Let’s start our culinary journey with a delightful pairing suggestion. Enjoying a mini chicken pot pie with rotisserie chicken is like giving your taste buds a warm hug. You can pair it with a fresh garden salad to balance out the rich flavors or go all out with some buttery mashed potatoes. A chilled glass of white wine or a refreshing iced tea would also complement this savory treat. Now, let’s dive into the main course.
I’m thrilled to share one of my all-time favorite recipes: Mini Chicken Pot Pie with Rotisserie Chicken. Imagine the comfort of a classic chicken pot pie but in a mini version that’s perfect for individual servings. It’s an ideal dish for dinner parties, family gatherings, or cozy nights in. You’ll find yourself making it again and again!
What is Mini Chicken Pot Pie with Rotisserie Chicken?
In essence, mini chicken pot pie is a delightful, savory pie packed with shredded rotisserie chicken, a medley of vegetables, and a creamy sauce, all encased in a flaky pie crust. The use of rotisserie chicken significantly cuts down on prep time without compromising on flavor.
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Why This Recipe Works
This recipe is a hit for several reasons. First, rotisserie chicken infuses a rich, smoky flavor into the dish that’s hard to beat. Second, the mini size makes for adorable, individual portions that are perfect for entertaining or meal prep. Lastly, the combination of hearty vegetables and a creamy sauce wrapped in a golden crust is nothing short of gastronomic harmony.
What You’ll Need to Make This Dish
Let’s talk ingredients. Here’s what you’ll need:
1/4 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
8 oz. shredded rotisserie chicken
2 medium red-skinned potatoes, cut into cubes
1 cup chopped carrots
2 stalks celery, diced
1/3 cup finely chopped onion
1 cup frozen green peas
2/3 cup whole milk
1 3/4 cup chicken stock or broth
Salt and freshly ground black pepper to taste
Pie crust
How to Make Mini Chicken Pot Pie with Rotisserie Chicken
On to the fun part! This section will walk you through the steps to make these mini marvels.
Step 1: Prep Your Ingredients
First things first, gather all your ingredients. Chop your vegetables and shred your rotisserie chicken. Having everything laid out will make the cooking process smoother.
Step 2: Cook the Vegetables
Heat your unsalted butter in a large saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes. Stir in the cubed potatoes and cook for another 2-3 minutes.
Step 3: Make the Roux
Sprinkle the flour over the cooked vegetables and stir until it forms a thick paste. This will take about 2 minutes. Don’t skip this step; it’s crucial for thickening the sauce.
Step 4: Add the Liquids
Gently pour in the chicken stock and milk. Stir continuously to ensure there are no lumps. The mixture will start to thicken after a few minutes.
Step 5: Incorporate the Chicken and Peas
Add the shredded rotisserie chicken and frozen peas to the thickened mixture. Continue to cook until heated through. Season with thyme, garlic powder, salt, and black pepper.
Step 6: Assemble the Pies
Preheat your oven to 375°F (190°C). Roll out your pie crust and cut small circles to fit into your muffin tin. Fill each crust with the chicken mixture. Cut additional circles for the top crust and place them over the filling. Use a fork to crimp the edges and make small slits on the tops to let steam escape.
Step 7: Bake
Pop the muffin tin into the preheated oven and bake for 25-30 minutes, or until the crust is golden brown. Let them cool slightly before serving.
Tips
Use Cold Butter: For a flakier crust, make sure your butter is cold before you start mixing it with the flour.
Don’t Overfill: Avoid overfilling the crusts to prevent any spills and ensure even cooking.
Veggie Variations: Feel free to add or swap vegetables based on what you have available.
Storage: These pies freeze well. You can make them ahead and freeze for up to three months.
Reheat with Care: If reheating frozen pies, let them thaw in the fridge first and then reheat in the oven to maintain the crust’s texture.
How to Store Leftovers
If you find yourself with leftovers (lucky you!), store the pies in an airtight container in the refrigerator for up to three days. For longer storage, freeze them and they’ll stay good for up to three months. Reheat in the oven at 350°F (175°C) to keep the crust crisp.
Nutrition Information
How Would I Recommend Serving Mini Chicken Pot Pie with Rotisserie Chicken?
With a Side Salad: A crisp, fresh garden salad with a zesty vinaigrette pairs wonderfully, adding a light contrast to the rich pies.
Buttery Mashed Potatoes: Since you’re already indulging, why not go the extra mile? Mashed potatoes and mini pot pies are a match made in heaven.
Steamed Green Beans: For a healthier option, steamed green beans offer a crunch that complements the creamy pot pie filling.
Garlic Bread: In case you’re a bread lover, serve some warm garlic bread on the side. It’s perfect for soaking up any leftover sauce.
