Individual Chicken Pot Pies
Posted On 4 November 2020
I was browsing around Marshall’s — i.e. staying out of the way — when I ran across these miniature pie tins — about 5″ across rim-edge to rim-edge, ~3″ on the bottom. Wife loves chicken pot pie but always finds them too large, so I thought I’d try it. Adapted this from another recipe.
Individual Chicken Pot Pies
Servings: 4 pies
Equipment
- Small pie pans. There are disposable versions.
Ingredients
- 4 tbsp butter (½ stick)
- ½ cup finely diced onion (red, white, shallot, mix)
- ½ cup finely diced carrot
- 1 stalk celery, finely diced
- ¼ cup all purpose flour
- 3-4 cups low sodium chicken broth (see notes)°
- ¼ cup dry white wine (optional)
- 2 cups cooked chicken, cubed or shredded
- ½ tsp ground turmeric
- ½ tsp ground thyme
- ½ tsp ground red pepper flakes (optional)
- ⅓ cup heavy cream
- 2 pcs pie crust (1 box)
- 1 large egg
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onion, carrots, and celery. Reduce heat to medium-low and cook for 3-5 minutes until softening.
- Add the flour and stir to combine. Cook for another minute or two.
- Add 3 cups of the chicken stock (and wine, if using) and stir to combine. Bring back to bubbling and let thicken for 3-5 minutes.
- Add the chicken, turmeric, thyme, and red pepper flakes (if using). Stir to combine. Season with salt and pepper.
- Add the heavy cream. Stir to combine, bring back to bubbling, and let thicken for 3-5 minutes. If too thick, add a little more stock.
- Remove from heat and let cool to room temperature.
- Roll out the pie crusts and cut out bottom (~7.5" diameter) and top (~5" diameter) circles. Spray the pans with cooking oil and add the bottom crust. Add enough filling then add the top. Cut off excess and crimp the edges with a fork. (It seems like two sheets isn't enough but with rolling, using excess, re-combining, you'll actually have some left over.)
- Mix the egg with a tablespoon of water until frothy. Brush the tops of the pies. Slice vents in the top of the pies.
- Heat oven to 350°. Place the pies on a foil-lined baking sheet — if any filling 'cooks out and over' you'll thank me for this — and bake 30-35 minutes until the crust is a golden brown.
- Serve straight out of the pans or turn them out and serve upside down. Or freeze (see notes).¼
Notes
- Can also add peas (ick), mushrooms, or bell pepper. Make this your own.
- Going to try to make this vegetarian for my daughter by using tofu and mushrooms.
- You may have extra filling and dough leftover. Probably will. Might be able to get 5 pies. Might make a turnover-type. I only had 4 pans so I was limited.
- You can use chicken broth instead of stock, too.
- To freeze after baking, let cool then remove the pie from the pan and put on a sheet pan and put into the freezer for an hour. Wrap with heavy duty foil and return to the freezer. Before baking remove foil, put pie back into a pie pan, cover with foil. Put back into the pie pan and bake at 350°F covered with foil for an hour then remove the foil and cook an additional 30-50 minutes more. You can probably microwave it (without the pan or foil, of course) but no idea how long.
