why make this recipe
Mini Chicken Pot Pies are a delightful twist on the traditional comfort food. They are perfect for small gatherings, cozy dinners, or even meal prep for the week. Their individual size makes them easy to serve and enjoy. Plus, they combine the rich flavors of chicken, vegetables, and herbs in a flaky crust that everyone will love!
how to make Mini Chicken Pot Pies
Ingredients:
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 3 large cloves garlic, 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
- 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
- 3 3/4 cups all-purpose flour (for dough)
- 1 1/8 teaspoons salt (for dough)
- 1 1/2 cups unsalted butter, chilled and diced (for dough)
- 1 1/8 cups ice-cold water (for dough)
- 1 large egg, lightly beaten with 1 tablespoon water (for egg wash)
Directions:
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Make the Chicken Pot Pie Filling: In a pot over medium heat, melt the butter. Add the onion, carrot, and celery. Cook until softened, about 8 to 10 minutes. Add the garlic and cook for 1 more minute. Pour in the wine, scrape the bottom, and let it evaporate for about 1 to 2 minutes. Stir in the flour and cook for 1 minute. Add the chicken stock and bring to a boil. Remove from heat and stir in the cream, chicken, peas, thyme, sage, Worcestershire sauce, salt, and pepper. Let cool to room temperature (approximately 2 hours).
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Make the Shortcrust Dough: In a bowl, whisk the flour and salt together. Cut in the butter until it looks crumbly. Drizzle in the cold water while mixing until a ball forms. Divide the dough into 2 parts, roll them into balls, flatten them, and refrigerate for 30 minutes.
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Assemble the Mini Pot Pies: Preheat the oven to 375°F. Brush the muffin pan wells with butter. Roll out the dough to 3 to 4 mm thick. Cut out 14 circles of 5 inches and 14 circles of 3 inches. Press the 5-inch circles into the muffin wells, poke holes in the bottom crust, fill with chicken filling, brush the top with egg wash, and cover with the 3-inch circles, crimping the edges. Brush again with the egg wash.
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Bake: Bake in the preheated oven for 35 to 40 minutes. Cool for 15 minutes before removing. Serve warm.
how to serve Mini Chicken Pot Pies
Mini Chicken Pot Pies are best served warm, straight from the oven. You can enjoy them on their own or pair them with a fresh green salad for a complete meal. They are also great for lunchboxes or as a snack!
how to store Mini Chicken Pot Pies
To store Mini Chicken Pot Pies, allow them to cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can reheat them in the oven for a few minutes to enjoy them warm again.
tips to make Mini Chicken Pot Pies
- Use rotisserie chicken for convenience and great flavor.
- Feel free to add other vegetables like corn or green beans.
- Make sure the dough is chilled; it helps create a flaky crust.
- For a richer flavor, you can add a splash of cream in the filling.
variation (if any)
You can customize your Mini Chicken Pot Pies by switching up the meat with turkey or using vegetables only for a vegetarian option. Adding cheese to the filling can also make it extra creamy and delicious!
FAQs
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Can I use store-bought dough for Mini Chicken Pot Pies?
Yes, you can use store-bought pie crust instead of making your own if you’re short on time. -
Can I freeze Mini Chicken Pot Pies?
Yes, you can freeze the assembled pies before baking. Just wrap them tightly in plastic wrap and foil. Bake them from frozen, but add extra time to the baking. -
How long do they take to make?
The total time to make Mini Chicken Pot Pies is about 2.5 to 3 hours, especially with the cooling time for the filling. However, active cooking time is around 1 hour.
Mini Chicken Pot Pies
Ingredients
Filling
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 3 large cloves garlic, 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 For convenience and flavor
- 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
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
Egg Wash
- 1 large egg, lightly beaten with 1 tablespoon water
Instructions
Make the Chicken Pot Pie Filling
- In a pot over medium heat, melt the butter.
- Add the onion, carrot, and celery. Cook until softened, about 8 to 10 minutes.
- Add the garlic and cook for 1 more minute.
- Pour in the wine, scrape the bottom, and let it evaporate for about 1 to 2 minutes.
- Stir in the flour and cook for 1 minute.
- Add the chicken stock and bring to a boil.
- Remove from heat and stir in the cream, chicken, peas, thyme, sage, Worcestershire sauce, salt, and pepper.
- Let cool to room temperature (approximately 2 hours).
Make the Shortcrust Dough
- In a bowl, whisk the flour and salt together.
- Cut in the butter until it looks crumbly.
- Drizzle in the cold water while mixing until a ball forms.
- Divide the dough into 2 parts, roll them into balls, flatten them, and refrigerate for 30 minutes.
Assemble the Mini Pot Pies
- Preheat the oven to 375°F.
- Brush the muffin pan wells with butter.
- Roll out the dough to 3 to 4 mm thick.
- Cut out 14 circles of 5 inches and 14 circles of 3 inches.
- Press the 5-inch circles into the muffin wells, poke holes in the bottom crust, fill with chicken filling, brush the top with egg wash, and cover with the 3-inch circles, crimping the edges.
- Brush again with the egg wash.
Bake
- Bake in the preheated oven for 35 to 40 minutes.
- Cool for 15 minutes before removing.
- Serve warm.