Mini Chicken Pot Pie Recipe With Pie Crust
Introduction
If you're looking for an easy and delicious recipe for a quick dinner or a party appetizer, mini chicken pot pies are a great option. These little pies are made with a flaky pie crust and a savory filling of chicken, vegetables, and spices. They're perfect for a cozy night in or a festive gathering with friends and family. In this article, we'll show you how to make mini chicken pot pies with pie crust.
Ingredients
For the pie crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup cold vegetable shortening
- 4-6 tablespoons ice water
For the filling:
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
Instructions
1. Preheat the oven to 375°F.
2. To make the pie crust, combine the flour and salt in a large bowl.
3. Add the butter and shortening and use a pastry cutter or your hands to cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
4. Add the ice water, one tablespoon at a time, and mix until the dough comes together in a ball.
5. Divide the dough in half and roll out each half on a floured surface to 1/8-inch thickness.
6. Cut out circles using a 3-inch round cookie cutter or a glass.
7. Place the circles in the cups of a muffin tin, pressing the dough against the sides and bottom.
8. To make the filling, melt the butter in a saucepan over medium heat.
9. Add the onion and garlic and cook until softened, about 5 minutes.
10. Add the flour, salt, and pepper and stir until well combined.
11. Gradually stir in the chicken broth and milk and cook, stirring constantly, until the mixture thickens.
12. Add the chicken and vegetables and stir to combine.
13. Spoon the filling into the prepared crusts, filling each one to the top.
14. Roll out the remaining dough and cut out circles to fit the tops of the pies.
15. Place the circles on top of the pies and press the edges to seal.
16. Cut a small slit in the center of each pie to allow steam to escape.
17. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
18. Remove from the oven and let cool for a few minutes before serving.
Variations
There are many ways to customize this recipe to your liking. Here are a few ideas:
- Use turkey instead of chicken for a Thanksgiving-inspired twist.
- Add diced potatoes or sweet potatoes to the filling for extra heartiness.
- Try different vegetables, such as corn, peas, or broccoli.
- Top the pies with a sprinkle of cheese for added flavor.
Conclusion
Mini chicken pot pies with pie crust are a delicious and easy-to-make meal or appetizer that everyone will love. With a flaky crust and a savory filling, these little pies are perfect for any occasion. Try this recipe today and enjoy the comfort and warmth of a classic chicken pot pie in a miniature form.