These Mini Chicken Pot Pies are a fun way to serve up a classic cold weather comfort food!
As a former Latin teacher, my brain is stuffed with all sorts of random factoids and trivia. Laura is quick to say useless factoids and trivia, but I disagree. For instance, did you know that the month February didn’t exist until 763 BC? The 2nd king of Rome (this was hundreds of years before the Caesars) added the month into the calendar. Prior to that, the Romans considered winter to be a monthless period of the year. As I look out at the piles of snow in front of my house, I can totally understand the Romans’ logic.
February in ancient Rome also brought the festival of Lupercalia. This celebration of fertility involved “noble youths and magistrates” running through the streets of Rome hitting those they met with strips of goat hide. The thought was that women who were hit by a piece of goat hide would be more likely to become pregnant. Ok, so maybe that whole Roman logic thing isn’t quite as strong as I made it out to be!
Mini Chicken Pot Pies
One thing I do understand, though, is that February requires some serious comfort food. These Mini Chicken Pot Pies are just one of the many favorites that we make on these cold, upstate New York evenings. Before we get into the recipe, I will note that these Mini Chicken Pot Pies do require a somewhat unique pan. These pot pies are baked in 4″ springform pans. I just so happen to have way too many unique forms of bakeware, so I already had 6 of these pans. However, they aren’t terribly expensive on Amazon. Plus, once you have these pans, you could make mini cheesecakes, too. And mini cheesecakes are pretty awesome.
These Mini Chicken Pot Pies start with a homemade pie crust that is super easy to make in a food processor. The crust is light and flaky which pairs perfectly with the creamy chicken pot pie filling. And since these are baked in springform pans, you can just pop the pan off the pot pies once they’re baked. Talk about a fun way to serve a classic chicken pot pie!
I’ve included my go-to chicken pot pie filling in the recipe below, but you could adapt this to your own tastes. For instance, I used canned chicken as it’s (1) easy and (2) shreds easily. Rotisserie chicken would be an excellent addition here. We often keep a bag of rotisserie chicken in the freezer for easy meals, but we didn’t happen to have any around when I made these pot pies. One word of warning, though: this filling is the perfect amount for (4) 4″ pies. If you play around with the filling recipe, try to keep the volume more or less the same.
In theory, the weather will start to warm up at some point. However, until that happens, you can find us here making all sorts of tasty winter comfort foods. Stay warm, my friends!
Did you make these Mini Chicken Pot Pies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your creations!
Mini Chicken Pot Pies
For the Dough
- 2 cups all-purpose flour
- ¾ cup unsalted butter cut into cubes
- ¾ tsp salt
- 1 large egg yolk
- 2 Tbsp water
For the Filling
- 1 13 oz. can chicken, drained (or 2-3 boneless chicken breasts, cooked and shredded)
- 2 carrots peeled and sliced
- 1 cup frozen peas
- 1 stalk celery sliced
- ½ cup frozen corn
- 1 tbsp unsalted butter
- ½ medium white onion diced
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp pepper
- 1 14.5 oz. can chicken broth
- ½ cup milk
- 1 large egg beaten
For the Dough
- Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: This set of mini springform pans works perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.
- Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.
- Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.
- Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)
For the Filling
- Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.
- Drain vegetables and place into a large mixing bowl. Add shredded chicken; stir until well combined.
- Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onion; saute for 5-6 minutes, stirring occasionally, or until onion is translucent.
- Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and chicken broth; stir until well combined. Continue cooking over medium heat, stirring constantly, for 4-5 minutes, or until mixture has thickened noticeably.
- Transfer mixture into bowl with chicken and vegetables; stir until well combined. Set filling aside.
- Preheat oven to 375°F.
- Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.
- Divide filling evenly into 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg.
- Bake for 30-35 minutes, or until tops of pies are golden brown.
- Let pies cool for 15 minutes before serving.
Looking for more tasty comfort food recipes? Check out some of these favorites, too: