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Mini Chicken Pot Pies

Mini Chicken Pot Pies are a delightful twist on the traditional comfort food, featuring rich flavors of chicken, vegetables, and herbs in a flaky crust, perfect for any gathering or meal prep.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Appetizer, Main Course
Cuisine American
Servings 14 pieces
Calories 250 kcal

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.

Notes

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. To store, allow them to cool completely, place them in an airtight container, and keep them in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to enjoy warm again.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 2gSugar: 4g
Keyword Comfort Food, Easy Dinner, Meal Prep, Mini Chicken Pot Pies, Savory Pies
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