• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

How Daily

Food, recipes, homemade, gardening, DIY, Easy recipes

  • Features
    • Sushi Venture
    • Vegan and Vegetarian
    • One-Bowl Special
    • Weight-Loss Journey
  • Recipes
    • Appetizers & Sides
    • Desserts
    • Drinks & Beverage
    • Main EntrĂ©e
    • Salad
    • Sauce, Dip & Season
    • Snacks
    • Soup
  • Holiday Events
    • Celebration & Party
    • Christmas
    • Easter
    • Halloween
    • Thanksgiving
    • Valentine
  • Foodie Guides
  • Home & Garden
    • Green thumbs
  • Kitchen Gadgets
  • Contact
    • Work with Us
You are here: Home / Recipes / Soup / Tasty Mini Chicken Pot Pie

Tasty Mini Chicken Pot Pie

March 13, 2018 By Victoria

Jump to Recipe Print Recipe

We all love and appreciate the healing power savory chicken soup, but turning it into a deliciously crispy fun chicken pot pie sound even more interesting. Thus, this mini chicken pot pie is the smaller, hand-on version of that so popular condensed chicken soup with broccoli, corn, carrot, and all the tantalizing herb.

Mini chicken pot pie

It doesn’t matter what size of tin pan you’re using, just make sure to grease them unless you’re having some liner. I have lots of those silicone cupcakes, thus I just use those to line the cavity. Result turned out much better looking, I now have a bunch of muffin shape chicken pot pie. See, it’s just more fun to eat soup with your finger, don’t you think?

Shape chicken pot pie with silicone cupcake
Tasty mini chicken pot pies

Oh, any vegetable would work, though I just like the natural sweetness of corn kernels and carrot. Pea, cauliflower, celery… are all work, just make sure to chop down any large chunk. Add in any of your favorite herbs, or simply just dash of ground pepper and voila, the best chicken soup ever.

Recipe for Mini Chicken pot pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 24 mini
Author: Victoria
Baked golden crispy biscuit on the outside, creamy and thick chicken soup inside, what is not to crave for with these muffin size chicken pot pie? Make these in batch for your dinner party, everyone would be so wise.
Print

Ingredients

Filling

  • 1 lb chicken breast w/ rib skinless or use leftover
  • 1 bag frozen vegetable mix broccoli, corn, carrot…
  • 3 cup unsalted chicken broth
  • 1 cup milk
  • 2 Tbsp butter
  • 1/3 cup flour
  • 2 cloves shallot onion
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • some parsley and desired herbs

Biscuit

  • 2 cup flour
  • 1 Tbsp baking powder
  • pinch of salt
  • 1/2 cup + 2 Tbsp milk
  • 65 grams butter

Instructions

Prepare the biscuit dough

  • Measure and sift flour, baking powder ad a pinch of salt into mixing bowl.
  • Beat in butter until mixture turns crumby.
  • Add milk and mix until dough is soft and moist enough.
  • Roll dough into ball shape, wrap and let rest in fridge.

Creamy filling

  • Dice or cut chicken breast into small cubes.
  • Chop veggies too if they are too large.
  • Finely mince shallot.
  • In a sauce pan, melt the butter, when hot, add minced shallot and saute till soft.
  • Add dice chicken and veggies, stir a bit to brown. Add 1 tsp salt and stir to mix.
  • Pour in 3 cups chicken broth and bring to boil, then reduce heat to simmering.
  • In a separate bowl, whisk 1 cup milk with 1/3 cup flour till fully mix, break any lump if exist.
  • Stir in this mixture into sauce pan, make sure heat is at medium low, keep checking and stirring every minute or 2 until thick.
  • When thick, Add ground pepper and adjust to taste then remove from heat.
    Creamy filling

Assembling and baking

  • Lightly grease muffin tin pan.
  • Flour the working surface, unwrap dough and knead until no longer sticky. Toss some more flour if need.
  • Divide into 3 equal parts, use 2 portion for the bottom and 1 for the top.
  • Roll the dough to about 1/8″ thick, use a round cutter (2.5″ for top, 3.5″ for bottom) to cut out dough circles. Note that on the smaller circles surface, take a skewer or something to make some small hole/slits to allow air flow.
    Rolling the dough
  • Carefully knead the larger one to full cover the bottom cavity, spoon in creamy chicken then cover with top circle. Pinch a few time to seal all the edges.
    Spoon chicken sauce
  • Bake in 400F preheated bottom rack oven for 30-35 minutes or until golden brown.
  • Serve after cooling down for 10 minutes. Freeze leftover and just reheat in oven when need.
Tasty Mini Chicken Pot Pie Recipe

Filed Under: Soup Tagged With: Chicken, Corn, pie, Soup

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to HowDaily!

Enjoy your stay with delicious and easy recipes for those home cooked meals.

Here are all our collection of originals, fusion or inspirational recipes. Don’t forget to check out our informative guides and reviews on foods & drink topics.

More about us…

logo
Food Advertisements by

Never Miss a Recipe or Guide!

Recipes

Mango fried rice

Mango Cilantro Fried Rice

Homemade Vegan Tuna Sushi Roll

Crispy Fried Chicken in The KFC Original Flavor

Tuna Lava Sushi Roll with Greek Yogurt

Homemade Yogurt: Dairy, Non-dairy, and how to make the best yogurt at home

logo
Food Advertisements by

Guides

Cultural Treats from Japan: Sakuraco Snacks Box

Best Unsalted Butter for cake

Best Unsalted Butter for Cake, Buttercream & Baking – Comparing 11 popular Unsalted Butter Brands

Jackfruit vs Durian

Jackfruit vs Durian: Ultimate Guide on The King of Tropical Fruits

Footer

  • Home
  • About
  • Work with Us
  • Privacy & Policy
  • Disclosure
  • Contact

Some posts may contain affiliate links to useful items that deem their values to the recipes/guides. We are a participant of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright HowDaily.com © 2023