Description
These handheld chicken pot pies combine a rich, savory filling with a flaky, buttery crust to create a comforting meal that’s perfect for lunch or dinner. Filled with tender chicken, fresh vegetables, and aromatic herbs, encased in a golden, crisp crust, these individual pies are both satisfying and portable, ideal for potlucks or family meals.
Ingredients
Scale
For the Filling:
- 6 tbsp. Unsalted Butter, Divided
- 1 cup Chopped Celery
- 1 cup Chopped Carrot
- 1 cup Diced Potato
- 2 cups Chopped Yellow Onion
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Dried Rosemary
- 1/2 tsp. Salt
- 1 cup Peas (Frozen Is Fine)
- 2 cups Diced Cooked Chicken
- 1/2 cup Flour
- 3 cups Chicken Stock
For the Crust:
- 3 3/4 cups All-purpose Flour
- 3 sticks Unsalted Butter, Cubed
- 1/2 to 2/3 cup Cold Ice Water, As Needed
- 1 Egg, Beaten with 1 Tablespoon Water (Egg Wash)
Instructions
- Prepare the Crust: In a large bowl or food processor, combine the all-purpose flour and cubed unsalted butter. Pulse or mix until the mixture resembles coarse crumbs. Gradually add cold ice water, a few tablespoons at a time, mixing just until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling Base: In a large skillet or saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped celery, carrot, diced potato, and chopped yellow onion. Sauté until the vegetables are tender and the onions are translucent, about 8-10 minutes.
- Add Herbs and Seasonings: Stir in the dried thyme, dried rosemary, and salt into the sautéed vegetables to infuse flavor evenly throughout the filling.
- Create the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook this mixture for 2-3 minutes to remove the raw flour taste, stirring constantly.
- Add Chicken Stock: Slowly pour in the chicken stock while stirring to avoid lumps. Continue stirring until the mixture thickens into a creamy sauce, about 5-7 minutes.
- Add Peas and Chicken: Stir in the frozen peas and diced cooked chicken. Cook for an additional 3-4 minutes to heat everything through and combine flavors. Remove from heat and let the filling cool slightly.
- Roll Out the Dough: Remove the dough from the refrigerator and divide it into portions, typically 8 for individual pies. On a lightly floured surface, roll each portion into a circle large enough to line and cover your pie tins or molds.
- Assemble the Pot Pies: Grease your pie molds or muffin tin. Press a dough circle into each mold to form the base. Fill with the cooled chicken and vegetable filling. Cover with another dough circle, seal the edges well by pinching or crimping, and cut a few slits on top to vent steam.
- Apply Egg Wash: Brush the tops of each assembled pot pie with the beaten egg wash to achieve a golden, glossy finish when baked.
- Bake: Preheat the oven to 375°F (190°C). Place the pot pies on a baking sheet and bake for about 30-40 minutes, or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the pot pies to cool for 5-10 minutes before removing from the molds to help set the filling and prevent burns. Serve warm and enjoy!
Notes
- This recipe is dedicated to crust lovers who appreciate a flaky, buttery pastry.
- Use cold butter and ice water when making the crust to ensure flakiness.
- Leftover cooked chicken works perfectly for the filling, making this recipe versatile and great for meal prep.
- Feel free to substitute vegetables based on availability or preference.
- Ensure the filling has cooled before assembling to prevent soggy crusts.
Nutrition
- Serving Size: 1 handheld pot pie
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg
