Mini Chicken Pot Pies
Keep these mini chicken pot pies, filled with tender cubed chicken breasts, vegetables, herbs and a creamy gravy, on hand for a busy weeknight or single serving meal.
Servings 6 people
- ¾ cup butter or shortening
- 2 cups flour
- 1 teaspoon salt
- 4-5 tablespoons ice water
Pot Pie Filling:
- 4 large chicken breasts
- 4-6 cups water
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 3 carrots peeled cut into 1/2-inch circles
- 1 (12 ounce) bag frozen peas
- ½ teaspoon garlic powder
- Salt and freshly ground pepper to taste
- 1 large egg lightly beaten
- 1 tablespoon of water
Place the chicken breasts in a large stockpot and cover with six cups of cold water.
Bring the water to a boil, then reduce the heat to medium low, cover the pot and simmer for 20 minutes until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool. Reserve the chicken broth it was cooked in. Once the chicken is cool enough to touch, chop or shred the chicken.
For the pie crust:
Grate cold butter with a box grater.
Combine the flour and salt in a large mixing bowl. Add the grated butter and stir to combine until the butter is evenly incorporated.
Add the ice water, one tablespoon at a time, just until the dough comes together.
Turn dough out onto a lightly floured surface. Divide it into two equal parts. Form the dough into two round disks. Wrap each disk in plastic wrap. Place dough in the refrigerator and chill for one hour. Make the pot pie filling while you wait.
Allow the dough to sit at room temperature for 15 minutes until it is pliable enough to roll with a rolling pin. Lightly flour a flat surface and a rolling pin. Roll out each crust until they are 1/8-inch thick and about 13 inches wide.
Cut the pie crust into (6) 5-inch circles.
For the Pot Pie Filling:
Melt the butter in a large stockpot over medium heat.
Gradually add the flour and whisk until the mixture forms a paste. Cook for 2-3 minutes, stirring constantly.
Slowly add four cups of the chicken broth, whisking constantly to prevent lumps. Simmer for 10 minutes, stirring frequently, until the sauce begins to thicken. If at any point the sauce becomes too thick, add a little more chicken broth to your desired consistency.
Add the carrots, frozen peas and garlic powder.
Add the diced cooked chicken. Season with salt and pepper to taste.
To Bake the Pies:
Preheat the oven to 350 degrees.
Fill (6) 3.5-inch, six-ounce ramekins to the top with the filling.
Place a pie crust over the top of each bowl. Fold the excess under, flute the edges and into the rim of each ramekin to form a seal. Cut four small slits in the top of each crust.
Combine the egg with the water. Brush the top of each pie crust with the egg mixture.
Arrange the ramekins on a baking sheet covered with aluminum foil (to catch any leaks while cooking). Cook for 1 hour and 10 minutes or until the pie crust is golden brown and the filling is bubbling.
Allow the pot pies to cool for 15 minutes before serving.
To freeze the filling:
Allow the filling to cool completely. Transfer the filling to a freezer safe container with a lid. Be sure to leave about an inch of space between the filling and the lid of the container for expansion. You can also transfer the filling to freezer bags. Again, leave some room for expansion. Fold the top of the bag over the contents to remove any air. Seal, lay the bag flat on a countertop and carefully spread the contents in an even layer. Freeze the bags of filling flat until they are solid, then you can stand them upright or stack them to take up less room.
You will need to allow the filling to thaw completely ahead of time before using. Once thawed, it may look a little watery. Simply heat the filling over low heat, add some additional chicken broth if necessary, and it will thicken back up.
To freeze unbaked pot pies:
Follow the recipe instructions through Step X. Place the pies on a flat surface in the freezer until frozen solid, then carefully wrap each pie individually in plastic wrap and aluminum foil. Allow the pies to thaw for about eight hours in the refrigerator before applying the eggwash and baking according to recipe instructions.
Serving: 1mini pie | Calories: 287kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 373mg | Potassium: 195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 6.1mg | Calcium: 50mg | Iron: 1mg