These little chicken pot pies are a great appetizer or finger food that is easy to make. Flavorful chicken pot pie filling wrapped in flaky shortcrust pastry.
Then came the desserts: the Buttermilk Panna Cotta that I posted last week, some cute little Salted Caramel Chocolate Petit Fours that I based on this recipe but changed the buttercream to Salted Caramel, and the cutest little Lemon Meringue Pies that will also be posted on the blog soon.
The history of little chicken pies is long and interesting. The first recipe for a chicken pie was written down in the Middle Ages when pies were made with many kinds of meats and vegetables. Over time, chicken pies got more and more popular, and people from all walks of life liked them. Individual meat pies, like the mini chicken pies we enjoy today, became popular in England in the 18th century. They were eaten as a snack or a quick supper on the road.
What Makes Mini Chicken Pies Popular?
For several reasons, mini chicken pies are a popular snack. First of all, they are really simple to manufacture. You can make a bunch of little chicken pies quickly with just a few simple ingredients. Second, they can be used for any event. Mini chicken pies are a terrific choice whether you’re having a party or just want a quick and tasty snack. Last but not least, they taste amazing. The mix of soft chicken, tasty veggies, and a salty crust is hard to resist.
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