Mini chicken pot pies are the epitome of comfort food, offering a delightful blend of tender chicken, vibrant vegetables, and a creamy filling, all encased in a flaky pie crust. This recipe is special because it not only provides individual servings, making it perfect for family dinners or cozy gatherings, but also allows for incredible customization.
Ingredients
Scale:
For the Flaky Pie Crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
For the Creamy Chicken Filling:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
½ cup celery, diced
½ cup onion, chopped
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chicken broth
½ cup milk or heavy cream
1 teaspoon garlic powder
Salt and pepper to taste
For Topping:
1 egg, beaten (for egg wash)
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the diced butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with visible pieces of butter for a flaky texture.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Creamy Filling: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened (about 3-4 minutes). Stir occasionally to prevent sticking.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook for an additional minute.
Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring it to a simmer and cook until thickened (about 3-5 minutes).
Remove from heat and stir in the shredded chicken, frozen mixed vegetables, garlic powder, salt, and pepper. Mix well and set aside to cool slightly.
Assemble the Mini Pies: Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles that are slightly larger than your muffin tin cups.
Grease a muffin tin and press the dough circles into the cups, allowing some dough to hang over the edges. Fill each with the chicken filling.
Roll out any remaining dough and cut out smaller circles for the tops. Place these on top of each filled pie, sealing the edges.
Brush the tops with the beaten egg for a beautiful golden finish. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.
