Craving a comforting dish that’s both delicious and easy to prepare? Look no further than these Mini Freezer Chicken Pot Pies! Perfectly portioned and packed with flavor, these little delights are not only a nostalgic nod to classic American cuisine but also a convenient solution for busy weeknight dinners. With just 30 minutes of prep and a few simple ingredients, you can whip up a batch that’s sure to impress your family and friends. Plus, they freeze beautifully, making them a go-to meal for those nights when you just don’t have the time to cook. Ready to uncover the secrets to creating these scrumptious mini pies? Let’s dive in!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables
- 1 cup cream of chicken soup
- 1 tsp thyme
- Salt and pepper to taste
- 1 package pie crusts
Instructions
- Begin by preheating your oven to 425°F (220°C). This ensures that your mini pot pies will bake evenly and achieve a golden crust.
- In a large mixing bowl, combine the shredded cooked chicken, mixed vegetables, cream of chicken soup, thyme, salt, and pepper. Stir until all ingredients are well incorporated and evenly coated with the soup.
- Roll out the pie crusts on a lightly floured surface. You will need to cut out circles that are about 4-5 inches in diameter for the bottom crusts of the mini pies.
- Take a muffin tin and lightly grease each cup with cooking spray or butter. Place one of the pie crust circles into each muffin cup, pressing gently to form a base for the filling.
- Fill each crust with the chicken and vegetable mixture, being careful not to overfill. Leave a little space at the top to allow for the crust to cover.
- Using the remaining pie crust, cut out additional circles for the tops of the mini pies. Place a circle on top of each filled muffin cup, pressing the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Make a few small slits in the top crusts to allow steam to escape while baking. This will help prevent the pies from becoming soggy.
- Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the crusts are golden brown and the filling is bubbly.
- Once baked, remove the mini pot pies from the oven and let them cool for a few minutes in the tin before carefully removing them. Use a butter knife to help lift them out if necessary.
- Allow the mini freezer chicken pot pies to cool completely before placing them in airtight containers or freezer bags for storage. They can be frozen for up to 3 months.
- To reheat, simply place the frozen mini pies in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
Tips
- Prep Ahead: To save time, consider shredding your chicken and chopping your vegetables in advance. This will make the assembly process a breeze when you’re ready to cook.
- Customize Your Filling: Feel free to mix and match the vegetables to suit your taste or use up leftovers. Corn, peas, and carrots work wonderfully, but you can also add potatoes or spinach for extra nutrition.
- Crust Perfection: For a flakier crust, try chilling your pie crusts in the refrigerator for 15 minutes before rolling them out. This helps the fat solidify, resulting in a tender texture.
- Seal It Right: Make sure to seal the edges of your top crust well to prevent any filling from leaking out during baking. A fork can help create a decorative and secure crimp.
- Steam Escape: Don’t forget to cut slits in the top crusts! This allows steam to escape, preventing sogginess and ensuring a perfectly baked pie.
- Baking in Batches: If you’re making a large batch, consider using multiple muffin tins to bake all your pies at once. Just rotate them halfway through for even cooking.
- Freezing Tips: When freezing, make sure the pies are completely cooled. For best results, wrap each pie in plastic wrap and then place them in a freezer bag to avoid freezer burn.
- Reheating: For the best results when reheating, bake the frozen pies directly from the freezer instead of thawing. This keeps the crust crispy and the filling deliciously warm.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 40mg
