🥧 Mini Chicken Veggie Pies 🥕🍗
Introduction:
Mini chicken pot pies are a cozy classic—flaky crusts filled with creamy chicken and vegetables. Perfect for family dinners, lunchboxes, or festive gatherings.
Ingredients:
– 1 sheet puff pastry or savory dough
– 1 cup cooked chicken, diced
– 1/2 cup peas
– 1/2 cup diced carrots
– 1/4 cup chopped onion
– 2 tbsp olive oil or butter
– 1 tbsp flour
– 1/2 cup milk or cream
– Salt & pepper to taste
– Optional: thyme, parsley, garlic powder
Instructions:
1. Preheat oven to 180°C (350°F).
2. Sauté onion in oil until soft. Add carrots and peas, cook 3 min.
3. Stir in chicken, sprinkle flour, pour milk. Cook until thick. Season.
4. Cut dough into circles. Line muffin tin cups.
5. Fill each with chicken mixture. Top with dough or leave open.
6. Bake 20–25 min until golden brown.
7. Cool slightly before serving.
Methods:
– Classic: Cook filling separately, bake in dough.
– Shortcut: Use rotisserie chicken and frozen veggies.
– Creative: Add cheese, mushrooms, or swap chicken for tofu.
History:
Pot pies date back to medieval England. The American version became a comfort food staple, loved for its creamy filling and flaky crust.
Benefits:
– Nutritious: Protein, fiber, vitamins
– Customizable: Vegetarian, gluten-free options
– Portable: Great for lunchboxes
– Budget-friendly: Uses leftovers
Formation:
– Base: Dough or pastry
– Filling: Creamy chicken and vegetables
– Shape: Muffin tin or ramekins
– Finish: Golden crust, optional egg wash
Conclusion:
Mini chicken pies are warm, nourishing, and endlessly adaptable. A dish that brings joy to every table.
Lovers:
– Kids: Fun size and mild flavor
– Parents: Quick, wholesome dinner
– Foodies: Endless variations
– Guests: Perfect party bites