How to Make Mini Pies | Mini Chicken Pot Pies | Mini Peach Pies | Masterchef Mini Pie & Quiche Baker
Recipes in this Video
Mini chicken pot pies are a beloved American comfort food, often enjoyed during family gatherings and holidays. These bite-sized versions maintain the classic flavors of the traditional dish while offering a fun, portable format. They have become popular at parties and potlucks, showcasing the versatility of the classic recipe, which can also be adapted with various fillings like vegetables or different proteins.
Ingredients
- ●chicken
- ●pie crust
- ●carrots
- ●peas
- ●celery
- ●onion
- ●garlic
- ●chicken broth
- ●heavy cream
- ●butter
- ●flour
- ●thyme
- ●salt
- ●black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cook diced chicken in a skillet over medium heat until no longer pink, about 5-7 minutes.
- 3Remove chicken and set aside. In the same skillet, melt butter over medium heat.
- 4Add chopped onion, celery, carrots, and garlic; sauté until softened, about 5 minutes.
- 5Sprinkle flour over the vegetables and stir to combine; cook for 1-2 minutes.
- 6Slowly add chicken broth, stirring constantly until thickened, about 3-4 minutes.
- 7Stir in heavy cream, thyme, salt, and pepper; return chicken to the skillet and mix well.
- 8Roll out pie crust and cut into circles to fit mini muffin tins.
- 9Place crusts in the muffin tins, pressing down gently.
- 10Fill each crust with the chicken and vegetable mixture, being careful not to overfill.
- 11Cover each pie with another circle of pie crust, sealing the edges with a fork.
- 12Cut small slits in the top crust for steam to escape.
- 13Bake for 20-25 minutes or until golden brown.
- 14Let cool for a few minutes before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1 cup unsalted butter, chilled and diced
- ●6-8 tbsp ice water
- ●2 cups fresh peaches, peeled and diced
- ●1/2 cup granulated sugar
- ●1 tbsp cornstarch
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, mix the flour and salt together.
- 3Add the chilled butter to the flour mixture and mix until it resembles coarse crumbs.
- 4Stir in the ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
- 5In another bowl, combine the diced peaches, sugar, cornstarch, vanilla extract, and cinnamon. Mix well and set aside.
- 6Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass.
- 7Place half of the circles on a baking sheet lined with parchment paper. Spoon a small amount of the peach filling onto each circle.
- 8Top with the remaining dough circles and seal the edges by pressing with a fork.
- 9Brush the tops with the beaten egg for a golden finish.
- 10Bake in the preheated oven for 25-30 minutes or until golden brown.
- 11Remove from the oven and let cool before serving.
Equipment
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