Make-Ahead Mini Chicken Pot Pies
This recipe takes time to prepare, so it's best done when you're not in a rush. It's a favorite make-ahead meal, perfect for gifting to friends or family. This recipe makes 6 mini chicken pot pies.
This recipe takes time to prepare, so it's best done when you're not in a rush. It's a favorite make-ahead meal, perfect for gifting to friends or family. This recipe makes 6 mini chicken pot pies.
- salt and pepper
- 2 tablespoons butter
- 1/2 cup flour
- 1 tablespoon canola oil
- 1 3/4 lbs. boneless chicken breasts
- 48 ounce light & fat free chicken broth
- 1 1/3 cup sliced carrots
- 1 1/3 cup finely diced celery
- 1 shallot, finely diced (optional)
- 1/4 cup milk (1% is fine)
- 1 1/2 cups frozen petite peas
- 15. ounce. box pillsbury ready to roll pie crust
- 1 egg (for egg wash)
- Carbohydrate 17.4935319444444 g
- Cholesterol 86.9004175916667 mg
- Fat 8.1765528215 g
- Fiber 3.03077777716849 g
- Protein 34.0638374012917 g
- Saturated Fat 3.11585043390278 g
- Serving Size 1 1 Serving (466g)
- Sodium 215.542220145833 mg
- Sugar 14.462754167276 g
- Trans Fat 0.912886406125001 g
- Calories 287 calories
Step-by-step
- Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken, pat dry, season with salt and pepper, and brown on both sides. Add broth, bring to a boil, cover, and simmer for 8 minutes. Remove chicken, cool, and set aside. Pour broth into a bowl.
- Melt butter in the Dutch oven. Add carrots, celery, and shallot; cook until browned. Add flour and whisk for 1 minute. Add broth and milk, whisk until thickened (about 5 minutes). Cool.
- Shred chicken. Add to sauce, season, and mix well. Refrigerate until cooled.
- Let pie crust rolls sit for 15 minutes. Unwrap, unroll, and cut out 3 pie crusts per roll using a mini loaf pan. Cut 3 steam vents in each crust.
- Mix frozen peas into the cooled vegetable/sauce mixture.
- Spoon mixture into mini loaf tins.
- Top with pie crusts.
- Wrap in plastic wrap and foil. Freeze up to 2 months.
- To cook: Unwrap, place on a sheet pan. Brush with egg wash (optional). Cover loosely with foil. Bake at 400°F for 40 minutes, then uncover and bake for 35 minutes. Broil for up to 1 minute if needed.
My Go-To Make-Ahead Mini Chicken Pot Pies: A Busy Woman's Best Friend
Life as a working mom is a whirlwind. Between early mornings, long days at the office, school runs, and trying to squeeze in a bit of "me time," finding the energy to cook a delicious, home-cooked meal can feel impossible. That's where my make-ahead mini chicken pot pies come in. This recipe isn't just a meal; it's a lifesaver. I developed this recipe out of sheer necessity – a need for something quick, easy, comforting, and, most importantly, delicious. These little pies are my secret weapon for busy weeknights and unexpected guests. Imagine this: a hectic Monday evening. The kids are screaming for dinner, my to-do list is a mile long, and the last thing I want to do is spend hours slaving over a hot stove. But with these mini chicken pot pies, dinner is a breeze. I simply pop them in the oven, and in less than an hour, we're all enjoying a warm, hearty, and satisfying meal. No more takeout, no more last-minute dashes to the grocery store for pre-made dinners – just the pure comfort of homemade goodness, ready in a flash.
The magic of make-ahead: The beauty of this recipe lies in its preparation. I typically make a big batch on a weekend when I have a little more time. The process of assembling these mini pies is incredibly therapeutic – a quiet moment of mindful cooking amidst the chaos of everyday life. Once they're assembled, I freeze them, and they're ready for whenever I need them. This is a fantastic way to meal prep – a strategy I've found invaluable for maintaining a healthy, delicious diet without sacrificing precious time. I often double, even triple, the recipe so that I have a stockpile of these handy meals for those unpredictable moments when life throws a curveball. This has proven particularly helpful when unexpected guests arrive – it's so much easier to pop a few pies in the oven rather than scramble to make a meal from scratch. These mini chicken pot pies are not only practical but also incredibly versatile. They are perfect for a weeknight dinner, a quick lunch, or even a comforting weekend supper. And let’s not forget their inherent portability; these pies are ideal for picnics, potlucks, or taking to work for a satisfying lunch.
More than just a meal: I've also used these mini chicken pot pies to show care and support for loved ones who are going through difficult times. The simple act of gifting a batch of warm, homemade chicken pot pies can speak volumes, offering a little comfort and ease during times of stress. The ability to offer a nourishing, easy meal without imposing on anyone's already strained resources is a wonderful way to express care. This shows just how versatile these little pies can be; they are not only efficient for my busy lifestyle but are a thoughtful gesture of support for those I care about.
This recipe isn't just about convenience, it's about creating warm, delicious memories and strengthening connections. It’s the perfect example of how a simple, make-ahead meal can bring comfort and joy to both my family and myself. From busy weeknights to unexpected guests, these mini chicken pot pies consistently deliver, offering a taste of home-cooked love that is both practical and heartwarming. It’s a testament to how a bit of planning can save time and bring joy to the kitchen, proving that delicious meals can coexist with a busy, fulfilling life.
