Description

These crispy mini chicken pot pies feature a flaky golden crust and a creamy, savory filling, perfect for a comforting and easy homemade meal.

Ingredients

Scale

2 ½ cups all-purpose flour (300 g)
½ cup cold unsalted butter, cubed (113 g)
¼ cup cold vegetable shortening (56 g)
6–8 tablespoons ice-cold water
1 teaspoon salt
2 cups cooked chicken breast, shredded or diced (about 300 g)
½ cup diced carrots (75 g)
½ cup frozen peas (75 g)
½ cup diced celery stalks (75 g)
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 cup chicken broth (240 ml)
½ cup heavy cream (120 ml)
3 tablespoons all-purpose flour
3 tablespoons butter
1 teaspoon fresh thyme leaves, finely chopped (or ½ teaspoon dried thyme)
Salt and pepper to taste
1 large egg, beaten
1 tablespoon water

Instructions

Make the crust dough: In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add cold cubed butter and shortening. Use a pastry cutter or fingertips to cut fats into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add 6 tablespoons ice-cold water, mixing gently until dough just holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the filling: Melt 3 tablespoons butter in a skillet over medium heat. Add diced onion, carrots, and celery; cook for 5-6 minutes until softened. Stir in minced garlic and cook for 1 minute. Sprinkle 3 tablespoons flour over veggies, stirring to coat and cook out raw flavor for 2 minutes. Gradually whisk in 1 cup chicken broth and ½ cup heavy cream, stirring constantly until thickened and bubbly. Add shredded chicken, frozen peas, and thyme leaves. Season with salt and pepper. Simmer for …
Preheat oven to 400°F (200°C).
Roll out the dough on a lightly floured surface to about ⅛-inch (3 mm) thickness. Using a round cutter slightly larger than mini pie tins, cut out enough circles for bottoms and tops of pies.
Assemble pies: Press dough circles into mini pie tins. Spoon filling into each crust, leaving a small gap at the top. Cover with another dough circle, pressing edges to seal. Cut small vents in top crust to release steam.
Apply egg wash: Beat 1 egg with 1 tablespoon water and brush tops of pies for golden finish.
Bake pies on a baking sheet for 25-30 minutes or until crust is golden and crisp. Watch carefully to avoid burning.
Let pies cool for 5-10 minutes before serving to allow filling to set.

Notes

Keep ingredients cold for flaky crust. Do not overfill pies to prevent sogginess. Vent top crust to release steam. Cover crust edges with foil if browning too fast. Let filling cool before assembling to keep crust flaky. Pies can be assembled ahead and refrigerated up to 24 hours before baking. Freeze unbaked pies on a tray, then store in freezer bag for up to 2 months; bake from frozen adding 5-10 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 mini pot pie
Calories: 275
Sugar: 3
Sodium: 350
Fat: 15
Saturated Fat: 7
Carbohydrates: 22
Fiber: 2
Protein: 14

Keywords: mini chicken pot pies, crispy crust, flaky crust, comfort food, easy chicken pot pie, homemade pot pies, savory pies