Growing up I remember my mother attempting to master “the pot pie recipe” for years. Each failure different from the last she never really could put the whole recipe together. From the crust being too dry to the filling oozing all over the oven, the debate in the end was always the same, is it really worth it?
From the flaky crust to the cheese sauce, replacing gravy in a normal pot pie, I have to say this recipe was a real hit in my house and completely worth it! I love the convenience of incorporating most of the major food groups together in one petite pot pie package. The addition of cayenne pepper adds subtle notes of spice to the dish to somewhat update this classic in my opinion.
Make extra! These petite chicken pot pies make an excellent addition to your lunch box! Reheat in the microwave for 2 minutes and serve! Warm and cozy taste of home served in the office!
Mini Chicken Pot Pie
Recipe type: Entree
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- ⅛ tsp italian seasoning
- ¼ cup grated Parmesan
- 1 small store-bought rotisserie chicken breast, chopped into ¼-inch pieces (about ¾ cup meat)
- 1 cup broccoli florets, cut into ¼ to ½-inch pieces, steamed (about 2 ounces)
- ½ cup carrots (cooked)
- 1 onion diced and sautéed
- ½ cup frozen corn sautéed until tender
- All-purpose flour
- Two 10-inch round unfold-and-bake frozen pie crusts, thawed
- 1 large egg
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees
- Spray a 12-count muffin pan with vegetable oil cooking spray.
- Set aside.
- For the pot pie filling: Melt 1 tablespoon of butter into a pan over medium heat once melted add the diced onion, sauté with all the herbs and spices until translucent and set aside.
- In a separate sauce pan melt the remaining two tablespoons of butter over medium-low heat.
- Add the flour and whisk until smooth, 1 to 2 minutes.
- Gradually add the milk, whisking constantly to prevent lumps.
- Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes.
- Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken, and the vegetables.
- On a lightly-floured work surface, roll out the dough ⅛-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough.
- Using the 2-inch round cookie cutter, cut out another 12 pieces of dough.
- Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
- Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top.
- Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork.
- Brush the tops of each pie with the beaten egg.
- Cut a ½-inch-long slit into the top of the pies using a paring knife.
- Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.