There’s something incredibly comforting about the first bite of a warm Chicken Pot Pie Cups. The way the flaky crust crumbles, revealing a savory filling of tender chicken and vibrant vegetables, takes me back to cozy family dinners where laughter mingled with the aroma wafting from the kitchen.
In a world where fast food often reigns supreme, I found myself craving the homemade goodness that packs both flavor and love into every bite. On one particularly rainy afternoon, I decided to take matters into my own hands and create a recipe that not only delighted my taste buds but also felt like a warm hug from the inside out.
These delectable mini pot pies are perfect for everything from busy weeknights to casual gatherings with friends. With just a handful of ingredients, they promise to be a foolproof crowd-pleaser that transforms familiar favorites into convenient, individual portions. Let’s gather those ingredients and bring some joy back to the table with this simple yet irresistible recipe!
Why You'll Love This Chicken Pot Pie Cups
- These Chicken Pot Pie Cups are incredibly easy to make, ensuring you can whip them up in no time even on the busiest of weeknights.
- The delightful flavor combination of tender chicken and vibrant vegetables enveloped in flaky crusts is sure to impress your family and friends alike.
- Their versatility allows you to customize the filling based on what you have on hand, making them a perfect choice for any occasion.
- Not only do they look adorable served in individual portions, but they also make for a fun and engaging dining experience that everyone will love.
Chicken Pot Pie Cups Ingredients
These ingredients come together to create a comforting classic with a twist!
For the Filling
• Cooked chicken – shredded to allow the flavors to meld beautifully.
• Mixed vegetables – frozen is convenient; feel free to use fresh if you prefer.
• Cream of chicken soup – adds creaminess and richness to the filling.
• Garlic powder – enhances the savory notes of the dish perfectly.
• Onion powder – contributes to a well-rounded flavor profile.
• Salt – elevates the flavors, balancing the savory elements.
• Black pepper – offers a touch of warmth and depth to the filling.
For the Crust
• Refrigerated pie crusts – save time without sacrificing the flaky, delicious crust you love.
• Egg – beaten for egg wash, giving the crust a beautiful golden finish.
With these ingredients gathered, you’re on your way to creating delightful Chicken Pot Pie Cups that are sure to warm hearts and bellies alike!
How to Make Chicken Pot Pie Cups
-
Preheat your oven to 400°F (200°C). This ensures a perfect baking environment for your pots.
-
Combine in a bowl the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix until everything is well blended and the chicken is evenly coated.
-
Roll out the pie crusts on a floured surface and cut them into circles, about 4-5 inches in diameter. Aim for uniformity to ensure even cooking!
-
Press the circles into a greased muffin tin to form little cups. This will create the perfect vessel for your savory filling.
-
Fill each cup generously with the chicken mixture, allowing it to mound slightly for extra goodness.
-
Cover each filled cup with another piece of pie crust, sealing the edges tightly to avoid filling leaking out during baking.
-
Brush the tops with the beaten egg. This step is vital for achieving that gorgeous golden color we all love!
-
Bake for 20-25 minutes or until the crust is golden brown and flaky. Keep an eye on them, as ovens can vary!
-
Let cool for a few minutes before serving. This will help the filling set and make them easier to enjoy.
Optional: Garnish with fresh herbs like parsley for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Pot Pie Cups?
The perfect companion meal elevates these cozy bites to a whole new level of comfort and satisfaction.
-
Crispy Green Salad: The light crunch and freshness of mixed greens provide a refreshing contrast to the rich chicken filling. Toss in a simple vinaigrette to brighten your plate.
-
Garlic Mashed Potatoes: Creamy and buttery, these mashed potatoes offer a delightful pairing, soaking up any extra gravy from the pot pie cups. The flavors meld beautifully together for a hearty meal.
-
Roasted Vegetables: Caramelized carrots, Brussels sprouts, and sweet potatoes enhance the savory profile while adding delicious textures. Their natural sweetness balances the savory filling perfectly.
-
Buttered Corn on the Cob: Sweet, juicy corn pairs wonderfully with the deliciously savory Chicken Pot Pie Cups, adding a pop of color and flavor that screams comfort food.
-
Cheesy Breadsticks: Soft, cheesy breadsticks make for a great side, perfect for dipping into any leftover sauce. The gooey cheese and garlic flavor create a delightful taste companion.
-
Herbal Iced Tea: A cool, refreshing drink that balances the warm, savory flavors of the meal. The herbal notes provide a soothing finish to each bite, making it an ideal pairing.
-
Apple Crisp a la Mode: End your meal with a warm apple crisp topped with vanilla ice cream. The sweet, cinnamon-spiced dessert rounds off the savory experience with a touch of sweetness.
Let these suggestions complement your Chicken Pot Pie Cups, creating a comforting dining experience that feels just like home.
How to Store and Freeze Chicken Pot Pie Cups
Room Temperature: Store leftover Chicken Pot Pie Cups at room temperature for up to 2 hours after baking. They’re best enjoyed fresh, but if you need to, refrigerate them promptly.
