I love chicken pot pies. However, it always seems as though the individual pot pies sold in stores are too much to finish in one setting. I consider pot pies to be more of a quick bite of food to fill my tummy and not a whole meal. Plus, these pot pies are an excellent size for little kids. I thought it would be great to try and make the cupcake size and freeze them for whenever I felt like having a warm snack. The only problem is that the stores only sell the individual size aluminum containers for making pot pies. I found a 6 cupcake tray. I had to do a little bit of cutting and folding to get them to an individual size. This is a simple and quick recipe that you can make and freeze for baking anytime you want an individual snack.
- 1 cup of baked chicken or more
- 1 bag of frozen mixed vegetables
- 1/2 can of Cream of Chicken (1 can for thinner filling)
- 1 cup of chicken stock
- 2 tbs milk
- 3 tbs water (more if you’re wanting a thinner filling)
Directions: (chicken pot pie filling)
Prepare baked chicken as you normally do. I made curry chicken for this recipe. Remove skin before making pot pie filling and cut into small pieces. Use mix vegetables that you steam in the bag. I normally use fresh vegetables, but this is a quick recipe to fix. You can also substitute with canned vegetables.
Mix vegetables, baked chicken, cream of chicken in large bowl. Pour in chicken stock. I had leftover chicken stock in the fridge from making chicken and dumplings a few days ago. You can use store bought chicken stock. Adjust liquid ingredients if you want your pot pie to be a little more watery and not so thick. Mix ingredients together. I added a little curry seasoning before mixing. This is totally optional. I’m not adding any salt to this recipe because I try to have as little salt as possible in my food. Plus, there is definitely enough sodium in the cream of chicken.
Now, we need to fill the little bowls.
To make the bowls, I bought the Hefty EZ Foil Muffin Pan. It was a 2-tray pack. I cut one tray into six individual muffin bowls. Be careful when cutting because the material is sharp and thin, but can easily be folded under so no sharp points are showing.
I’m using a ready-made pie crust since this is an easy recipe for making chicken pot pies. Roll out pie crust. I’m using a pie crust on the bottom of this pie. Some people only like one crust, but I’m a bread girl. So, it’s a bottom and top crust for me. I used a large rim coffee cut to make the large circle for the bottom crust.
Push crust into bottom and press down nicely. (Skip this step if you’re only going with a top crust.
Fill each muffin pan with filling. Layer crust on top. Please note that this recipe will fill about 8 individual muffin pans. You can double recipe if making a larger number of frozen pies.
Using a fork or butter knife, make the imprints on the edges so that it looks really cute. Wrap in sturdy plastic wrap for freezing. Then, place in a strong freezer bag. Store in freezer. Now, anytime you want an individual snack or quick snacks for the kids, just pop them in the oven.
If you’re going to fix the pies after preparing them, then make an egg wash and brush over pies. Place in 375 degrees oven for 30 minutes. (Oven times may vary.)
Note: If baking immediately after preparing recipe, you may want to pre-bake the bottom crust if you would like the bottom crust crispy. Just place muffin pan with bottom crust in oven for about 15 minutes. (Keep an eye on it so that it doesn’t burn.) Then, fill with pot pie filling, cover with top crust, brush on egg wash and place in oven for 30 minutes.
These mini pot pies are just the right amount! Plus, they’re oh…so…yummy! Not to mention, they’re perfect for the cold weather that’s coming. (Perhaps, I should make mini apple pies or mini peach pies next.)
Do you like chicken pot pies? Would you rather have a bottom crust and top crust or just a top crust with your chicken pot pie?