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5 from 1 vote

Mini Chicken Pot Pies

Hearty mini chicken pot pies packed with tender chicken, vegetables, potatoes, and a rich homemade gravy wrapped up in a buttery crust is just the perfect solution for comfort food on a cold day.  
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Chicken and Poultry
Cuisine: American
Servings: 4
Calories: 906kcal
Author: HWC Magazine

Ingredients

Chicken and Vegetable Mixture

  • 1 tablespoon olive oil
  • 2 stalks celery
  • 2 carrots
    peeled and diced
  • 1 cup potatoes
    peeled and chopped (or about 2 large potatoes)
  • ½ cup onion peeled and chopped
  • 2 cloves garlic
    peeled and minced
  • 4 cups chicken breasts
    chopped into small cubes (You can also use dark meat, white meat, left overs from a previous chicken meal)
  • salt and black pepper
    to taste
  • 1 teaspoon herbs de Provence
  • ½ ts[ paprika
  • ½ cup white wine

Homemade gravy

  • 1 tablespoon butter
  • 1 tablespoon flour (I used quinoa flour as that is what I had on hand and it gave it a lovely nutty flavour but you can use any flour you have in your pantry)
  • ¾-1 cup milk
    (I used almond milk as that is what I had on hand but feel free to use whatever kind of milk you have on hand)
  • salt and black pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon herbs de Provence
  • teaspoon nutmeg

Pie Crust

  • 3 cups flour
    (and a little extra for rolling out the dough)
  • ½ cup butter
    cold
  • teaspoon salt
  • 6 tablespoon ice water
  • 1 egg - 1 beaten egg beaten (to brush on the crust to make it brown and glossy)

Instructions

  • Preheat oven to 190 degrees Celsius (375 F).
  • Make the Chicken and Vegetable Mixture-part 1: In a medium pot, cook onions, potatoes, celery and carrots in a little of olive oil until the potatoes and carrots are fork tender (about 5-7 minutes) Add garlic and season with salt and pepper. Remove the vegetables out of the pot and keep warm.
  • Make the Chicken and Vegetable Mixture-part 2 Add a little more olive oil in the pan and add chicken sauté until the chicken is no longer pink. Salt and pepper to taste, add paprika and herbs de Provence. Add white wine to deglaze the pan. Add the vegetables back to the chicken and turn the burner down to low or off while you make the roux.
  • Make the Chicken Gravy: Place equal amounts of butter and flour into a sauce pan. Stir continuously and allow the flour taste to cook off about 2 minutes. Slowly add milk a little bit at a time while writing the roux with a whisk. Stir and add milk until it is the consistency of a creamy soup. Season with salt and pepper, paprika, herbs de Provence and nutmeg to taste. Add the roux mixture to the chicken and vegetable mixture and stir until well incorporated. Turn the burner off and keep chicken mixture warm.
  • Make the Pie Crust: If you have a food processor, this step is a breeze. Place your very cold butter, salt and flour in the processor and pulse until it it makes little granules. (If you have a small food processor like I do, you might have to make the crust in 2 batches as it will not all fit into the mini food processors) Add your super cold water to the food processor and pulse until the dough comes together and forms a ball. Depending on your humidity level, you may need a little less or a little water so just add a little bit at a time and stop once your dough forms a ball. If you do not have a food processor you will have to do this step by hand. (There is no need to let the dough rest, you can begin working with it right away. This dough is really easy to work with.)
  • Assembly- Cut the dough into 8 sections (if making 4 mini chicken pot pies- I used 4 mini cheesecake tins and these worked brilliantly or your could use medium ramikens) or 2 sections (if making one large chicken pot pie). Place a little flour on your clean and dry surface and roll out the dough in a round disks to fit the size of your pie tins with about a 1 inch overlap. Spray your pie tins with a little cooking spray and place the bottom crust flat on the bottom of pie plate and allow 1 inch to hang over the edges.
  • Put the chicken,vegetable and gravy mixture on top of the bottom crust of your pie plates/plate. If you have mini pie plates, divide the chicken, vegetable and gravy mixture evenly amongst the 4 pie tins. If using just one large pie plate, place all the  chicken, vegetable and gravy mixture inside the one pie plate. Cover the chicken pot pies with top crust and pinch edges over and use a curved edge or even just use a fork to pinch edges close for a simple design. Next, make vent holes with a knife or even a cute little heart on top to allow the steam to escape. Bush tops of mini chicken pot pies with beaten egg. Bake in oven for about 1 hour. The crust should be golden brown and the chicken gravy should be bubbling.
  • Allow mini chicken pot pies to cool for 5-10 minutes, if you can wait that long. Remove the mini chicken pot pies from the cheesecake tins (if using cheesecake tins) Serve hot with a nice tossed salad. Enjoy!

Nutrition

Serving: 1g | Calories: 906kcal | Carbohydrates: 89g | Protein: 47g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 210mg | Sodium: 602mg | Potassium: 1148mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6345IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 8mg