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Heart-Shaped Mini Chicken Pot Pies Recipe

ByTaipi

Imagine biting into a flaky, buttery crust only to find a creamy, savory chicken filling that tastes like a hug from grandma—except way cuter because it’s heart-shaped.

These mini chicken pot pies aren’t just food; they’re a love letter to your taste buds. Perfect for date night, Galentine’s Day, or just pretending you’re a contestant on The Great British Bake Off.

Who needs takeout when you can serve these golden little masterpieces? They’re easy, delicious, and guaranteed to make you look like a culinary genius. Let’s get cooking.

Why This Recipe Slaps

First, it’s adorable.

Heart-shaped food automatically tastes 37% better (scientifically unproven but emotionally accurate).

Second, the filling is creamy without being gloppy, packed with tender chicken, veggies, and just the right amount of seasoning. The crust?

Golden, flaky, and sturdy enough to hold its shape—no soggy bottoms here. Plus, mini means portion control is optional (we won’t judge if you eat four).

Ingredients You’ll Need

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen mixed vegetables (carrots, peas, corn—no one’s judging your veggie preferences)
  • 1/3 cup unsalted butter (because salted butter crimes are real)
  • 1/3 cup all-purpose flour (the glue holding your dreams together)
  • 1 3/4 cups chicken broth (homemade or store-bought, we’re not picky)
  • 2/3 cup whole milk (skim milk will work, but why live like that?)
  • 1 tsp garlic powder (the flavor booster)
  • 1 tsp onion powder (its best friend)
  • Salt and pepper to taste (don’t skip this unless you like bland sadness)
  • 2 store-bought pie crusts (or homemade if you’re fancy)

Step-by-Step Instructions

  1. Preheat your oven to 425°F (220°C). Grease a heart-shaped muffin tin or regular muffin tin (love is a mindset, not just a shape).
  2. Make the filling: Melt butter in a saucepan, whisk in flour to form a roux, then slowly add broth and milk.

    Stir in seasonings, chicken, and veggies. Cook until thick—think gravy, not soup.

  3. Roll out the pie crusts and cut into heart shapes (use a cookie cutter or freehand it if you’re feeling artsy).
  4. Line the muffin tin with the bottom crusts, fill with the chicken mixture, then top with another heart-shaped crust. Crimp the edges with a fork.
  5. Bake for 15–18 minutes until golden brown.

    Let cool for 5 minutes—unless you enjoy molten lava burns.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven (microwaving will murder the crust’s dignity). For longer storage, freeze unbaked pies and bake straight from frozen, adding 5–7 extra minutes.

Why You’ll Love These Mini Pies

They’re versatile (appetizer? main course? snack at 2 AM?).

They’re kid-friendly (hide veggies in there—we won’t tell). And they’re impressive without requiring chef-level skills. Plus, heart-shaped food = instant Instagram cred.

Nutrition Stats (Per Pie)

  • Calories: 220
  • Protein: 9g
  • Carbs: 18g
  • Fat: 12g
  • Fiber: 1g

Common Mistakes to Avoid

  • Overfilling the pies: They’ll explode like a love-struck volcano.
  • Underseasoning the filling: Taste it before baking.

    Bland food is a crime.

  • Skipping the egg wash: Without it, your crust won’t get that golden glow.

Alternatives to Spice Things Up

  • Vegetarian: Swap chicken for mushrooms and veggie broth.
  • Spicy: Add diced jalapeños or a dash of hot sauce to the filling.
  • Cheesy: Stir in cheddar or parmesan because cheese makes everything better.

FAQs

Can I use puff pastry instead of pie crust?

Absolutely. Puff pastry gives a flakier, fancier result—just adjust baking time (it browns faster).

Can I make these ahead of time?

Yes! Assemble unbaked pies, freeze, and bake when needed.

No one will know you didn’t slave over them fresh.

Why did my filling turn out runny?

You probably didn’t cook the roux long enough. FYI, patience is a virtue (and a thickener).

Can I use fresh veggies instead of frozen?

Sure, but sauté them first—raw veggies = crunchy disappointment.

Final Thoughts

These heart-shaped mini chicken pot pies are the ultimate combo of cute and delicious. They’re easy enough for weeknights but special enough for holidays.

Whether you’re cooking for someone you love or just treating yourself, these pies deliver. Now go forth and bake—your future self (and your stomach) will thank you.

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