Why Mini Cheesy Chicken Pot Pies Are a Hit
Comfort in bite‑sized form — all the cozy flavor of classic chicken pot pies, but portable and fun for kids, parties, and weeknight meals.
Cheesy boost — the addition of melting cheese (cheddar or other) makes them richer, more luscious, and irresistibly creamy.
Flexibility — you can use leftover or rotisserie chicken, frozen vegetables, or mix ins; the crust can be biscuit, puff pastry, pie crust, or even homemade dough.
Make‑ahead & reheatable — many versions can be prepared partly ahead or frozen and rescued when you need a quick comfort meal.
From Land O’Lakes’ “Mini Cheesy Chicken Pot Pies” (using refrigerated pie crust, half & half, cheese, chicken & mixed vegetables)
landolakes.com
to Spicy Southern Kitchen’s faster version in biscuit cups
Spicy Southern Kitchen
, plus The Flavor Bender’s puff pastry hand‑pie twist
The Flavor Bender
, there is a lot of inspiration to pull from. We’ll integrate these into a flexible master recipe.
Ingredient Theory & What Each Part Does
Before jumping in, understanding what each component contributes helps you adapt.
Component Role / Purpose Possible Substitutions or Notes
Protein (chicken) Provides savory, chewy texture and substance. Use cooked chicken breast, thigh, or rotisserie chicken for convenience.
Vegetables Add texture, color, nutrition (peas, carrots, corn, onion, celery) Frozen mixed vegetables are easy and reliable.
Aromatics & herbs Onion, garlic, thyme, parsley lend depth Adjust to your preference; add rosemary, sage, or paprika.
Roux (butter + flour) Thickens the sauce so filling isn’t runny Use all-purpose flour; whole‑wheat may thicken more.
Liquid (stock, milk / cream) Creates the sauce base Use chicken stock or broth + milk or cream. For leaner, use half milk / half broth.
Cheese Adds flavor, richness, creaminess, binding Cheddar works well; you could mix with mozzarella or gouda for melt.
Crust / pastry shell Encloses the filling, provides structure and a contrasting crisp/crumb Options: refrigerated pie crust, biscuit dough, puff pastry, homemade dough.
Egg wash / glaze Promotes browning and sheen Egg + milk or water brushed on crust before baking.
Master Recipe: Mini Cheesy Chicken Pot Pies
This version blends ideas into a “go-to” recipe you can adjust: crust + filling + baking. It yields ~12 minis (depending on size).
Ingredients (Master Version)
For the Crust / Shells
1 (14.1 oz) package refrigerated pie crust(s) (or use 2 pie crusts)
landolakes.com
Alternatively: biscuit dough or puff pastry sheets
1 egg + a splash of milk or water (for egg wash)
For the Filling (Cheesy Chicken Pot Pie Filling)
1 tablespoon butter
1 small onion, finely diced
1 clove garlic, minced
2 tablespoons all-purpose flour
½ cup chicken stock (broth)
½ cup milk or half & half
1 teaspoon dry mustard (optional, for a bit of tang)
¼ teaspoon garlic salt
¼ teaspoon onion powder
Salt & black pepper to taste
1 cup cooked, diced or shredded chicken (leftover or rotisserie)
landolakes.com
+2
Spicy Southern Kitchen
+2
1 cup frozen mixed vegetables (peas, carrots, corn) thawed slightly
landolakes.com
+2
Spicy Southern Kitchen
+2
½ to 1 cup shredded cheddar cheese (or “White Deli American,” or preferred melting cheese)
landolakes.com
Equipment & Prep Notes
Muffin tin (standard or mini, depending on desired size)
Mixing bowls
Saucepan
Pastry cutter or cookie cutter (for cutting crust rounds)
Rolling pin (if rolling crust)
Whisk, spatula, knife
Oven preheated to ~375‑425 °F (190‑220 °C), depending on recipe version
Cooling rack
Step‑by‑Step Method
Below is a thorough process — mixing, assembling, baking, finishing. I include variations and tips at each stage.
Step 1: Preheat & Prepare
Preheat your oven to 425 °F (≈ 220 °C) for the Land O’Lakes style version.
landolakes.com
Or, for biscuit / southern versions, ~375 °F (≈ 190–200 °C) is used.
Spicy Southern Kitchen
+1
Grease or spray your muffin tin lightly so the crusts or shells don’t stick.
Step 2: Cut & Place Crusts / Shell Liners
Using a round cutter (≈ 3.5–4 in / ~9–10 cm diameter), cut circles from your pie crust(s).
Press one circle into each muffin cup, forming a bottom and side wall shell. Let the edges hang lightly over the rim if possible (for sealing or folding).
(If using biscuit dough, flatten and press similarly into muffin cups.)
In some recipes, you line only the base and then pull the shell up over filling, sealing the top.
Julie's Eats & Treats ®
Step 3: Make the Filling / Sauce
In a saucepan over medium heat, melt butter. Add diced onion and sauté until softened (2–3 min).
Add minced garlic; cook ~30 seconds until fragrant (do not burn).
Stir in flour to create a roux; mix thoroughly, cook 1–2 minutes to cook off raw flour taste.
Gradually whisk in chicken stock (or broth) until smooth.
Add milk or half & half, whisk continuously until sauce thickens.
Stir in dry mustard, garlic salt, onion powder, salt & pepper. Adjust seasoning to taste.
Add the diced chicken and mixed vegetables to the sauce; simmer just until everything is heated through.
Finally, stir in shredded cheese so it melts into the filling. The result should be thick, creamy, not too runny.
(Variations: some recipes skip mustard or use condensed cream soups for shortcut; e.g. Spicy Southern’s version uses condensed cream of chicken soup + seasoning + veggies + chicken, then fills biscuit shells.
Spicy Southern Kitchen
)
Step 4: Fill & Seal
Spoon filling into each shell, leaving a small gap at top (do not overfill or filling may bubble over).
If your crust circles overhung, fold or crimp them over the filling gently to “seal” (you don’t need perfect lids).
If you like, top each with a small extra piece of crust or pastry lattice.
Brush the crust edges (and top if any) with egg wash for golden color and shine.
Step 5: Bake
Bake in preheated oven.
For 425 °F version, bake 14–18 minutes or until crust is golden and filling is bubbly.
landolakes.com
For 375 °F / 190 °C biscuit‑based versions, bake ~15–18 minutes.
Julie's Eats & Treats ®
+1
Keep an eye: if crust edges brown too quickly, loosely tent with foil.
Let pies rest in tin ~5–10 minutes before removing. This helps the filling set and prevents spills.
Step 6: Serving & Finishing Touches
Run a thin knife around edge of each mini pie, then lift gently.
Serve warm.
Garnish with chopped parsley or a sprinkle of extra cheese.
These are great on their own or paired with a light salad, steamed greens, or soup.
Tips & Troubleshooting
Problem Likely Cause Fix / Advice
Filling too runny / gushes out Sauce not thick enough; overfill Thicken sauce more (cook longer), reduce liquid; leave headspace in cups
Crust soggy Filling too wet; crust undercooked Drain filling slightly; bake longer or in hotter oven; use crust with thickness
Cheese doesn’t melt well Cheese added too cold or sauce too cool Add cheese toward final step when sauce is hot; stir until smooth
Crust burns before filling cooks Oven temperature too high; overbaking Lower temp; tent crust edges; bake more gently
Difficult to remove minis Crust stuck to pan Grease tin well; let pies rest; use nonstick or liners
Flavor bland Underseasoned sauce Taste sauce before filling; add herbs, salt, pepper, mustard, or seasoning blend
Extra Pro Tips:
Use rotisserie or leftover cooked chicken to save time.
Use vegetables you enjoy — you can include peas, carrots, corn, mushrooms, celery.
Use a sharp knife or cutter for clean crust edges.
Chill the filled pies briefly in refrigerator (~10 min) before baking helps crust hold form.
Use pre-shredded cheese or shred fresh cheese for better meltability.
Don’t overmix filling while stirring — you want to keep some texture in the chicken and veggies.
