Best 3 Mini Chicken Pot Pies With Bacon And Marjoram Recipes

If you're looking for a comforting and flavorful meal, look no further than mini chicken pot pies with bacon and marjoram. This classic dish combines tender chicken, vegetables, and a creamy sauce, all wrapped in a flaky crust. The addition of bacon and marjoram adds a savory and aromatic touch that will tantalize your taste buds. Whether you're cooking for a family dinner or a special occasion, these mini pot pies are sure to be a hit.

Here are our top 3 tried and tested recipes!

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Impossibly Easy Mini Chicken Pot Pies image

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g

SARAH'S MINI CHICKEN POT PIES

Sarah's Mini Chicken Pot Pies image

These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.

Provided by sarah_7373

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ large white onion, diced
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
¾ cup frozen peas
½ cup mushrooms, chopped
⅓ cup carrots, chopped
1 ¼ cups chicken broth
2 ½ cups all-purpose flour
¾ teaspoon salt
1 cup unsalted butter
½ cup cold buttermilk

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 22.9 g, Cholesterol 63.2 mg, Fat 17.8 g, Fiber 1.4 g, Protein 11.9 g, SaturatedFat 10.2 g, Sodium 312.2 mg, Sugar 1.7 g

MINI POT PIES RECIPE BY TASTY

Mini Pot Pies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg

Provided by Kathryn Aubin

Categories Appetizers

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast
5 ¼ tablespoons butter
onion, diced
3 carrots, diced
½ cup flour
1 cup milk
2 cups chicken broth
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten

Steps:

Preheat oven to 425°F (220°C).
Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
Bake for 15 minutes, until golden brown.
Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams

Tips:

Use a variety of vegetables in your pot pies to add flavor and nutrition. Some good choices include carrots, celery, onions, peas, and corn.
Don't overcook the chicken. Cook it just until it is cooked through, or it will become dry and tough.
Use a good quality puff pastry for the crust. This will make the pot pies light and flaky.
If you don't have time to make your own puff pastry, you can use store-bought puff pastry sheets.
Be careful not to overfill the pot pies. This will make them difficult to seal and they may burst open during baking.
Bake the pot pies until the crust is golden brown and the filling is bubbling.
Let the pot pies cool for a few minutes before serving.

Conclusion:

Mini chicken pot pies are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a potluck. They can be made ahead of time and frozen, so they are also a great option for busy families. With a few simple tips, you can make sure that your mini chicken pot pies turn out perfectly every time.