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Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8 servings
Ingredients: 360 g All-purpose flour; 1/2 tspn Kosher salt; 1/2 tspn Baking powder; 227 g Unsalted butter (cold); 255 g Heavy cream (cold); 1 tbsp Olive oil; 225 g Yellow onion (finely diced); 100 g Carrot (thinly sliced); 300 g Celery (cut into ¼” thick pieces); 3 Garlic cloves (minced); 1/2 tspn Kosher salt; 1/2 tspn Black pepper (freshly cracked); 1 tspn Fresh thyme; 1 tspn Fresh rosemary (finely chopped); 56 g Unsalted butter; 60 g All-purpose flour; 14 oz Bone broth, or chicken broth; 113 g Whole milk; 50 g Parmesan (freshly grated); 400 g Rotisserie chicken breast (shredded); 150 g Frozen peas; 1 Egg wash (1 egg + 2 tablespoon heavy cream)

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!

Prep

1h

Cook

45m

Total

1h 45m

Ingredients

Method

Nutrition

For

8

M

I

For the pastry:

360

g

All-purpose flour

1/2

tspn

Kosher salt

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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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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!

Prep

1h

Cook

45m

Total

1h 45m

Ingredients

Method

Nutrition

For

8

M

I

For the pastry:

360

g

All-purpose flour

1/2

tspn

Kosher salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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!

Comments

Cancel

More to explore

Mini Chocolate Chip Cookies

40 minutes

Small Batch Brownies

48 minutes

Chocolate Peppermint Cake

2 hr 10 mins

Cherry Scones with a Cherry Vanilla Glaze

55 minutes

Small Batch Pumpkin Pie Bars with Swiss Meringue

Chocolate Espresso Linzer Cookies

2 hr 10 mins

Soft Double Chocolate Chip Cookies

27 minutes

Overnight Brioche Bread Recipe

1 hr 45 mins

Great recipes are on