Sarah's Mini Chicken Pot Pies

These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course lunch/dinner

Cuisine Mediterranean

Servings 12 people

Calories 3718.3 kcal

Equipment

1 12-cup Muffin Tin Ensure it's greased thoroughly for easy removal of the pot pies.
1 Baking Sheet Used to support the muffin tin and catch any potential spills.
1 Medium Saute Pan Essential for cooking the chicken and vegetable filling.
1 Medium Mixing Bowl For preparing the pie dough efficiently.
1 Whisk For combining dry ingredients like flour and salt smoothly.

Ingredients

Main

1 tablespoon olive oil
½ large white onion diced
1 pound skinless boneless chicken breasts, cut into bite-size pieces
¾ cup frozen peas
½ cup mushrooms chopped
⅓ cup carrots chopped
1 ¼ cups chicken broth
2 ½ cups all-purpose flour
¾ teaspoon salt
1 cup unsalted butter
½ cup cold buttermilk

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

Notes

For an optimally flaky crust, ensure your butter is very cold and work quickly when incorporating it into the flour to prevent melting. Avoid overworking the dough, which can lead to a tough texture. The filling should be adequately thickened during simmering to prevent a soggy crust; a splash of heavy cream can be added for richness and a smoother mouthfeel. Consider incorporating fresh herbs like thyme or sage into the filling for an aromatic depth. To prevent sticking and ensure a beautiful golden-brown finish, generously grease the muffin tin and don't hesitate to rotate the baking sheet halfway through baking if your oven has hot spots. Sealing the top crust completely is crucial to keep the flavorful filling contained.