Mini Chicken Pot Pies

These savory mini chicken pot pies are so incredibly delicious, and adorable to boot!


for the crust:
2 cups flour
1 teaspoon salt
1 cup cold butter
1/2 cup milk
1/2 teaspoon vinegar
for the filling:
2 small potatoes, peeled and diced
1 cup chopped carrots
1/2 cup chopped celery
1 pound chicken breast, cut into small pieces
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup chicken broth
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup frozen peas
1 egg
1 tablespoon water


To make the pie crust, in a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.

Add the potatoes, carrots, and celery to a small pot, and add water to cover. Bring the water to a simmer and cook 10-15 minutes, or until the potatoes are tender. Drain and set aside. While the vegetables are cooking, heat one tablespoon of butter over medium heat. Add the chicken and cook until lightly browned. Add the second tablespoon of butter, then stir in the flour and cook until golden. Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce. Stir in salt, pepper, and frozen peas and cook until heated through. Stir the cooked vegetables into the chicken mixture and let cool for 10-15 minutes.


Preheat the oven to 350. Roll out half of the pie crust into a large rectangle, then cut into six large circles using a bowl. Press each circle into the well of a jumbo muffin tin. Scoop the filling into each well of the muffin tin, filling to the top. Roll out the remaining pie crust into a large rectangle, and cut into thin strips. Weave the strips into a lattice. Press down on the lattice gently to stick the pieces to each other. Using a 4 inch cookie cutter, cut 6 circles out of the lattice. Place a lattice top on each mini pie, and fold or crimp the edges together. In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of the crust, spreading evenly. Bake 50-60 minutes, or until the crust is golden brown and the filling is bubbling and thick. Let cool before serving.

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