Irresistible Mini Chicken Pot Pies – Perfect Graduation Finger Food

Mini Chicken Pot Pies – Graduation Finger Food are the delightful little wonders that make every graduation party sparkle. Imagine flaky, buttery crusts embracing a rich, creamy filling bursting with tender chicken and colorful veggies. The aroma wafting through your kitchen is so enticing that even your neighbor’s cat might find a way to sneak in for a taste. For more inspiration, check out this main dish ideas recipe.

These mini pot pies aren’t just food; they’re a celebration in edible form. Picture this: you’re surrounded by family and friends, laughter fills the air, and everyone is eagerly reaching for these golden beauties. They’re perfect for graduation parties or any festive gathering where finger foods reign supreme. Trust me, one bite will have you reminiscing about all those late-night study sessions fueled by takeout and dreams of caps-and-gowns.

Ingredients for Mini Chicken Pot Pies – Graduation Finger Food

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Approximately 2-3 cups, cooked and diced into bite-sized pieces for easy eating.

• Frozen Mixed Vegetables: A blend of peas, carrots, corn, and green beans works great; just toss them into the mix without any chopping.

• Butter: About 4 tablespoons; this adds richness to your filling and helps create a lovely roux.

• All-Purpose Flour: Around 1/3 cup; it thickens the filling beautifully while keeping everything cohesive.

• Chicken Broth: Use about 1 cup of low-sodium broth to control saltiness while adding depth of flavor.

For the Seasoning:

• Dried Thyme: A teaspoon will do; it adds an aromatic touch that complements the chicken perfectly.

• Salt and Pepper: To taste; season wisely as the broth already has some salt content.

For the Crust:

• Puff Pastry Sheets: You’ll need about two sheets; they’re pre-made and super easy to work with—no rolling required!

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 a cozy temperature of 400°F (200°C). Grab some mini muffin tins or ramekins because these pot pies need their own cozy beds.

Step 2: Cook Your Chicken

In a medium skillet over medium heat, melt about two tablespoons of butter. Add in your diced chicken breasts and season with salt and pepper. Sauté until fully cooked—about six to eight minutes—until they’re golden brown and smell like dinner time.

Step 3: Make the Filling

Add the remaining butter to the skillet along with flour. Stir continuously for about one minute until you have a bubbly roux. Gradually pour in the chicken broth while stirring constantly until thickened (about two minutes). Toss in those frozen mixed veggies along with thyme for flavor. Simmer gently until everything is warmed through.

Step 4: Assemble Your Pies

Roll out your puff pastry sheets on a lightly floured surface if necessary. Cut them into circles slightly larger than the muffin tin holes. Place each circle gently into the tins (don’t worry if they don’t look perfect—this isn’t MasterChef!).

Step 5: Fill ‘Em Up!

Spoon generous amounts of that delectable chicken filling into each pastry shell, filling them almost to the top but leaving some space so they can puff up beautifully.

Step 6: Top It Off

Cut smaller circles from leftover pastry for tops or simply fold over edges if you want rustic charm! Brush some melted butter on top (because butter makes everything better) then pop those cuties into the oven for about fifteen minutes or until golden brown.

Serve these Mini Chicken Pot Pies warm from the oven on a fancy platter or just straight from their muffin tin thrones! You’ll have guests raving about both how cute they are and how heavenly they taste—perfect finger food during graduation festivities or any get-together where fun meets fabulous!

Perfecting the Cooking Process

Start by preheating your oven while you chop the chicken and veggies. Sear the chicken first for a golden crust, then sauté the vegetables until tender. While preparing the creamy filling, roll out your pie crusts and fill them with joy (and chicken). Finally, bake until golden brown.

Add Your Touch

Feel free to swap out chicken for turkey or even a meat-free option like mushrooms. Experiment with herbs like thyme or rosemary for a flavor boost. Add in peas or carrots to brighten up your Mini Chicken Pot Pies, making them truly unique!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in an oven set to 350°F for about 15-20 minutes until heated through, ensuring that flaky crust stays crispy.

Sometimes I whip up these Mini Chicken Pot Pies just as an excuse to show off my cooking skills at family gatherings, and let me tell you—the compliments come pouring in faster than I can serve them!

FAQs :

What are Mini Chicken Pot Pies – Graduation Finger Food?

Mini Chicken Pot Pies – Graduation Finger Food are bite-sized versions of the classic chicken pot pie. They are perfect for celebrations like graduations, offering a comforting blend of tender chicken, mixed vegetables, and creamy sauce wrapped in flaky pastry. These mini pies allow guests to enjoy a hearty dish without the need for utensils, making them ideal finger food for any party.

How do I make the crust for Mini Chicken Pot Pies?

To create a flaky crust for your Mini Chicken Pot Pies – Graduation Finger Food, you can use store-bought puff pastry or prepare homemade dough. If you choose to make it from scratch, combine flour, cold butter, and a pinch of salt. Mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together. Chill it before rolling out for easy handling.

Can I prepare Mini Chicken Pot Pies in advance?

Yes, you can prepare Mini Chicken Pot Pies – Graduation Finger Food ahead of time. Assemble the pies and place them on a baking tray before freezing them. Once frozen, transfer them to an airtight container. When you’re ready to serve, bake them directly from the freezer. This method saves time on the day of your event and ensures they remain fresh and delicious.

What variations can I try with Mini Chicken Pot Pies?

You can customize your Mini Chicken Pot Pies – Graduation Finger Food by adding different proteins or vegetables. Consider using turkey or vegetarian alternatives like mushrooms and spinach. Experiment with various herbs and spices to enhance flavors. Additionally, try different types of cheese or even a touch of cream to elevate the filling’s richness.

Conclusion for Mini Chicken Pot Pies – Graduation Finger Food :

Mini Chicken Pot Pies – Graduation Finger Food offer a delightful twist on a beloved classic, perfect for celebrations like graduations. Their combination of savory chicken and vegetables in a convenient bite-size format makes them an ideal choice for guests looking for easy-to-eat options. By preparing these mini delights in advance, you ensure a stress-free experience on your special day while still impressing everyone with your culinary skills. Enjoy these tasty treats at your next gathering!

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Mini Chicken Pot Pies – Graduation Finger Food

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• Author: Ethan Brooks
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Mini Chicken Pot Pies are the ultimate finger food for your graduation celebration. With their flaky, buttery crust and rich, creamy filling packed with tender chicken and colorful vegetables, these bite-sized delights are sure to impress your guests. Easy to make and even easier to eat, they bring warmth and comfort to any gathering, making them a must-have for your next event.

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Ingredients

Scale 1x2x3x

• 2 cups boneless, skinless chicken breasts, cooked and diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 sheets puff pastry

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Instructions

1. Preheat your oven to 400°F (200°C) and prepare mini muffin tins.
2. In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken, season with salt and pepper, and sauté until golden brown (6-8 minutes).
3. Stir in the remaining butter and flour to create a roux. Gradually add chicken broth while stirring until thickened (about 2 minutes). Mix in frozen vegetables and thyme; simmer until warmed through.
4. Roll out puff pastry sheets and cut into circles larger than muffin tin holes. Place each circle into the tins.
5. Fill each pastry shell with the chicken mixture, leaving space for puffing.
6. Cut smaller circles from leftover pastry for tops or fold edges over for a rustic look. Brush melted butter on top.
7. Bake for about 15 minutes or until golden brown.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie (65g)
• Calories: 210
• Sugar: 1g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 40mg

Keywords: Experiment with different herbs like rosemary or add cheese to the filling for extra flavor. These pot pies can be made in advance; freeze assembled pies before baking for hassle-free entertaining.