Easy Mini Chicken Pot Pies
Introduction
Chicken pot pie is a classic comfort food that is loved by many. The creamy filling and flaky crust make it a hearty and satisfying dish. In this recipe, we will show you how to make easy mini chicken pot pies that are perfect for individual servings. Whether you’re hosting a dinner party or simply looking for a delicious weeknight meal, these mini chicken pot pies are sure to impress. So let’s get started!
Ingredients
For the crust:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 2/3 cup unsalted butter, cold and cubed
– 4-5 tablespoons ice water
For the filling:
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cups cooked chicken, shredded
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Steps
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough. Divide it into two equal portions, shape into disks, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant.
5. Add the carrots and celery to the skillet and cook until the vegetables start to soften, about 5 minutes.
6. Stir in the shredded chicken and cook for an additional 2 minutes.
7. Sprinkle the flour over the mixture and stir well to coat the chicken and vegetables.
8. Gradually pour in the chicken broth, stirring constantly to avoid any lumps. Cook until the mixture thickens and comes to a simmer.
9. Reduce the heat to low and stir in the heavy cream. Add the dried thyme, salt, and pepper. Simmer for another 5 minutes, then remove from heat and let the filling cool slightly.
10. Roll out one portion of the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles that will fit into the cups of a muffin tin. Repeat with the remaining dough.
11. Grease the cups of the muffin tin and gently press the dough circles into each cup to form the crust.
12. Spoon the chicken filling into each crust, filling them just below the rim.
13. Roll out any remaining dough and cut into thin strips. Create a lattice pattern on top of each mini pot pie by laying the strips in a crisscross pattern.
14. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
15. Remove from the oven and let the mini pot pies cool for a few minutes before serving.
KETO AND LOW CARB Variations
For a keto or low carb version of these mini chicken pot pies, you can make a few simple substitutions:
– Replace the all-purpose flour in the crust with almond flour or coconut flour.
– Use heavy cream or coconut cream instead of regular heavy cream.
– Instead of carrots, you can use low carb vegetables like zucchini or cauliflower.
– Omit the crust altogether and use a mixture of cheese and almond flour as a topping.
Tips
– If you don’t have a pastry cutter, you can use two knives or your fingers to cut the butter into the flour.
– Make sure to let the filling cool slightly before spooning it into the crust to prevent the crust from becoming soggy.
– Feel free to add additional herbs or spices to the filling to suit your taste preferences.
– These mini chicken pot pies can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
Conclusion
These easy mini chicken pot pies are a delicious and comforting meal that can be enjoyed by the whole family. With a flaky crust and a creamy chicken filling, they are sure to satisfy even the pickiest eaters. Whether you’re hosting a dinner party or simply craving a homemade meal, these mini pot pies are a perfect choice. Try out this recipe and enjoy the warm and comforting flavors of a classic chicken pot pie in a convenient and individual serving. Bon appétit!
FAQs
Q: Can I use store-bought pie crust instead of making my own?
A: Yes, you can definitely use store-bought pie crust if you prefer. Just make sure to follow the package instructions for baking times and temperatures.
Q: Can I freeze these mini chicken pot pies?
A: Yes, you can freeze these mini pot pies before baking. Simply assemble them as instructed, place them on a baking sheet, and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. When ready to bake, just place them directly in the preheated oven and add a few extra minutes to the baking time.
Q: Can I use leftover rotisserie chicken instead of cooking chicken specifically for this recipe?
A: Absolutely! Leftover rotisserie chicken works great in this recipe and adds an extra depth of flavor to the filling.
Q: Can I use puff pastry instead of making a traditional pie crust?
A: Yes, you can use puff pastry if you prefer a lighter and flakier crust. Just make sure to follow the package instructions for baking times and temperatures.
