Mini Chicken Pot Pie
Ingredients
- homemade pie crust dough enough for 2 pies or 8 mini pies
- 4 cups cooked chicken shredded*
- 8 Tbsp butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup chopped)
- 8 oz white or brown mushrooms (stems discarded), sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream or milk
- 2 tsp salt or to taste
- 1 egg beaten for egg wash
Instructions
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll pie dough and cut out 8 circles to the size of your mini pie dish. Carefully transfer it into pie dishes to. Spoon the pie filling over the bottom of crust.
- Roll remaining pie dough out and cut 8 smaller circles for the tops and place each one over the pie filling. Then crimp the pie crusts together to seal. Use a sharp knife to cut small slits in the top to allow steam to escape.
- MAKE IT NOW - Preheat oven to 400°F degrees. Optional: use a pastry brush, and lightly brush crust and edges with beaten egg. Place pot pie on a baking pan, place in middle rack of oven and bake for 35-40 minutes or until top of pie is golden and inside is bubbling. You could use a pie crust shield or cover edges with foil to protect the edges from browning if necessary. Cool for 10 minutes before serving. MAKE IT A FREEZER MEAL - Wrap unbaked chicken pot pies tightly in plastic wrap or aluminum foil, then place in freezer. Freezes well for 4-6 months. To bake from frozen, preheat oven to 400°F. Place pot pie on a baking sheet, place in middle rack of oven and bake, covered for 30 minutes. Remove the foil from the pie, then continue baking for 35-40 minutes or until top of pie is golden and inside is bubbling. You could use a pie crust shield or cover edges with foil to protect the edges from browning if necessary. Cool for 10 minutes before serving. To thaw first & bake, place frozen pot pies into fridge for 24 hours. Bake at 400°F, covered for 20 minutes. Remove the foil from the pie, then continue baking for 35 minutes or until top of pie is golden and inside is bubbling. Cool for 10 minutes, cut into slices and serve.
