Chicken pot pie is the ultimate comfort food. The crispy flakey outside crust, and the simple creamy filling always hits the spot on a cold fall/winter day. This recipe can be used to make mini or regular chicken pot pies. Works great as a make ahead meal too!
Start by sautéing the bacon and vegetables on medium high heat until the bacon is cooked and the onions are translucent.
| 1 | onion, chopped |
| 1 | carrot, chopped |
| 3 sticks | celery, chopped |
| 4 strips | bacon, chopped |
Add the chicken and continue cooking until the chicken is cooked completely.
| 1 lb | boneless skinless chicken, sliced in strips |
After the chicken is cooked, season with salt, pepper, thyme, and sage. Sprinkle the flour evenly over the top. Cook, constantly stirring for 1 – 2 minutes. Do not let the flour burn.
| 1 tsp | salt |
| 1 tsp | pepper |
| 1 tsp | thyme |
| 1 tsp | sage |
| 1/4 cup | flour |
Slowly add the chicken stock 1/4 cup at a time. Mixing completely before adding the next batch. The mixture will slowly thicken.
| 1 1/2 cups | chicken stock (low sodium) |
Add the cream, stir until combined, and turn off the heat.
| 1/2 cup | heavy cream |
Let the mixture cool slightly. Next use a standard pie dough recipe, I doubled this one. Roll the dough out about 1/4” thick and use a cup (or anything circular) to cut out the tops and bottoms to the pie. Note: if you’d like to make one big traditional chicken pot pie, go for it!
Grease the muffin tin and press in one circle in each. Poke with a fork to avoid air pockets. Bake for 6 minutes at the temperature recommended from the recipe you’re using.
Pull them from the oven and use an ice cream scoop to add the filling to each mini pie.
Press the circle cut out for the tops on and cut a slit in the top of each. Brush with one whisked egg. Put them in the oven until the tops are golden brown.
Let them cool at least 5 minutes. To remove them from the muffin tin, run a knife around the edge of each and flip the muffin tin over onto a cooling rack. Serve immediately or store in the fridge or freezer for later!
Split it open and enjoy! Note there will be extra filling so you can add more as a side to the pretty mini pot pie!
