Mini Chicken Pot Pies

Mini Chicken Pot Pies

These Mini Chicken Pot Pies made with homemade dough are guaranteed to get the whole family excited about dinner. This recipe makes twelve mini pies or one 9-inch pie.


2 cups all-purpose flour
Pinch salt
1 cup butter, cut into cubes, (cold)
1/3 cup water, (cold)

Chicken Filling
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 cup diced fennel
1 sprig of thyme
1 cup peas, fresh or frozen
2 cups cooked chicken, cut into ¾-inch cubes
¼ cup white wine
1 tbsp. flour
1 tbsp. butter
1 tbsp. olive oil
1 ½ cups chicken stock
Salt and freshly ground pepper, to taste
1 egg, for egg wash
2 tbsp. milk, for egg wash


Add to food processor: flour and salt. Pulse to combine. Add the cold cubes of butter. Pulse a few times to cut the butter into flour. You want the consistency of coarse meal. Do not over mix or the butter will start to melt. Add water and pulse just until dough starts to come together. Remove and shape into a disc. Cover with plastic wrap. Let the dough rest in the fridge for 1 hour.

Heat butter and olive oil in a saucepan over medium heat. When oil is hot, add the onion, celery, carrots, fennel and thyme. Season the vegetables with salt and pepper. Cook until vegetables start to soften, about 5 minutes.

Stir in flour and let cook for 1 to 2 minutes. Slowly stir in white wine. Let wine reduce until almost all the liquid has evaporated. Add chicken stock and chicken. Bring to a boil and then reduce heat to a simmer. If using fresh peas, add now. (If using frozen peas, add at the very end of the cooking process.) Cook until sauce has thickened slightly, about 5 to 10 minutes. Taste filling and adjust seasoning as needed. Let cool before filling pies.

Preheat oven to 400 degrees F.

Cut 12 parchment paper strips about 7-inch x 1-inch. Place in muffin cups so you can easily remove the baked pot pies from the pan.

To make the egg wash, beat together the egg and milk. Set aside.

Roll pastry about ¼-inch thick. Cut out 12 tops and bottoms to fit a standard muffin cup.

Add the pastry bottoms to the prepared muffin cups. Add filling. Cover with pastry tops. Crimp and seal edges. Brush pastry with egg wash. Cut steam holes in pastry tops to allow steam to escape.

Bake pies at 400 degrees F. for 15 minutes to set the pastry. Reduce heat to 350 degrees F. and continue to bake the pies until pastry is golden brown and filling is hot and bubbling, about 25 to 30 minutes more. Let pies rest 10 minutes before serving.

Yield: 12 servings.



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