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!

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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

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Add the chicken and continue cooking until the chicken is cooked completely.

1 lb boneless skinless chicken, sliced in strips

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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

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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)

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Add the cream, stir until combined, and turn off the heat.

1/2 cup heavy cream

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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!

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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.

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Pull them from the oven and use an ice cream scoop to add the filling to each mini pie.

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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.

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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!

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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!

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