottom and up the sides of each muffin tin cup. Spoon the chicken mixture into the biscuit cups, filling them generously. - Bake:
Bake in the preheated oven for 30-35 minutes or until the biscuits are golden brown. - Serve:
Let cool slightly before serving. Enjoy your mini chicken pot pies!
Additional Tip:
- If you only use 1 can of biscuits, keep the recipe the same and freeze the remaining chicken mixture for up to 2 months. You’ll have a quick and easy second meal ready to go
Benefits of Easy Mini Chicken Pot Pies
- Quick and Convenient: This recipe uses simple, readily available ingredients like refrigerated biscuits and frozen vegetables, making it easy to whip up in no time, perfect for busy weeknights or last-minute meals.
- Portion Control: Mini pot pies are baked in a muffin tin, creating perfectly portioned servings that help with managing food intake, reducing overeating.
- Customizable: You can easily customize these pies to suit your preferences. Swap out the chicken for turkey or use different veggies like corn or green beans. The spices can also be adjusted to match your taste.
- Nutritious Ingredients: The recipe includes lean chicken breast, which is a great source of protein. The peas and carrots add fiber, vitamins (like A, C, and K), and minerals (like potassium), contributing to a balanced meal.
- Kid-Friendly: These mini pot pies are small, handheld, and fun to eat, making them appealing to kids and a great way to sneak in some vegetables.
- Freezable: The chicken mixture can be frozen, allowing you to prepare ahead and have a quick meal ready to go, reducing food waste and saving time in the kitchen.
- Comfort Food Appeal: The creamy chicken and vegetable filling encased in a golden, flaky biscuit is warm and satisfying, offering the comforting flavors of a traditional pot pie without the fuss.
- Versatile Serving Options: These pot pies can be served as appetizers, snacks, or a main dish, making them perfect for any occasion, from casual family dinners to parties.
History of Chicken Pot Pie
Chicken pot pie has a rich history that spans several centuries and continents, evolving from a humble dish into a comfort food staple beloved by many.
- Ancient Roots:
The concept of savory pies dates back to the Roman Empire, where cooks would enclose meat in a pastry crust to keep it moist while cooking. Early versions were quite different from today’s pies; they were often used as a way to preserve food for long periods, especially meats, by sealing them in a thick, inedible pastry. - Medieval Europe:
By the Middle Ages, pies had become more refined, and the British began to develop a taste for what they called “coffins,” which were meat pies encased in a pastry shell. The crust was still not meant to be eaten; it served primarily as a vessel for baking. However, over time, bakers began making lighter, flakier pastry that was more appetizing, and pies became a popular way to use leftovers and make economical meals. - Colonial America:
As English settlers made their way to the New World, they brought their pie-making traditions with them. The early American colonists adapted these recipes based on available ingredients, creating hearty pies that could feed large families. Chicken pot pie emerged during this period as a variation that combined leftover chicken, vegetables, and gravy, all baked together under a flaky crust. - 19th and 20th Century:
By the 19th century, chicken pot pie had become a classic American dish, especially in the Northeastern United States. It was seen as a comforting and economical meal that could be made from whatever ingredients were on hand. With the advent of canned foods and frozen vegetables in the 20th century, the recipe became even more accessible to home cooks, solidifying its place as a beloved comfort food. - Modern Day:
Today, chicken pot pie is enjoyed worldwide in various forms, from the classic full-sized pies to mini versions like the ones in this recipe. The dish has seen countless adaptations, with different regions adding their own unique ingredients and flavors. Despite these variations, the core of chicken pot pie—a comforting mix of chicken, vegetables, and gravy encased in a delicious crust—remains unchanged.
The Mini Chicken Pot Pie:
The mini version of chicken pot pie likely evolved more recently as a way to make the dish even more convenient and fun to eat. Using muffin tins and refrigerated biscuits allows for quicker preparation and baking, making it a popular choice for busy families and those looking for a simple, crowd-pleasing meal.
In essence, the mini chicken pot pie is a modern twist on an age-old favorite, blending convenience with the timeless flavors of a classic comfort dish.
Conclusion
Mini Chicken Pot Pies offer a delightful fusion of history, convenience, and flavor. They take the comforting, home-cooked essence of a classic chicken pot pie and transform it into easy, individual servings that are perfect for today’s fast-paced lifestyle.
This dish brings together nutritious ingredients like lean chicken and vegetables in a creamy filling, all wrapped in a golden biscuit crust. The recipe is versatile, allowing for endless customization based on taste preferences or dietary needs, and its simplicity makes it accessible to cooks of all skill levels.
Whether you’re looking for a quick meal, a kid-friendly dinner, or a delicious way to use leftovers, these Mini Chicken Pot Pies are a modern take on a beloved classic, combining the best of comfort food with practicality. Enjoy them fresh out of the oven or freeze for later — they’re sure to become a go-to favorite in your kitchen!
By making these mini chicken pot pies, you’re enjoying a delicious, hearty dish that is both versatile and nutritious!