There is just something about the words “chicken pot pie” that just makes my whole body, from the inside out, get all warm and fuzzy. It is the optimal of comfort food in my book , from the delicious “butter” like crust to the scrumptious hot savory chicken & vegetable center.
This past Erev Rosh Hashanah , I found myself literally an hour or so before candle lighting, making these mini classic chicken pot pies for one of the day meals . They are really very easy to make, and if you have left over baked chicken, this is the perfect recipe for an easy delicious dinner.
I made these in 3 inch (holds 1 ½-2 cups) round flat ramekins with the thought of serving them as an individual mini
pot pie side dish. However, if you would like to serve it as one big dish, make in a 2qt. oven proof dish.
Classic Chicken Pot Pie – Mini’s
For the crust:
Tip: for that melt-in-your mouth crust – the margerine and water must be ice cold.
If I am making a large chicken pot pie – I normally put crust on the bottom of the pie as well as on top.
2 sticks ICE COLD margarine
2 ½ cups all –purpose flour
½ tsp. kosher salt
1 tsp. sugar (optional)
¾ -1 cup ICE water
For the Filling:
½ stick margarine
2 cups baby carrots sliced
2 medium parsnips, diced
2 cups button mushrooms, sliced
1 large onion, sliced
2 tsp. dried thyme
2 tsp. dried sage
½ cup all purpose-flour
¼ cup dry white wine
1 tbsp. fresh lemon juice
3 cups chicken broth
2 cups shredded cooked chicken
5 cubed red potatoes
1 cup frozen peas
Salt & fresh black pepper to taste
1 egg beaten
For the Crust: In a food processor, add the flour, salt and cut chilled margarine. Pulse a few times just to combine; mixture should be pea sized pieces. Stir in ¾ cup of ice water, then test by pinching dough between your fingers. If it seems dry then add the rest of the water 1 tbsp. at a time until dough is no longer crumbly. Keep refrigerated until ready to use.
For the Filling: Preheat oven to 425F – Line a baking tray with aluminum foil.
In a large skillet or pot over medium-high heat, sweat the carrot, parsnip, mushroom, onions, and spices in margarine. Cover pan and cook for about 15 minutes, stirring occasionally.
Stir the flour into the vegetables to coat; cook for about 1 minute. Deglaze pan with the white wine and lemon juice, scraping bits from the bottom of the pan.
Add the broth, stirring until mixture is smooth, and then stir in the cooked chicken and potatoes.
Bring to a boil, then reduce heat to medium and simmer until thickened, about 15 minutes.
Then take your pan off the heat and stir in the peas, salt & pepper; transfer filling into baking dishes.
For the crust on top: roll out the dough onto a lightly floured surface to ¼ inch thick. Using one of the round ramekins, cut out circles for your crust that are slightly bigger than your baking dish.
After you have transferred your filling into your individual dishes, take one of the cut out crusts and lay over the top of filling. Crimp the dough to seal around the edges. Use a fork and poke a few holes on top. Brush the tops of crust with egg wash & bake in oven for about 25-30 minutes.