I love cooking individual sized foods. It’s perfect for the kiddos little hands, and as an adult, mini sized food is just fun to eat! Chicken Pot Pie is the perfect recipe to use up leftover chicken, and by making mini chicken pot pies, they cook a lot quicker, so dinner can be done in around an hour.
This post includes recipes for both chicken pot pie and a foolproof homemade pie dough that you can use for so many other dinners and desserts – sweet potato pie, anyone?
The first step in making chicken pot pie is to make pie dough. If you don’t have the ingredients, or the time, buy a refrigerated pie dough – they are great for when you cannot make your own, but lets me honest, nothing really compares to flaky homemade pie dough. Unless you’re my Mom, then it’s a completely different story… Mom, share your pie dough experiences in the comments!
Homemade pie dough is something I made EVERY weekend when I worked at Sur La Table, since almost every class we taught included a pie, or pastry of some sort. This recipe is a variation of the recipe I learned while working with pastry chefs, and it always works.
Pie dough is simple, it follows a basic 3-2-1 ratio:
3 parts flour
2 parts fat (butter or lard)
1 part ice water
When making pie dough, make sure that your butter and water are ice cold. I like to cut my butter into cubes first, and then freeze the cubes in the bowl I am going to be making my pie dough in to make sure everything is icy cold. The cold butter helps make a light and flaky pie dough because the little pieces of frozen butter expand in the oven, creating buttery air pockets.
Learn more about making perfect pie dough here.
1 ¼ cup all purpose flour
1 stick butter, cut into ½ inch cubes
1/3 cup ice water
Cut butter into 1/2 inch cubes and place in a large bowl in the freezer for 10-15 minutes. Remember, the colder the butter, the flakier the dough.
In a small bowl, mix flour and salt.
Add flour mixture to butter. Using a pastry cutter, blend flour and butter until small pea-size pieces of butter are even distributed throughout the flour.
Add ice water to butter and flour and stir in with your hands until a shaggy dough forms.
Dump dough onto a lightly floured surface and knead until dough forms a ball.
Divide in two equal size balls, and flatten into discs. Cover with plastic wrap and refrigerate at least 3o minutes.
Roll pie dough out and use in your favorite recipes, like this delicious chicken pot pie!
Now that you’ve mastered pie dough, it’s time to make the filling for the chicken pot pies. I like to use leftover chicken for my pot pie, but if you do not have any leftover chicken, cook 2 chicken breasts, or the combination of chicken breast and thigh in a large pot of boiling chicken stock or roast in the oven until tender and cooked through. Cut cooked chicken into bite size pieces and use in recipe as follows.
1 recipe foolproof pie dough (above)
2 cups cooked chicken, shredded or cut into bite size pieces
1 yellow onion
2 stalks celery or 1/2 zucchini
1 cup frozen peas
3 cups chicken stock
1 cup milk or cream
1 stick butter
1/4 cup flour
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
Prepare and roll out 1 recipe of foolproof pie dough about 1/4″ thick on a lightly floured surface. Cut rolled pie dough into 4″x4″ squares, and press into a lightly greased cupcake tin, leaving about 1/2″ of pie dough sticking out in the corners to fold over.
Finely dice onion, carrot, and celery or zucchini into even size pieces.
In a large pot over medium-high heat, melt butter. Add veggies and cook until onions are translucent, and start to soften – about 10 minutes.
Reduce heat to medium, and add flour, salt, pepper and garlic powder and stir to completely coat the vegetables. Cook, stirring frequently until the flour turns a sandy color – about 3 more minutes.
Add chicken stock and stir, scraping up and browned bits on the bottom and bring to a boil. Reduce heat to simmer, and add cream or milk and peas. I forgot to add the peas when I made this. Oops.
Stir in chicken.
Remove from heat and add about 3 tbsp of filling to each cupcake tin.
Fold corners of dough in being sure to leave a little hole in the corners to allow steam to escape, and if you want, brush the tops with egg whites.
Bake for 35-40 minutes. Let cool for 10 minutes. I forgot to take a picture of them when they came out of the oven, and this is the only picture I have of the cooked pot pie – somehow the good pictures got deleted from my camera.
You can freeze cooked pot pies in a single layer on a baking sheet, and then transfer to a labeled ziplock bag for easy week night dinners, or easy after school snacks.
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