Prepare to revolutionize your comfort food game with these irresistible Goldberg's Classic Chicken Mini Pot Pies! Imagine biting into a perfectly golden, flaky crust that gives way to a creamy, savory chicken filling that'll make your taste buds dance with joy. These adorable individual pot pies are not just a meal – they're a culinary experience that transforms ordinary weeknight dinners into something extraordinary. Whether you're looking to impress your family or craving a nostalgic comfort food moment, these mini pot pies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with cooking spray.
- In a large mixing bowl, combine shredded cooked chicken, frozen mixed vegetables, chicken broth, milk, thyme, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Unroll the refrigerated pie crusts on a clean, flat surface. Using a round cookie cutter or a large cup, cut out circles slightly larger than the muffin tin cups.
- Gently press the pie crust circles into each muffin cup, ensuring the dough covers the bottom and sides completely with a slight overhang.
- Spoon the chicken and vegetable mixture evenly into each pie crust-lined muffin cup, filling them about 3/4 full.
- Cut additional pie crust circles for the top of each mini pot pie. Place these on top of the filled cups and crimp the edges to seal, creating a decorative border.
- Use a sharp knife to cut small venting slits in the top of each mini pot pie to allow steam to escape during baking.
- Place the muffin tin in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the mini pot pies cool in the tin for 10 minutes before carefully removing them.
- Serve warm and enjoy your homemade Goldberg's Classic Chicken Mini Pot Pies.
Tips
- Use rotisserie chicken for an even quicker preparation time and extra flavor.
- Ensure your pie crust is cold before working with it to achieve maximum flakiness.
- Don't overfill the muffin cups – leave a little space for the filling to bubble and expand.
- For a beautiful golden crust, brush the top of the pies with an egg wash before baking.
- Let the pot pies rest for 10 minutes after baking to allow the filling to set and prevent burns.
- If you're meal prepping, these mini pot pies freeze beautifully. Just wrap them individually and reheat in the oven for a quick future meal.
- Experiment with different vegetable combinations or add a sprinkle of cheese to the filling for extra richness.
- Use a sharp knife or kitchen scissors to create precise venting slits on top of the pies.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 15g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 45mg