Let pies rest after baking; cutting too soon can cause the filling to spill.
For crunchier bottoms, bake on a preheated baking sheet.
Variations & Creative Twists
You can adapt the base recipe in many fun ways:
Puff Pastry / Hand‑Pie Style
Use puff pastry top (or bottom + top) for flakiness. The Flavor Bender gives a version of creamy, cheesy mini chicken pies with puff pastry.
The Flavor Bender
Broccoli + Cheddar Twist
Add chopped broccoli to filling, and use equally amounts of cheddar for a “mini chicken broccoli cheddar pot pie.” Deliciously Seasoned version shows how.
Deliciously Seasoned
From‑scratch Crust / Biscuit Crust
Use homemade pastry dough or biscuit dough instead of store crusts. Julie’s Eats & Treats uses refrigerated biscuits as the shell for a simpler route.
Julie's Eats & Treats ®
Cream Soup Shortcut Version
Use a can of condensed cream of chicken or cream of mushroom soup + milk as the sauce base (shortens prep). Many mini pot pie recipes use this shortcut.
Pillsbury.com
+1
“Impossibly Easy” Version with Bisquick / Mix
Betty Crocker’s “Impossibly Easy Mini Chicken Pot Pies” uses Bisquick mix for crust and a simplified chicken mixture.
BettyCrocker.com
Low‑Carb / Keto Version
Use almond flour crust or other low‑carb pastry, and creamy heavy‑cream base with reduced flour. A Reddit keto version exists.
Make‑Ahead / Freeze Option
Assemble pies without baking, freeze, then bake from frozen (adjust timing). Land O’Lakes suggests freezing the pies post‑baking, reheating in microwave or oven.
landolakes.com
(Note: some sources caution that dough may absorb moisture and soften when frozen/reheated)
Pillsbury.com
Full Printable Version (Master Recipe)
Here is a clean, consolidated version you can copy or print.
Mini Cheesy Chicken Pot Pies (Master Recipe)
Yields: ~12 mini pies (depending on size)
Prep Time: ~25–30 minutes
Cook Time: ~15–20 minutes
Total Time: ~45–60 minutes
Ingredients
Crust / Shells
1 package refrigerated pie crusts (14.1 oz)
1 egg + splash milk (for egg wash)
Filling
1 tbsp butter
1 small onion, diced
1 clove garlic, minced
2 tbsp all-purpose flour
½ cup chicken stock or broth
½ cup milk or half & half
1 tsp dry mustard
¼ tsp garlic salt
¼ tsp onion powder
Salt & pepper to taste
1 cup cooked, diced (or shredded) chicken
1 cup thawed frozen mixed vegetables
½ to 1 cup shredded cheddar cheese
Method
Preheat oven to 425 °F (220 °C) (or 375 °F / 190 °C if using biscuit shell style).
Grease a 12‑cup muffin tin.
Cut rounds from pie crust and press into each muffin cup forming shells.
In saucepan, melt butter; sauté onion until soft. Add garlic briefly.
Stir in flour to make roux; whisk in stock until smooth, then milk. Cook until thickened.
Stir in mustard, garlic salt, onion powder, salt & pepper.
Fold in chicken, vegetables. Remove from heat and stir in cheese.
Spoon filling into each shell, leaving space at top.
Fold crust edges over filling (optional). Brush crust with egg wash.
Bake:
For 425 °F version: 14–18 min until golden & filling bubbly
For 375 °F version: 15–20 min until golden
Let rest in tin 5–10 min. Remove, garnish, and serve warm.
Serving Ideas & Pairings
Serve with a crisp green salad, steamed vegetables, or soup (like tomato soup).
Offer dipping sauces: gravy, ranch, spicy aioli.
Use as party appetizers: place on buffet tray.
Serve with pickles or a side of coleslaw to cut richness.
These are good as lunch boxes (cool and wrap) or as snack items.
If you like, I can send you a metric version (grams, mL) or a lighter, healthier version (less cream, more veggies) of this mini cheesy chicken pot pie. Would you like me to prepare that for you now?
0 comments:
Post a Comment