Mini Chicken Pot Pies: The Ultimate Comfort Food in Bite-Size
Introduction:
Mini Chicken Pot Pies are the quintessential comfort food, encapsulating all the flavors of a hearty dinner in one perfect bite. These delightful miniatures combine tender chicken, creamy sauce, and crisp vegetables, all encased in a flaky pastry. Perfect for parties, family dinners, or as a comforting meal prep option, this recipe will guide you through making these adorable and tasty treats from scratch.
Ingredients:
For this recipe, you’ll need the following ingredients:
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 teaspoon salt
- 6-8 tablespoons ice water
- For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 2 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- For Egg Wash:
- 1 egg, beaten with 1 tablespoon water
Preparation Steps:
- Prepare the Pie Crust:
- In a large bowl, combine flour and salt. Cut in the chilled butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork, until the dough just begins to come together.
- Turn the dough out onto a work surface and knead briefly to form a ball. Wrap in plastic wrap and refrigerate for at least one hour.
- Make the Filling:
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until onions are translucent.
- Add carrots, peas, and corn to the skillet, cooking until the vegetables are just tender, about 5 minutes.
- Stir in the shredded chicken. Sprinkle flour over the mixture and stir to coat everything evenly. Cook for another minute to remove the raw flour taste.
- Gradually pour in chicken broth, followed by heavy cream, stirring constantly. Bring the mixture to a simmer and let it thicken, about 3-4 minutes. Season with thyme, salt, and pepper.
- Remove from heat and let the filling cool slightly.
- Assemble the Mini Pies:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out rounds using a large cookie cutter or the rim of a glass (about 4 inches in diameter).
- Press each round into the cups of a muffin tin, making sure each piece extends slightly over the edges.
- Spoon the filling into each dough cup, filling them just to the top.
- Cut out smaller rounds from the remaining dough and place them on top of the filling. Seal the edges by crimping with a fork.
- Brush the tops of the pies with egg wash.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pies cool in the pan for 5 minutes before transferring to a wire rack.
Conclusion:
Mini Chicken Pot Pies offer a comforting taste of home in a format that’s perfect for sharing and savoring. These pies are not only a testament to traditional cooking but also adapt well to modern needs, such as easy serving at gatherings or portion control for meal planning. With their flaky crust and rich, savory filling, they promise to be a hit at any table, bringing smiles and warmth to your dining experience.
