Chicken pot pie is one of the oldest truly American dishes usually served as a cozy, warm meal during the colder fall and winter months. This mini chicken pot pie recipe highlights a creamy chicken stew loaded with fresh peas, potatoes, carrots and onions baked under a rich and flaky crust. Serve this delicious savory comfort food for supper or dinner.
Chicken pot pie is the perfect way to use leftover chicken and various vegetables that you already have in hand such as potatoes, peas, carrots and onions. The savory sauce gets it rich flavor from cream of mushroom soup, thyme and parsley.
The homemade crust is very easy to prepare and all you need is flour, butter, salt, a little bit of sugar and water. While baking, it develops a beautiful flaky texture that is tender and complements the savory filling.
These scrumptious little pot pies are flavorful and will definitely satisfy even the biggest appetite. This is a versatile recipe so you can easily transform it into a vegetarian dish by leaving out the chicken and adding more vegetables such as spinach, broccoli and so on.
Yield: 4 servings Time: 2 hours
Ingredients for the pie crust:
- 180g (1 1/2 cup) all-purpose flour, sifted
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons ice water
Ingredients for the filling:
- 1 cup cooked chicken, roughly chopped
- 4 medium potatoes, peeled and cut into cubes
- 1 tablespoon butter
- 1/3 cup fresh peas
- 1/2 medium onion, diced
- 1 carrot, shredded
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons flat parsley leaves, chopped
- 100 ml cream of mushroom soup
- 60 ml (1/4 cup) water
- 1 egg, lightly beaten
- For the pie crust preparation, in a medium bowl combine the flour, salt and sugar. Add the cold, cubed butter and using your fingers blend the ingredients together until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the ice water and mix just until the dough pulls together. Wrap it in plastic and refrigerate for 30-45 minutes.
- For the filling preparation, bring a pot of salted water to a boil, add the potatoes and cook until soft, for about 15 minutes. Drain and lightly mash them. Set aside.
- Bring a separate small pot a water to a boil, add the peas and blanch them for 1 minute. Drain and immediately transfer them to a bowl with cold water.
- Melt the butter in a large pan. Add the onions and cook until translucent, for about 3 minutes. Add the garlic, carrot, drained peas, thyme, parsley, salt and pepper and cook for 2 more minutes.
- In a medium bowl, combine the cream of mushroom soup with water and then add the onion mixture, mashed potatoes and shredded chicken. Mix thoroughly.
- Preheat the oven to 190°C (375°F).
- Divide the mixture among four 6-ounce ramekins.
- On a lightly floured surface, roll the dough to about 1/8-inch thickness. Invert the ramekins over the dough to trace and cut out the shapes of your dishes, leaving excess around the perimeters to seal the edges.
- Cover the filled ramekins with the prepared dough, piercing the edges with a fork to create a good seal. Prick the tops gently with a fork to help steam escape. Brush the pastry with the beaten egg.
- Bake in the preheated over for 25-30 minutes or until golden brown.
- Remove from the oven and let them stand for a few minutes to cool, before serving.
Tips and Tricks:
- Both the pastry and the filling can be made in advance and refrigerated for up to 8 hours before assembling and baking.