Chicken Pot Pies
These mini chicken pot pies are served individually - adapt the meat and veggies to your preferences. Try cutting shapes out of the pie crust to make it fun for your kids!
Servings: 6 servings
Ingredients
For the Pie Crust
- 1 cup plus 2 tbsp. flour
- ½ tsp salt
- 1 stick cold butter
- 8-10 tbsp ice water
For the Filling
- 4 tbsp butter, divided
- 2 cups chopped chicken, uncooked
- ¼ cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, chopped
- ½ cup broccoli, chopped
- 3 tbsp flour
- 2 cups chicken broth
- ¼ cup cream
- ¼ tsp thyme
- 1 tsp parsley
- 1 bay leaf
- ½ tsp salt
- ½ tsp pepper
Instructions
For The Pie Crust
- In a food processor, whirl the flour and the salt. Add butter and process until it is the texture of wet sand. Add water in a slow stream and process until the dough forms a ball. Wrap the dough in plastic wrap, shape into a disk, and refrigerate for 30 minutes.Preheat oven to 400°
For the Filling
- In a medium skillet, melt 1 tbsp butter. Add chicken and cook until browned and cooked through.
- Add onion, celery, carrot, and broccoli and cook until the vegetables are tender.
- Remove chicken and vegetables to a plate and keep warm.
- Heat 3 tbsp. butter in the same skillet. over medium heat. Add flour, thyme, parsley, bay leaf, salt, and pepper. Cook and stir for 1-2 minutes.
- Add chicken broth, whisking constantly. Cook and stir over medium-high heat until boiling. Cook and stir for one minute more. Add cream.
- Return chicken and vegetables to the skillet with the sauce.
Assembly
- Roll the pie dough out on a floured board to a ¼ inch thickness. Option 1: Cut into desired shapes. Place on a baking sheet and bake for 10 minutes at 400°. Divide the pot pie filling among ramekins and serve with pie crust "cookies."Option 2: Cut the pie crust into circles slightly larger than your ramekins. Divide the pot pie filling among ramekins. Top with pie crusts. Brush pie crusts with egg wash*. Bake at 400° for 15-20 minutes.
Notes
Note:
You can purchase a Pillsbury rolled pie crust from the frozen section if you want to skip Step 1.
You can use any cooked meat you already have on hand (chicken, ham, perhaps even hard boiled eggs). In that case, skip Step 2 and add the meat at Step 7.
You can use 1 1/2 cups of any vegetables you have on hand. If you use canned vegetables, skip Step 3 and add the vegetables at Step 7.
You can use jarred chicken gravy instead of making your own sauce. If you do, pour it into the saucepan and warm it up over medium heat instead of Steps 5 & 6.