Mini Chicken Pot Pies – Graduation Finger Food are the perfect bite-sized delights to celebrate those moments that matter. Imagine golden, flaky pastry enveloping a creamy, savory filling, bursting with tender chicken and colorful veggies. The aroma wafting through your kitchen will have everyone lining up for seconds, or maybe even thirds.
These delightful mini pot pies aren’t just food; they’re like edible confetti for your taste buds. Picture this: a graduation celebration filled with laughter, heartfelt speeches, and these scrumptious morsels in hand. Trust me, your guests will be talking about them long after the caps have been tossed in the air.
Why You'll Love This Recipe
- These mini chicken pot pies are incredibly easy to prepare and can be made ahead of time
- They boast a rich flavor profile with creamy filling and flaky crust that everyone loves
- The visual appeal is undeniable, making them a showstopper at any gathering
- Perfectly versatile, you can customize the fillings based on your personal preferences or what’s handy in your fridge
Ingredients for Mini Chicken Pot Pies – Graduation Finger Food
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 2 cups diced; this is the star of your pie and ensures a hearty filling.
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Frozen Mixed Vegetables: A cup of peas, carrots, and corn adds color and nutrition; no chopping required!
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Chicken Broth: Use low-sodium broth for flavor without the extra salt; it keeps the filling moist.
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Heavy Cream: About half a cup to give the filling that creamy goodness we all crave.
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Puff Pastry Sheets: You’ll need two sheets—this is what makes our pot pies irresistibly flaky.
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Salt and Pepper: To taste; these simple seasonings elevate all the flavors in your dish.
For the Sauce:
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Butter: Two tablespoons will help create a roux for thickening your filling.
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Flour: Use all-purpose flour (two tablespoons) to thicken things up nicely.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mini Chicken Pot Pies – Graduation Finger Food
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). While it’s heating up, spray a muffin tin with nonstick cooking spray or grease it lightly with butter. For more inspiration, check out this helpful cooking tips recipe.
Step 2: Cook the Chicken
In a medium skillet over medium heat, add some oil and cook diced chicken until it turns golden brown and no longer pink inside—about six to eight minutes. Season with salt and pepper for flavor.
Step 3: Prepare the Filling
Add frozen mixed vegetables to the pan, then pour in chicken broth and heavy cream. Stir gently while bringing it to a simmer. Let it bubble away for about five minutes until everything melds together beautifully.
Step 4: Make the Roux
In another small saucepan over medium heat, melt butter. Once melted, whisk in flour until smooth (about one minute). Gradually stir in remaining chicken broth from earlier until thickened—this should take another couple of minutes.
Step 5: Combine Everything
Pour the roux into the chicken mixture while stirring constantly until well combined. Remove from heat and let it cool slightly as you roll out puff pastry.
Step 6: Assemble Your Pies
Roll out your puff pastry sheets on a floured surface and cut circles that fit snugly into muffin tin cups. Fill each pastry-lined cup with your chicken mixture before placing another circle on top as a lid—crimp edges to seal!
Transfer to plates and drizzle with sauce for the perfect finishing touch. Serve warm and watch as they disappear faster than you can say “Congratulations!”
Now grab those napkins because once you take that first bite of Mini Chicken Pot Pies – Graduation Finger Food, you’re going to need them!
You Must Know
- Mini chicken pot pies are not just a delightful treat; they are the ultimate graduation finger food!
- These little pockets of deliciousness will have your guests raving while keeping the mess to a minimum
- Perfect for celebrating achievements and making memories, they’re a must-have for any festive gathering
Perfecting the Cooking Process
Start by sautéing your chicken until golden brown. While that’s happening, prepare your filling with veggies and spices. Finally, assemble everything in pie crusts and bake until bubbly. This sequence minimizes chaos and ensures every bite is bursting with flavor.
Add Your Touch
Feel free to swap out chicken for turkey or even tofu for a vegetarian twist. Add some spicy jalapeños for a kick, or throw in some cheese for extra creaminess. Tailor it to your taste and let creativity shine!
