Reynaldo’s Cocina 📍
Mini Chicken Pot Pies
Creamy homemade mini chicken pot pies filled with seasoned chicken, vegetables, and flaky golden crust.
Ingredients
Chicken Filling
- 2 lbs cooked chicken shredded
- 2 tbsp butter
- 1/2 white onion diced
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1/2 cup frozen peas
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
Assembly
- Refrigerated pie crust or homemade pie dough
- 1 egg
- Splash of water
Equipment
- Large skillet
- Mixing spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Muffin pan
- Rolling pin
- - Pastry brush
- Sheet tray
- Cooling rack
Method
- Preheat oven to 400 degrees.
- Lightly grease a muffin pan.
- Roll out the pie dough and cut circles slightly larger than the muffin cups.
- Heat a large skillet over medium heat.
- Add butter and cook the onion for 3 to 4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add carrots and celery.
- Cook for about 5 minutes until the vegetables begin to soften.
- Sprinkle in the flour and stir continuously.
- Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly.
- Add the heavy cream and continue stirring until smooth.
- Season with salt, black pepper, garlic powder, onion powder, and thyme.
- Simmer until the mixture thickens.
- Add the shredded chicken and frozen peas.
- Cook for 3 to 4 more minutes until the filling is creamy and thick.
- Remove from heat and allow to cool slightly.
- Press dough circles into the muffin cups.
- Fill each cup with the chicken mixture.
- Top with a second dough round and seal the edges.
- Whisk the egg with a splash of water to make an egg wash.
- Brush the tops with egg wash.
- Bake for 20 to 25 minutes until golden brown and flaky.
- Allow the pot pies to rest for 10 minutes before removing from the pan.
- Serve warm.
Notes
• Let the filling cool slightly before assembling to help prevent a soggy crust.
• The filling should be thick and creamy before baking, not loose.
• Avoid overfilling the cups or the filling may bubble over during baking.
• Egg wash helps create a deeper golden color.
• Allow the pot pies to rest after baking so the filling can set properly.
