Irresistible Mini Chicken Pot Pies – Graduation Finger Food

There’s something magical about Mini Chicken Pot Pies. Picture this: golden, flaky crusts enveloping tender chicken pieces, a medley of vibrant veggies, and a comforting gravy that wraps everything in a warm hug. These little wonders are not just food; they’re like tiny, edible party hats ready to elevate any occasion. And what better occasion than graduation? When the cap toss is complete and the celebrations begin, these Mini Chicken Pot Pies – Graduation Finger Food will steal the show faster than you can say “congratulations!”

I still remember my cousin’s graduation party where a platter of these delightful bites disappeared in record time. The laughter and cheers mingled with the aroma of savory goodness wafting through the air created an unforgettable atmosphere. It was as if the flavors were saying, “You did it!” with every crispy bite. Whether you’re hosting a gathering or simply celebrating a personal victory, these Mini Chicken Pot Pies will make every moment feel extra special.

Ingredients for Mini Chicken Pot Pies – Graduation Finger Food

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this main dish ideas recipe.

• Boneless, Skinless Chicken Breasts: Use about 2-3 chicken breasts for juicy filling; feel free to use rotisserie chicken for convenience.

• Frozen Mixed Vegetables: A blend of peas, carrots, and corn gives color and nutrition without the chopping work.

• Puff Pastry Sheets: The star ingredient that creates flakiness; make sure to thaw before use for easy rolling.

• Chicken Broth: Adds depth of flavor; low-sodium varieties help control saltiness.

• Heavy Cream: For a rich sauce that makes each pie creamy and dreamy.

• Onion: Use one medium onion for sweetness and aroma; diced finely to blend well into the filling.

• Garlic Cloves: Fresh garlic enhances flavor; about two cloves will do nicely.

• Dried Thyme and Parsley: Essential herbs that add fragrant notes; dried versions are perfect for this recipe.

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 it warms up, grab your baking sheets and line them with parchment paper—this helps prevent sticking later.

Step 2: Cook the Chicken

In a large skillet over medium heat, add a splash of olive oil. Once it’s hot, toss in your diced chicken breasts seasoned with salt and pepper. Cook until browned all over and no longer pink inside—about 7-9 minutes should do it.

Step 3: Sauté the Veggies

Add diced onions and minced garlic into the skillet with your cooked chicken. Sauté until softened—around three minutes will infuse your kitchen with delicious aromas!

Step 4: Make the Filling

Pour in chicken broth and heavy cream into the skillet along with frozen mixed vegetables. Stir in thyme and parsley before letting everything simmer gently for about five minutes until thickened.

Step 5: Prepare Puff Pastry

While your filling simmers away like it owns the place, roll out thawed puff pastry sheets on a floured surface. Cut them into circles or squares that fit your muffin tin (about four inches wide works great).

Step 6: Assemble & Bake

Spoon generous amounts of filling into each pastry cup in your muffin tin before placing another pastry circle on top. Seal edges by crimping with a fork! Bake these beauties for about twenty minutes or until golden brown.

Transfer to plates and serve warm alongside some sweet dipping sauces or simply enjoy them fresh from the oven!

Now you’re armed with an irresistible recipe for Mini Chicken Pot Pies – Graduation Finger Food that everyone will love! Get ready to celebrate those hard-earned achievements while indulging in flavors that bring joy with every bite!

Perfecting the Cooking Process

For more inspiration, check out this helpful cooking tips recipe.

Start by preheating your oven while you chop the vegetables and dice the chicken. Sear the chicken first for a golden crust, then sauté the veggies before combining everything in a creamy sauce. Finally, fill your pie crusts and bake until golden brown.

Add Your Touch

Feel free to swap out chicken for turkey or even vegetables for a vegetarian option. Adding herbs like thyme or rosemary can elevate the flavor. You could also experiment with different cheeses for a cheesy twist.

Storing & Reheating

Store leftover Mini Chicken Pot Pies in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F until warmed through, ensuring that crust stays crispy.

Sometimes I make these Mini Chicken Pot Pies when friends visit. The first time I served them, everyone raved about how delicious they were—talk about pressure! Now they’re a must-have at every gathering!

FAQs :

What ingredients do I need for Mini Chicken Pot Pies – Graduation Finger Food?

To create delicious Mini Chicken Pot Pies, you will need cooked chicken, mixed vegetables (like peas and carrots), cream of chicken soup, and biscuit dough or pie crust. Seasonings like salt, pepper, and thyme enhance the flavor. These ingredients combine to create a savory filling that is perfect for graduation celebrations. You can customize the filling with your favorite vegetables or herbs, making this recipe versatile and suitable for any gathering.

How long does it take to prepare Mini Chicken Pot Pies?

Preparing Mini Chicken Pot Pies takes about 30 minutes in total. This includes around 10 minutes for chopping vegetables and mixing the filling, followed by 20 minutes of baking time. The quick prep makes them an excellent choice for graduation finger food when you need to serve guests efficiently without sacrificing flavor. You can also make them ahead of time and reheat them before serving.

Can I make Mini Chicken Pot Pies in advance?

Yes, you can absolutely prepare Mini Chicken Pot Pies in advance. Simply assemble them and store them in the refrigerator for up to a day before baking. If you want to freeze them, ensure they are tightly covered or placed in an airtight container. When you’re ready to serve, bake from frozen but allow extra time for cooking. This makes them a convenient option for graduation parties or any busy event.

What can I serve with Mini Chicken Pot Pies at a graduation party?

Mini Chicken Pot Pies pair wonderfully with various sides at a graduation party. Consider serving a fresh garden salad or coleslaw for a refreshing contrast. You could also offer dips like ranch or garlic sauce for added flavor. For beverages, sweet tea or lemonade complements these savory bites beautifully. Together, they create an inviting spread that everyone will love.

Conclusion for Mini Chicken Pot Pies – Graduation Finger Food :

Mini Chicken Pot Pies are an ideal choice for graduation finger food, offering both taste and convenience. With simple ingredients and quick preparation time, they fit perfectly into any celebratory menu. Their customizable nature allows you to cater to different preferences while ensuring satisfaction among your guests. Whether enjoyed fresh from the oven or made ahead of time, these little pies promise to be a hit at your next gathering!

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Mini Chicken Pot Pies – Graduation Finger Food

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• Author: Mark Taylor
• Total Time: 30 minutes
• Yield: Approximately 12 mini pies 1x

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Description

Mini Chicken Pot Pies are the ultimate finger food for celebrations, particularly graduations. These delightful bites feature a flaky puff pastry crust enveloping a creamy filling of tender chicken and colorful mixed vegetables. Perfectly portioned for easy serving, they bring comfort and joy to any gathering. Quick to prepare and completely customizable, these mini pies will be the star of your next buffet or party.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 sheet puff pastry (thawed)
• 1 cup low-sodium chicken broth
• ½ cup heavy cream
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 2 tsp olive oil for cooking

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Instructions

1. Preheat oven to 400°F (200°C) and line a muffin tin with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper; cook until browned (7-9 minutes).
3. Add onions and garlic; sauté for about 3 minutes until softened.
4. Stir in chicken broth, heavy cream, frozen vegetables, thyme, and parsley. Simmer for 5 minutes until thickened.
5. Roll out puff pastry on a floured surface; cut into circles that fit your muffin tin.
6. Spoon filling into each pastry cup and cover with another pastry circle. Crimp edges with a fork to seal.
7. Bake for 20 minutes or until golden brown. Serve warm.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie (70g)
• Calories: 220
• Sugar: 2g
• Sodium: 310mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 35mg

Keywords: - For variety, substitute chicken with turkey or use mixed vegetables based on preference. - Consider adding cheese or extra herbs for enhanced flavor. - Store leftovers in an airtight container in the fridge for up to three days.