Our delicious miniature chicken pot pies have the perfect crust to sauce ratio and are packed with tender chicken and veggies that sit in a creamy sauce.
½lb.bonelessskinless chicken breasts, diced into ½-inch pieces
½cupdiced carrots
¾cupfrozen sweet corn
¼cupfrozen peas
1cupwater
½teaspoonchicken bouillon granules
2tablespoonsunsalted butter
2tablespoonsall-purpose flour
½teaspoonkosher salt
¼teaspoonblack pepper
1cupwhole milk
2 - 10-inchunfold-and-bake frozen pie crustsrefrigerated
1eggwhisked
Instructions
Preheat the oven to 425°F. Prepare a muffin tin with non-stick cooking spray.
For the pot pie filling: In a medium saucepan, heat the chicken, vegetables, water, and bouillon over medium heat. Stir to combine and boil for 5 minutes, stirring occasionally, until the chicken is cooked through. Remove from heat. Strain the chicken and vegetables, reserving the broth.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper. Cook 1-2 minutes until the mixture begins to brown. Add milk and reserved chicken broth. Continue cooking and stirring until the sauce thickens.
Remove from heat; then stir in reserved chicken and vegetables. Set aside.
For assembly: On a lightly floured cutting board, unroll one pie crust (leaving the other refrigerated until you are ready to use it). Using a 4-inch round cookie cutter, cut out four pieces of dough. Cut out another four pieces of dough using a 3-inch round cookie cutter. Repeat with the second pie crust.
Press the large rounds of dough into the bottom of the prepared muffin tin, ensuring a bit of the dough comes up over the rim of the muffin tin so that the top crust can be sealed to this bottom crust. Spoon the filling into the pastry. Cover with the small round and use a fork to crimp the edges together.
Whisk together the egg and a teaspoon of water. Use a pastry brush to lightly brush the egg wash over the crusts. Use a knife to cut slits in the top of the pastry so the steam can escape.
Bake for 22-25 minutes until golden brown. Allow to cool for 10-15 minutes, then remove from the pan and serve.
Notes
Storage:Freeze mini pot pies for up to 3 months or refrigerate in an airtight container for 2-3 days. Notes:
To make these ahead of time, assemble then freeze. Thaw overnight in the refrigerator, then bake.
If the pies get a little too brown, cover the tops with aluminum foil.
If you have time, use homemade pie crust.
You can vary the vegetables for whatever you enjoy in your chicken pot pies. If you add potatoes, you may need to cook them a bit longer that the rest of the vegetables and the chicken pieces.