There’s nothing like a creamy, flaky chicken pot pie for dinner. Now ditch the spoons and enjoy that same wondrous comfort in a hand pie! Best yet is you can you pre-made dough, rotisserie chicken and a blend of frozen peas and carrots to whip it together before you can say “seconds, please!”
Mini Chicken Pot Pies
Makes 8-10 Pies
2 tablespoons butter
2 tablespoons all purpose flour, plus extra for rolling
2 cups chicken stock
1 roasted and peeled sweet potato, riced (for speed you can steam in microwave)
Salt and white pepper to taste
3/4 cup frozen peas and carrots
1/2 cup cooked and peeled, diced white potato (optional, see above for microwave cheat)
2 cups diced roasted chicken (use a pre-cooked rotisserie chicken for ease)
Refrigerated pie crusts (needs to contain 2 crusts in the package)
In a medium sized stock pot, add butter and flour over medium heat. Whisk until you create a thick white paste. Then add in chicken stock and continue to whisk until you’ve created a thickened pale sauce. Stir in a riced sweet potato (If you don’t have a potato ricer. Mash it until smooth with a fork before adding). Season your thickened sauce to taste with salt and white pepper. Use the white pepper sparingly.
Then finish by adding in your peas and carrots, diced potato (optional) and chicken.
Preheat your oven to 425F. Lightly flour a clean countertop and lay out your pie dough. Cut the dough into 4 inch circles using a cookie cutter or bowl if you don’t own a cutter that size. After the first round of cutting, collect the remaining dough and re-roll using as much flour as necessary. Cut your circles until no dough remains.
Next, arrange half of the circles onto baking sheets lined with parchment paper. Spoon 1/4 cup of the pot pie filling into half of the cut circles. Top with the remaining pie crusts. (Note: if you have leftover filling, you can add to a ramekin and make an easy pie crust top with scraps of dough, as pictured above). Seal around the edge of each pop by gently pressing with your fingers and then using a lightly floured fork to press along the edge. Cut air vents on the tops of each pie.
Next, in a small bowl whip your egg with a tablespoon of water to make an egg wash. This is an important step that separates pale pie crusts from deliciously golden ones. Using a pastry brush, brush the tops of all your pot pies with egg wash.
Bake for about 20-24 minutes until the top crust is a lovely golden brown and the filling has slightly bubbled up through the air vents. Allow to cool before serving.
You can make these in advance and freeze! This is a great way to make it once and enjoy it twice if you double the recipe.