Introduction
Mini chicken pot pies are the perfect comfort food for any occasion. They are savory, hearty, and bursting with flavor, all packed into a convenient, individual-sized portion.
Whether you’re making them for a family dinner, party, or just because you’re craving something warm and delicious, these mini chicken pot pies are sure to be a hit.
The flaky, buttery crust and creamy filling of shredded chicken and vegetables make these pies irresistible.
Plus, they’re easier to make than traditional full-sized pot pies, so you can enjoy the same delicious taste in a fraction of the time. Let’s dive into how you can make these little delights in your own kitchen.
Ingredients
For the crust:
2 cups all-purpose flou
– 1/2 teaspoon salt
– 2/3 cup unsalted butter, cold and cubed
– 4-5 tablespoons ice water
For the filling:
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cups cooked chicken, shredded
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions
Begin by preparing the crust. In a large mixing bowl, combine the flour and salt. Add the cubed butter, and use a pastry cutter or your hands to work the butter into the flour until the mixture looks like coarse crumbs.
Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough forms. If necessary, add more water.
but avoid overworking the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until softened.
Add the diced carrots and celery, continuing to cook for another 5 minutes until the vegetables start to soften and become fragrant.
Stir in the shredded chicken, allowing it to mix with the vegetables. Sprinkle the flour over the mixture and stir to coat everything evenly.
Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, and cook for 5-7 minutes until it thickens into a creamy consistency.
Pour in the heavy cream, followed by the dried thyme, salt, and pepper to taste. Stir everything together and let it simmer for an additional minute before removing from heat. Set the filling aside to cool while you prepare the crust.
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or mini pie dish. Roll out the chilled dough on a floured
surface, and use a round cutter or a glass to cut circles large enough to fit in the muffin tin. Gently press the dough into the tin, ensuring it covers the bottom and sides.
Spoon the chicken filling into the prepared dough cups, filling each one nearly to the top. Roll out the remaining dough and cut smaller circles to place on top of the pies.
Press the edges to seal, and use a fork to crimp the edges. Cut small slits in the top of each pie to allow steam to escape.
Bake the mini chicken pot pies in the preheated oven for about 25-30 minutes, or until the crust is golden and the filling is bubbling. Let them cool for a few minutes before serving.
How to Make
Start by making the crust. Combine the flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until it forms pea-sized crumbs.
Gradually add in the ice water and mix until the dough just comes together. Be careful not to overmix. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Next, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking them until they’re soft and fragrant.
Stir in the diced carrots and celery, cooking for another 5 minutes until the vegetables begin to soften.
Once the vegetables are tender, add the shredded chicken and stir. Sprinkle the flour over the mixture, and stir to coat.
Slowly add the chicken broth, stirring continuously to avoid lumps. Allow the mixture to simmer and thicken for 5 minutes before stirring in the heavy cream, thyme, salt, and pepper.
Once the filling has thickened to a creamy consistency, remove the skillet from the heat and allow it to cool for a few minutes. Meanwhile.
prepare the muffin tin or mini pie dish by greasing it lightly. Roll out the chilled dough on a floured surface and cut circles large enough to fit into the muffin tin, pressing the dough into each cup.
Spoon the filling into each dough-lined muffin tin, almost to the top. Use the remaining dough to create top crusts.
sealing the edges by pressing them together and crimping them with a fork. Cut small slits in the top of each pie to allow steam to escape during baking.
Bake the mini chicken pot pies at 375°F (190°C) for 25-30 minutes, until the crust is golden brown. Allow them to cool for a few minutes before serving. These mini pies make a great snack or a full meal on their own.
Variations
For a twist on the classic mini chicken pot pie, consider swapping out the chicken for turkey. This variation works wonderfully with leftover turkey after a holiday feast, giving it a fresh, new life in a warm pie.
If you’re looking to add a bit of color and flavor to the filling, try adding peas, corn, or green beans. These vegetables not only.
complement the creamy filling, but they also give the pies an extra burst of freshness and texture.
For a more robust flavor, try adding a pinch of paprika, cayenne pepper, or curry powder to the filling. These spices will enhance the savory richness of the dish, giving it a unique kick.
To make the recipe a little lighter, you can substitute the heavy cream with half-and-half or a lower-fat milk option.
The texture of the filling will be slightly different, but still rich and satisfying.
Vegetarians can easily make this recipe by substituting the chicken with mushrooms, tofu, or a variety of vegetables like zucchini, spinach, or sweet potatoes.
Just make sure to cook the vegetables thoroughly before adding them to the filling.
For a dairy-free version, use plant-based butter for the crust and replace the cream with coconut milk or almond milk. This will keep the dish creamy without using any dairy.
If you’re short on time, store-bought pie crusts can be used instead of making your own. This quick shortcut will save you time without sacrificing flavor.
Tips
Make sure to use cold butter when making the crust. Cold butter helps create a flakier, more tender crust as it melts during baking.
If the dough becomes too sticky when working with it, simply sprinkle it with a bit of extra flour. Be careful not to overwork it, as this can lead to a tough crust.
If you’re having trouble getting the dough to fit into the muffin tin, you can lightly press the dough with your fingers to shape it. Just be sure to avoid rolling it out too thin.
To prevent the filling from being too runny, let it cool slightly before adding it to the crust. This will help the filling firm up, making it easier to work with and less likely to leak.
For an extra golden crust, brush the top of each mini pie with a little egg wash (a mixture of egg and water) before baking. This will give the pies a shiny, crispy finish.
If you prefer a thicker crust, you can double the dough recipe and create a more substantial pie. This will result in a thicker, heartier base and top.
Leftover mini chicken pot pies can be stored in the refrigerator for up to 3 days. Simply reheat in the oven at 350°F (175°C) until heated through, or microwave them for a quicker option.
Conclusion
Mini chicken pot pies are a cozy, comforting dish that’s perfect for any time of year. Their individual servings make them ideal for both casual meals and special occasions.
Whether you’re preparing them for a family dinner or as a fun appetizer for guests, these little pies are sure to satisfy everyone’s cravings.
With simple ingredients and easy-to-follow instructions, you’ll be able to make these mini pies in no time. Feel free to play around with different variations to make the recipe your own, and enjoy these delicious bites of comfort.