What Alternatives Can You Use for the Ingredients if Not Available?
Butter Substitute: If you’re out of unsalted butter, you can use margarine or even olive oil for a different flavor.
Rotisserie Chicken: No rotisserie chicken? Use any cooked chicken you have on hand. Leftover roast chicken works well too.
Milk Alternatives: Whole milk can be substituted with half-and-half or heavy cream for an even richer filling, or almond milk for a dairy-free option.
Pie Crust Variation: Store-bought puff pastry can also be used if pie crust is unavailable. It gives a delightful, flaky finish.
Mini Chicken Pot Pie With Rotisserie Chicken
Equipment
- Large saucepan
- Muffin tin
Ingredients
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 8 oz. shredded rotisserie chicken
- 2 medium red-skinned potatoes cut into cubes
- 1 cup chopped carrots
- 2 stalks celery diced
- 1/3 cup finely chopped onion
- 1 cup frozen green peas
- 2/3 cup whole milk
- 1 3/4 cup chicken stock or broth
- Salt and freshly ground black pepper to taste
- Pie crust
Instructions
- On to the fun part! This section will walk you through the steps to make these mini marvels.
Step 1: Prep Your Ingredients
- First things first, gather all your ingredients. Chop your vegetables and shred your rotisserie chicken. Having everything laid out will make the cooking process smoother.
Step 2: Cook the Vegetables
- Heat your unsalted butter in a large saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes. Stir in the cubed potatoes and cook for another 2-3 minutes.
Step 3: Make the Roux
- Sprinkle the flour over the cooked vegetables and stir until it forms a thick paste. This will take about 2 minutes. Don’t skip this step; it’s crucial for thickening the sauce.
Step 4: Add the Liquids
- Gently pour in the chicken stock and milk. Stir continuously to ensure there are no lumps. The mixture will start to thicken after a few minutes.
Step 5: Incorporate the Chicken and Peas
- Add the shredded rotisserie chicken and frozen peas to the thickened mixture. Continue to cook until heated through. Season with thyme, garlic powder, salt, and black pepper.
Step 6: Assemble the Pies
- Preheat your oven to 375°F (190°C). Roll out your pie crust and cut small circles to fit into your muffin tin. Fill each crust with the chicken mixture. Cut additional circles for the top crust and place them over the filling. Use a fork to crimp the edges and make small slits on the tops to let steam escape.
Step 7: Bake
- Pop the muffin tin into the preheated oven and bake for 25-30 minutes, or until the crust is golden brown. Let them cool slightly before serving.
Notes
- Use Cold Butter: For a flakier crust, make sure your butter is cold before you start mixing it with the flour.
- Don’t Overfill: Avoid overfilling the crusts to prevent any spills and ensure even cooking.
- Veggie Variations: Feel free to add or swap vegetables based on what you have available.
- Storage: These pies freeze well. You can make them ahead and freeze for up to three months.
- Reheat with Care: If reheating frozen pies, let them thaw in the fridge first and then reheat in the oven to maintain the crust’s texture.
Nutrition
Frequently Asked Questions
Can I make these pies ahead of time?
Yes, you can! Prepare and assemble the pies, then store them in the refrigerator until you’re ready to bake. You can also freeze them unbaked. When you’re ready, bake them straight from the freezer at 375°F (190°C) for a bit longer than the usual bake time.
What if I don’t have a muffin tin?
No worries! You can use ramekins or small oven-safe bowls. The baking time may vary slightly, so keep an eye on them until the crust turns golden brown.
My filling turned out too thick/thin. What went wrong?
If too thick, you might have added too much flour. Add a bit more stock or milk to thin it down. If too thin, add a bit of cornstarch mixed with cold water to the filling and cook until it thickens up.
How can I make these pies gluten-free?
Simply use a gluten-free pie crust and substitute gluten-free all-purpose flour in the recipe. There are many excellent gluten-free options available in stores now.
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will work just as well. Just be sure to blanch them before adding to the mixture.
What are some variations of this recipe?
You can get creative! Try adding mushrooms, corn, or even chopped spinach. You can also spice things up with a dash of hot sauce or cayenne pepper.
Conclusion
There you have it, folks! Mini Chicken Pot Pie with Rotisserie Chicken is an absolute win for any meal, any occasion. It’s easy, delicious, and incredibly versatile. Remember to pair it with a side salad or garlic bread for a meal that will impress. And don’t forget those handy tips and alternatives to make the dish your own. Happy cooking!
Whether you’re a kitchen novice or a seasoned chef, this recipe is sure to become a staple in your culinary repertoire. Thanks for joining me on this tasty journey. Until next time, keep those taste buds happy!