Storing & Reheating
Store leftover mini chicken pot pies in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F until warmed through, ensuring that flaky crust stays crispy.
Chef's Helpful Tips
- To achieve perfect mini chicken pot pies, make sure your filling isn’t too watery; this helps avoid soggy crusts
- Always let them cool slightly before serving—they’ll be hot enough to melt your face off otherwise!
- Lastly, brush the tops with egg wash for that golden finish
It was during my cousin’s graduation party when I first made these mini chicken pot pies. The way everyone devoured them while juggling drinks and plates made me realize I had hit culinary gold!
FAQs :
What ingredients do I need for Mini Chicken Pot Pies – Graduation Finger Food?
To make Mini Chicken Pot Pies, gather the following ingredients: shredded cooked chicken, mixed vegetables (like peas and carrots), cream of chicken soup, garlic powder, onion powder, salt, pepper, and pie crusts. You can use store-bought or homemade pie crusts. If desired, add herbs like thyme or rosemary for extra flavor. These ingredients come together to create delicious bite-sized treats perfect for celebrations.
Can I prepare Mini Chicken Pot Pies in advance?
Yes, you can prepare Mini Chicken Pot Pies ahead of time. After assembling the pies, cover them with plastic wrap and refrigerate for up to 24 hours before baking. This is a great option for graduation parties or events where you want to save time. Just remember to bake them fresh when you’re ready to serve for the best taste and texture.
How do I store leftover Mini Chicken Pot Pies?
Store any leftover Mini Chicken Pot Pies in an airtight container in the refrigerator. They will stay fresh for about three days. To reheat, place them in an oven preheated to 350°F (175°C) until heated through. For best results, avoid using a microwave as it may make the crust soggy. Enjoy your leftovers as a delightful snack or meal!
Can I customize the filling for Mini Chicken Pot Pies?
Absolutely! The filling for Mini Chicken Pot Pies is highly customizable. Feel free to swap out chicken for turkey or even use a vegetarian alternative like mushrooms or lentils. You can also mix in different vegetables such as broccoli or corn according to your taste preferences. This versatility makes these pot pies a fantastic choice for any gathering.
Conclusion for Mini Chicken Pot Pies – Graduation Finger Food :
In summary, Mini Chicken Pot Pies are the perfect graduation finger food that combines convenience with flavor. They are easy to prepare and can be customized to suit various tastes. With simple ingredients like chicken and vegetables wrapped in flaky crusts, they are sure to impress your guests. Whether made ahead of time or freshly baked on the day of the celebration, these delightful bites will be a hit at any party!
Mini Chicken Pot Pies – Graduation Finger Food
- Total Time: 45 minutes
- Yield: Approximately 12 mini pot pies 1x
Description
Mini Chicken Pot Pies are the ultimate bite-sized treat for celebrations, combining a flaky golden crust with a rich and creamy filling of tender chicken and vibrant vegetables. These easy-to-make delights can be prepared in advance, making them perfect for graduation parties or any festive gathering. Your guests will love their comforting flavors and irresistible texture, ensuring they disappear quickly from the table.
Ingredients
- 2 cups boneless, skinless chicken breasts (diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 sheets puff pastry
- Salt and pepper to taste
- 2 tablespoons butter (for roux)
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a skillet, heat oil over medium heat. Cook diced chicken until golden brown, about 6-8 minutes. Season with salt and pepper.
- Add frozen vegetables, chicken broth, and heavy cream; simmer for 5 minutes.
- In another saucepan, melt butter and whisk in flour until smooth. Gradually stir in remaining chicken broth until thickened.
- Combine the roux with the chicken mixture; cool slightly.
- Roll out puff pastry sheets and cut circles to fit muffin cups. Fill with chicken mixture, cover with pastry lids, and crimp edges to seal.
- Bake for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (90g)
- Calories: 220
- Sugar: 2g
- Sodium: 345mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg
