Mini Chicken Pot Pie Recipe
Tender delicious pieces of chicken, soft vegetables and a flaky, buttery crust. These Chicken Pot Pies are perfect little individual servings of heaven.
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Ingredients
Pie Crust
- 2 Pie Crust Recipe or refrigerated pie crusts
Chicken Pot Pie Filling
- ½ Cup Unsalted Butter
- 1 Each Sweet Onions diced
- 2 Each Carrots peeled and diced
- 2 Ribs Celery diced
- ½ Cup All Purpose Flour
- 3 Cups Chicken Broth
- 2 teaspoons Dijon Mustard
- 1 teaspoon Dried Parsley
- 1 teaspoon Fresh Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup Frozen Peas
- 2 Cups Rotisserie Chicken chopped
- ½ Cup Sour Cream
- 1 Each Egg beaten
Instructions
- Prepare pie crust, as per recipe.2 Pie Crust Recipe
- While the dough is refrigerating, add the butter to a large heavy bottomed skillet and turn on the heat (medium-high).½ Cup Unsalted Butter
- Add the diced carrots, onions and celery and cook for about 5 minutes.1 Each Sweet Onions, 2 Each Carrots, 2 Ribs Celery
- Add the flour and continue to cook for 3 minutes more.½ Cup All Purpose Flour
- Slowly pour in the chicken broth while stirring constantly.3 Cups Chicken Broth
- Bring to a simmer then add the chopped rotisserie chicken and seasonings.2 teaspoons Dijon Mustard, 1 teaspoon Dried Parsley, 1 teaspoon Fresh Thyme, 1 teaspoon Salt, ½ teaspoon Black Pepper, 2 Cups Rotisserie Chicken
- Add the sour cream and peas and stir to combine. When the mixture has simmered for 5 minutes turn off the heat and allow to cool.1 Cup Frozen Peas, ½ Cup Sour Cream
- Heat the oven to 425°F.
- Take one of the discs of refrigerated dough and roll out to ⅛” thick. Cut out circles bigger than the ramekins you will be using for the pies. Lay the dough circles inside the ramekin dishes and press to shape with some dough overhanging.
- Spoon the pot pie filling into the dishes on top of the dough.
- Cut more circles that are slightly bigger than the diameter of the ramekin. Using your fingers and thumbs crimp (flute) the dough together on the edges.
- Brush the beaten egg on top then cut a couple of slits into the tops.1 Each Egg
- Bake in the oven at 425°F for 10 minutes then turn the oven down to 350° for the remaining 30 minutes.
- Remove from the oven and allow to rest for 10 minutes before serving.
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Nutrition
Serving: 1pie | Calories: 766kcal | Carbohydrates: 48g | Protein: 34g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1895mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3534IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg
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