Fridge: In an airtight container, you can keep Chicken Pot Pie Cups in the fridge for up to 3 days. Make sure they are fully cooled before sealing to maintain their crispy crust.
Freezer: For long-term storage, freeze Chicken Pot Pie Cups individually wrapped in plastic wrap and then placed in a freezer bag. They will stay fresh for up to 3 months.
Reheating: To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes or until heated through. Enjoy the delightful flavors and textures as they warm your heart again!
Chicken Pot Pie Cups Variations
Embrace the joy of customization in your Chicken Pot Pie Cups with these fun and delicious twists!
-
Dairy-Free: Substitute cream of chicken soup with a dairy-free alternative like coconut cream or almond milk for a lighter option.
-
Vegetarian: Replace chicken with sautéed mushrooms and spinach, creating a savory filling that celebrates plant-based goodness.
-
Spicy Twist: Add diced jalapeños or crushed red pepper flakes to the filling for a delightful kick that will leave you craving more.
-
Herb Infusion: Mix in fresh herbs like thyme or rosemary for an aromatic boost that elevates the overall flavor profile beautifully.
-
Cheesy Delight: Stir in shredded cheddar or mozzarella cheese into the filling for a creamy, cheesy goodness that pairs perfectly with the flaky crust.
-
Hearty Grains: Incorporate cooked quinoa or brown rice for added texture and a wholesome twist on the classic recipe.
-
Unique Vegetables: Experiment with seasonal veggies like zucchini or butternut squash for an unexpected twist that adds both color and flavor.
-
Savory Breakfast: Transform these cups into a breakfast treat by adding scrambled eggs and breakfast sausage, perfect for those cozy weekend mornings.
Let your creativity shine and tailor these Chicken Pot Pie Cups to fit your taste and occasion!
Make Ahead Options
These Chicken Pot Pie Cups are ideal for meal prep, making weeknight dinners a breeze! You can prepare the filling (chicken, vegetables, and soup) up to 3 days in advance and store it in an airtight container in the refrigerator. Additionally, you can cut the pie crusts and shape them into cups a day before baking. When you’re ready to cook, simply fill the cups, cover with the second crust, brush with egg wash, and bake them straight from the fridge. By prepping ahead, you save valuable time, allowing you to enjoy these delicious mini pot pies just as fresh and comforting as if you’d made them from scratch that day!
Chef's Helpful Tips
- When making Chicken Pot Pie Cups, ensure the pie crusts are rolled out to an even thickness for uniform baking.
- Avoid overfilling the cups with the chicken mixture to prevent leaks during baking.
- For a crispier crust, let the pie cups cool slightly in the tin before transferring them to a wire rack.
- Always check for doneness by looking for a golden brown hue, as oven temperatures can vary.
Chicken Pot Pie Cups Recipe FAQs
How do I choose the right cooked chicken?
Absolutely! When selecting cooked chicken, opt for tender and juicy pieces, ideally from rotisserie chicken or homemade leftovers. Ensure there are no dark spots or off-smells to ensure freshness and flavor.
What is the best way to store leftovers?
You can keep your Chicken Pot Pie Cups in an airtight container in the fridge for up to 3 days. Make sure they are fully cooled before sealing. This helps maintain that delicious crispy crust while ensuring they remain tasty until you’re ready to enjoy them again!
Can I freeze Chicken Pot Pie Cups, and how?
Very! To freeze, individually wrap each Chicken Pot Pie Cup in plastic wrap, then place them in a freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn. They’ll be good in the freezer for up to 3 months. When you’re ready to bake them, no need to thaw—just bake from frozen!
What are some common troubleshooting tips?
If you find that the crust is too soggy, it may be due to overfilling or insufficient pre-baking of the crusts. Try to fill them just enough, and consider baking the crusts briefly before adding in the filling for an extra crispy bite. Also, placing the muffin tin on a lower rack can help ensure the bottoms bake thoroughly.
Can I make these Chicken Pot Pie Cups vegetarian or adapt them for dietary restrictions?
Absolutely! To make these vegetarian, simply replace the chicken with your favorite plant-based ingredients like lentils or sautéed mushrooms, and use vegetable cream soup instead of chicken. Always check for allergies related to the pie crust ingredients, as they may contain gluten or dairy. Enjoy tailoring this recipe to meet your needs!
Equipment
- muffin tin
- Mixing bowl
- Rolling Pin
Ingredients
For the Filling
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables frozen or fresh
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Crust
- 2 packages refrigerated pie crusts
- 1 large egg beaten for egg wash
Instructions
How to Make Chicken Pot Pie Cups
- Preheat your oven to 400°F (200°C).
- Combine in a bowl the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Roll out the pie crusts on a floured surface and cut them into circles, about 4-5 inches in diameter.
- Press the circles into a greased muffin tin to form little cups.
- Fill each cup with the chicken mixture, allowing it to mound slightly.
- Cover each filled cup with another piece of pie crust, sealing the edges tightly.
- Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until the crust is golden brown and flaky.
- Let cool for a few minutes before serving.
