Mini Chicken Pot Pies

Individual mini chicken pot pies will forever be one of the most comforting fall or winter meals. The simple chicken and vegetable filling seasoned with fresh herbs is encased in the most tender, melt-in-your-mouth pastry. Each bite is like a warm, cozy hug!

Ingredients

Method

Nutrition

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Step 1

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For

8

M

I

For the pastry:

360

g

All-purpose flour

1/2

tsp

Kosher salt

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Per Serving

Calories

705kcal

Fat

46g

Saturates

27g

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Notes

Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use cold butter and cold heavy cream, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Customize the filling! Swap out the chicken for turkey or ham to use up leftovers after the holidays. Not a fan of peas? Leave them out and add more carrots!

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