Mini Chicken Pot Pies
User Reviews
5
Mini Chicken Pot Pies
Description
Mini Chicken Pot Pies are made by preparing a white sauce from melted butter and cornstarch cooked without browning, to which chicken broth is added and thickened. The sauce is then seasoned with parsley, onion powder, celery salt, poultry seasoning, and finished with heavy cream to create a creamy base. Once cooled, chopped cooked chicken, peas, carrots, and frozen diced hash browns are incorporated to complete the filling.
The filling is divided into six small (5-inch) metal or foil pie pans lined with pie crust rounds. Additional pie crust rounds cover the filling, edges are trimmed and sealed by folding and pressing. Slits are cut in the crust tops to vent steam. The pies bake until golden brown, yielding a crisp exterior and a smooth, hearty interior combining textures from the vegetables, chicken, and potatoes.
These individual pies can be served as a warm main dish and are practical for portion control. Using store-bought pie crust streamlines preparation. Rotisserie chicken can save time on cooking the chicken filling. Monitoring crust color during baking prevents overbrowning.
Ingredients
- 1/2 cup butter
- 1/2 cup cornstarch
- 4 cups chicken broth
- 1 tbsp parsley dried
- 1 tsp onion powder
- 1-1/2 tsp celery salt
- 1/4 tsp poultry seasoning
- 1/2 cup heavy cream or whipping cream
- salt freshly ground
- black pepper freshly ground
- 5 cups hash browns about 20 oz/565 g, frozen diced
- 4 cups chicken cooked, chopped
- 2 cups pea about 12 oz, frozen
- 2 cups carrot about 12 oz, frozen
- 4 pie crust store-bought
Instructions
- In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).
- Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat.
- Whisk in parsley, onion powder, celery salt, poultry seasoning. Let the sauce cool for 5-10 minutes. When cooled, add the heavy whipping cream and stir gently to combine. Season to taste with salt & pepper.
- In a large bowl, combine white sauce, hash browns, chicken and peas and carrots; stir gently to combine. Pour into 6 individual 5-inch (25 cm) metal or foil mini pie plates.
- Cut out round sizes from pie crusts using a bowl or dish 7 inches round. Place pie crusts over tops of pies. Cut away excess dough, leaving a 3/4-inch (2 cm) overhang. Fold overhanging dough under itself and, using the tines of a fork, press all along the edges or flute with your fingers.
MAKE IT NOW
- Preheat oven to 375°F (190°C). Make several slits in the tops of the pies to allow steam to escape.
- Place on a large rimmed baking sheet and bake in preheated oven for 45 minutes, until tops are golden and filling is bubbly. (If crust starts to brown too quickly during baking, cover it loosely with foil.) Let cool for 15 minutes. Serve.
MAKE IT A FREEZER MEAL
- Wrap unbaked pies tightly with 1-2 layers of plastic wrap. Cover with foil. Label and freeze.
COOK FROM FROZEN
- Preheat oven to 375°F (190°C). Remove foil and plastic wrap. Make several slits in the tops of the pies to allow steam to escape.
- Place on a large rimmed baking sheet and bake in preheated oven for 1 hour and 30 minutes, until tops are golden and insides are bubbly. (If crust starts to brown too quickly during baking, cover it loosely with foil.)
- Let cool for 15 minutes. Place thyme sprigs on tops of pies, if using. Serve.
Notes
- Use rotisserie chicken to speed up preparation.
- Do not let the butter-cornstarch mixture brown; cook over medium heat and whisk constantly.
- Cover the pies with foil if the crust browns too fast before filling is cooked through.
- Cut slits in pie tops before baking to release steam and prevent bursting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6individual pies
Amount Per Serving
Calories 1097 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1097kcal | 55% |
| Carbohydrates | 103g | 34% |
| Protein | 37g | 74% |
| Fat | 60g | 92% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 138mg | 46% |
| Sodium | 1521mg | 63% |
| Potassium | 1062mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 5234IU | 105% |
| Vitamin C | 31mg | 34% |
| Calcium | 93mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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