Mini Chicken Pot Pies – Graduation Finger Food are a delightful blend of flaky pastry and savory filling, perfect for celebrating milestones. Imagine golden-brown crusts that crumble at the touch, releasing warm, aromatic chicken and veggies, creating a symphony of flavors with every bite. The rich scent of thyme wafts through the air, making your mouth water in anticipation. For more inspiration, check out this main dish recipes recipe.
These little wonders aren’t just food; they’re memories waiting to happen. I remember my high school graduation party where mini pot pies were the stars of the buffet table. Friends and family laughed as we tried to balance plates and fold napkins while sneaking bites of these flaky delights. Whether it’s a graduation celebration or simply a casual gathering with friends, these Mini Chicken Pot Pies – Graduation Finger Food will bring joy and flavor to any occasion.
Why You'll Love This Recipe
- These Mini Chicken Pot Pies are easy to whip up, making them perfect for busy celebrations
- Their creamy filling combined with the crispy crust creates a comforting experience in every bite
- Visually appealing and fun-sized, they steal the show on any platter
- Plus, you can customize fillings based on personal preferences or leftovers!
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 3-4 chicken breasts work well; adjust based on how many guests you’re feeding.
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Frozen Mixed Vegetables: A blend of peas, carrots, and corn adds color and nutrition—no chopping required!
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Puff Pastry Sheets: Look for pre-rolled sheets in the freezer aisle; they create that wonderful flaky crust we all love.
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Chicken Broth: Use low-sodium broth for better control over seasoning; this adds depth to your filling.
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Heavy Cream: This makes the filling rich and creamy; no one can resist that velvety texture!
For the Seasoning:
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Onion Powder: This enhances flavor without adding texture—perfect for picky eaters.
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Dried Thyme: A classic herb that brings an earthy aroma to the dish; fresh thyme works too if you have it!
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 Your Oven
Preheat your oven to 400°F (200°C). While that’s happening, line a muffin tin with nonstick cooking spray or use silicone muffin cups for easy removal later. For more inspiration, check out this cooking tips recipe.
Step 2: Cook the Chicken
In a skillet over medium heat, cook diced chicken breasts until golden brown. About seven minutes should do it. Season with salt and pepper for extra flavor!
Step 3: Prepare the Filling
Add frozen vegetables to the skillet once chicken is cooked through. Pour in chicken broth and heavy cream. Stir in onion powder and dried thyme. Let this simmer for about five minutes until everything is well combined.
Step 4: Roll Out Puff Pastry
While your filling simmers away like a cozy campfire story, roll out your puff pastry sheets on a floured surface. Cut out circles slightly larger than your muffin tin cups.
Step 5: Assemble Your Mini Pies
Place pastry rounds into each muffin cup, pressing gently to fit into shape. Spoon in your chicken mixture generously but don’t overfill!
Step 6: Bake Until Golden
Top each pie with another circle of puff pastry or create little ‘lattice’ tops if you’re feeling fancy! Bake in your preheated oven for about 20-25 minutes or until golden brown.
Transfer to plates and serve warm, preferably with a side of laughter and perhaps some lighthearted competition over who gets the last one! These Mini Chicken Pot Pies – Graduation Finger Food are sure to be a hit at any gathering!
You Must Know
- This delightful mini chicken pot pie recipe offers more than just flavor; it makes entertaining a breeze
- You can easily customize the fillings based on preferences
- The golden, flaky crust paired with creamy filling makes it a hit at any gathering
- Perfect for graduations but versatile for any occasion
Perfecting the Cooking Process
Start by sautéing the chicken until golden brown, then set it aside. Prepare your vegetables in the same pan to capture those delicious drippings before mixing everything with creamy sauce and filling your pie crusts.
Add Your Touch
Feel free to swap out chicken for turkey or even add extra veggies like spinach or mushrooms. Spice it up with some Cajun seasoning or toss in a handful of cheese for that extra melty goodness!
Storing & Reheating
Store your mini chicken pot pies in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F until heated through, ensuring that crispy crust stays intact.
Chef's Helpful Tips
- Keep your crust chilled before baking to achieve that perfect flaky texture
- Pre-cook your filling slightly to avoid soggy bottoms when baking
- Always use fresh herbs for a burst of flavor that dried herbs can’t match
Nothing beats watching my friends’ faces light up as they bite into these mini chicken pot pies at last year’s graduation party! Their laughter and happy chatter filled the kitchen, making it a moment I’ll always cherish.
FAQs :
What are Mini Chicken Pot Pies?
Mini Chicken Pot Pies are delightful bite-sized versions of traditional pot pies. They feature a creamy chicken filling mixed with vegetables, all encased in a flaky pastry crust. These scrumptious treats are perfect for graduation parties, as they are easy to grab and enjoy. You can customize the filling to include your favorite vegetables or even add spices to enhance the flavor.
How do I make the crust for Mini Chicken Pot Pies?
To create the crust for Mini Chicken Pot Pies, you can use store-bought puff pastry or make your own from scratch. If making your own, combine flour, butter, salt, and cold water until a dough forms. Roll it out thinly and cut it into small circles that fit into your muffin tin for individual servings. A well-prepared crust is essential for achieving that golden, flaky texture everyone loves.
Can I prepare Mini Chicken Pot Pies in advance?
Yes, you can prepare Mini Chicken Pot Pies in advance! Assemble them completely and refrigerate them for a day before baking. Alternatively, you can bake them and then store them in an airtight container. Reheat them in the oven before serving to keep the crust crispy. This makes them an ideal choice for graduation gatherings where planning ahead helps ease the workload.
What variations can I try with Mini Chicken Pot Pies?
There are numerous variations you can try with Mini Chicken Pot Pies! Consider using turkey instead of chicken or experimenting with different vegetables like mushrooms or spinach. For a unique twist, add cheese or herbs such as thyme or rosemary to enhance the flavor profile. These variations ensure that your graduation finger food stands out and caters to diverse tastes.
Conclusion for Mini Chicken Pot Pies – Graduation Finger Food :
Mini Chicken Pot Pies are an excellent choice for any graduation celebration. They offer a delicious combination of tender chicken and flavorful vegetables wrapped in a flaky crust. With their convenient size, these savory treats allow guests to mingle while enjoying flavorful bites. Preparing them in advance can save time on the big day. By customizing fillings or exploring new variations, you can cater to various preferences and make your event memorable with this delightful finger food option.
Mini Chicken Pot Pies – Graduation Finger Food
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
Description
Mini Chicken Pot Pies are the perfect bite-sized treats for graduation celebrations or casual gatherings. These flaky pastries are filled with tender chicken, colorful mixed vegetables, and a creamy sauce, making them irresistible and easy to enjoy. With their golden crust and comforting flavors, these mini pot pies create memorable moments at any event.
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 sheets puff pastry (thawed)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin with nonstick spray.
- In a skillet over medium heat, cook diced chicken until golden brown (about 7 minutes). Season with salt and pepper.
- Add frozen vegetables, chicken broth, heavy cream, onion powder, and thyme; simmer for 5 minutes until combined.
- Roll out puff pastry on a floured surface; cut circles larger than muffin cups.
- Place the pastry in muffin cups and fill with the chicken mixture; top with another pastry circle or lattice design.
- Bake for 20-25 minutes until golden brown. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Finger Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 55mg
