Description
This Mini Chicken Pot Pies Recipe combines tender chicken, vegetables, herbs, and creamy gravy inside flaky individual butter crusts. Bake the pies in a standard metal muffin pan for an easy family dinner or freezer-friendly meal.
Ingredients
Chicken Pot Pie Filling:
2 tablespoons unsalted butter
1 cup diced yellow onion
3/4 cup diced carrot
3/4 cup diced celery
3 large garlic cloves, crushed
3 tablespoons dry white wine
1 tablespoon all-purpose flour
2/3 cup chicken stock
1 tablespoon heavy whipping cream
1 1/2 cups bite-size chopped rotisserie chicken, roast chicken, or turkey
1/3 cup frozen peas, thawed and drained
1/2 tablespoon minced fresh thyme leaves
1/2 tablespoon minced fresh sage leaves
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
Shortcrust Dough:
3 3/4 cups all-purpose flour
1 1/8 teaspoons salt
1 1/2 cups unsalted butter, chilled and diced
1 1/8 cups ice-cold water, plus more if needed
Other:
1 large egg, lightly beaten with 1 tablespoon water
Additional butter for greasing the muffin pan
Instructions
1. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 8 to 10 minutes until softened but not browned.
2. Add the garlic and cook for 1 minute while stirring constantly.
3. Pour in the white wine. Scrape the bottom of the pot with a wooden spoon and cook for 1 to 2 minutes until the wine evaporates.
4. Stir in 1 tablespoon of flour and cook for 1 minute. Slowly add the chicken stock while stirring constantly. Bring the mixture to a boil.
5. Remove the pot from the heat. Stir in the cream, chicken, peas, thyme, sage, Worcestershire sauce, salt, and black pepper.
6. Cool the filling completely to room temperature, about 2 hours.
7. Whisk the flour and salt together in a large bowl. Cut in the chilled butter until the mixture looks crumbly with some pea-sized pieces.
8. Gradually add the ice water while mixing gently. Stop when the dough holds together.
9. Divide the dough into 2 equal portions. Shape each portion into a disk, wrap it, and refrigerate for 30 minutes.
10. Preheat the oven to 375 degrees Fahrenheit. Lightly grease the wells of a standard metal muffin pan.
11. Roll the dough to about 1/8-inch thick. Cut fourteen 5-inch circles and fourteen 3-inch circles.
12. Press each 5-inch circle into a muffin well. Poke a few holes in each bottom crust with a fork.
13. Add about 3 tablespoons of cooled filling to each crust. Press the filling lightly to remove large air pockets.
14. Brush the exposed crust edges with egg wash. Add the smaller dough circles and crimp the edges with a fork.
15. Brush the tops with egg wash and cut a small steam vent in each pie.
16. Bake for 35 to 40 minutes until the crusts look golden brown.
17. Cool the pies in the pan for 15 minutes. Run a small knife around each edge and remove carefully.
Notes
Cool the filling completely before assembling the pies to help prevent soggy crusts.
A metal muffin pan produces the best browning.
You can replace homemade shortcrust dough with refrigerated pie crust, puff pastry, crescent dough, or biscuit dough.
Store leftovers in the refrigerator for up to 3 days.
Freeze baked pies or cooled filling for up to 6 months.
Reheat thawed pies in a 350 degree Fahrenheit oven for 15 to 20 minutes.
The recipe makes about 3 1/2 cups of filling, so a small amount may remain.
Nutritional information represents an estimate for 1 mini chicken pot pie.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini chicken pot pie
- Calories: 363
- Sugar: 1 g
- Sodium: 404 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 83 mg