Chicken Pot Pie
I was inspired to make mini chicken pot pies after seeing these lovely little things. It just so happened that I had some pie dough laying around. Go figure. And it just so happened that Sur la Table opened up down the street. They were selling mini pie pans. Go figure.
The only thing holding me back—lack of experience. So, I did some serious pot pie research. I wrote up a basic recipe with a bunch of fill-in-the-blanks. And then filled it in like a mad lib while cooking. Some mad libs turn out confused. Thankfully, this one turned out divine—my husband can attest. He mumbled excitedly through each bite. I’ll interpret that as a compliment.
Promise me you won’t let the ingredient list scare you away. It’s stupidly long, but oh so worth it. The picture below serves as proof. And if I could count all the times I wanted to lick the screen while writing this post…OK that’s borderline gross. Sorry. But hear me out—these little guys are well worth the tender loving care they require.
Ingredients
Instructions
- Make crust. (Click here for a how-to video.) Place flour, sugar, and salt in bowl. Whisk together.
- Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
- Using a pastry fork add 1/4 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full amount of water.
- Gather dough together. Place in fridge covered for 30-40 minutes to chill.
- Make filling. Saute onion, garlic, carrots, and celery in olive oil for about 5 minutes. Add salt and pepper to taste. Remove from pan and set aside.
- In the same pan, melt butter and add potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until potatoes have softened. Season again with salt and pepper.
- Add white wine, milk, half and half, flour, parsley, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes.
- Remove from heat and add peas, vegetables, and chicken into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper.
- Preheat oven to 400°. Roll out dough on a well floured surface (about 1/8" thick). Using a 5" biscuit cutter, cut 8 circles out of the dough. Place the dough in the individual pie pans. Fill with pot pie filling. Cover with remaining dough round, and seal edges with a crimp.
- Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.
Notes
• The pie crust recipe is the same one I always use. I’ve just reduced it down for this recipe. Click here for an in-depth pie crust post.
• Chop vegetables and potatoes around the same size to allow for even cooking.
• Pot Pie filling can be made a day in advance.
• I haven’t tried freezing the beauties for later consumption. If you have any experience here, please share!
Wow this looks beyond delicious! I need to try your version.
I keep promising to make a pie for my OH and then conveniently forgetting about it but this mini version looks too good to resist!
Looks delicious – perfect portions for fall!
This is such a pretty pie! Love the mini version
It looks wonderful. Chicken pot pie is on my giant to do list, but I really need to get around to it. Every time I see a post like this it sounds like the comfort food I crave this time of year.
III. LOOOOOVVEEEEE. THIIIIIIISSSSS.
These are beautiful! I love chicken pot pie and those individual pie plates are to-die-for! Can’t wait to have some of this for myself!
Lovely! And that crust looks amazing. It has been years since I’ve had a chicken pot pie — thanks for sparking the craving.
Gasp! This is gorgeous. I’ve gotta say, you are an inspiration…
are those the 5″ or 7″ pie tines? they look fantastic!
Thanks! They are 5″.
This looks amazing! One of the best comfort foods
My husband will love me even more if I make him this recipe:)
I gained huge brownie points with the husband. I should be good for awhile
Beautiful! Love cute little pot pies!
this dish looks glorious!
Melissa these totally rock! I love pot pies and I’m book marking this recipe to make with all my leftover turkey!
[...] that crust some love. Sure you can throw another rolled out crust on top and call it a day, as seen here. Or you can impress your guests with a fancy crust. If you choose option B, don’t fear. [...]
I LOVE pot pie crusts! This one looks delicous.
Absolutely *adore* these precious pot pies! So glad that I found your blog after hopping over from Tasty Kitchen! I’ll most definitely be back!
Your comment seriously made my day! Honored you would stop by and leave a comment.
[...] half to this perfectly light recipe. I couldn’t help myself. This tiny addition reminds me of chicken pot pie—comfort food at it’s finest. Still hate me? Brothy is good, but chicken pot pie in a soup [...]
These are adorable!! I’ve never made the mini ones. They are so cute. I have to make them soon. Thanks! Great photos!
[...] you noticed? Chicken Pot Pie. Chicken Noodle Soup. Apple Pie. I’ve been on a comfort food frenzy. And biscuits have [...]
Your food photography is so nice! And that looks delicious! I saw a similar post using Sweet Potatoe biscuits as the topping… I’m planning on trying it!
This blog is lovely…just been pouring over the whole thing after seeing on Freshly Pressed. Adding to my favs…real favs, no faux favs.
[...] Chicken Pot Pie (Adapted from The Faux Martha) Makes four 5-inch individual [...]
Where do you buy the pot pit tins?
I found them at Sur la Table.
[...] Recipe and Photos Via The Faux Martha! [...]
[...] Chicken Pot Pie (Adapted from The Faux Martha) Makes four 5-inch individual [...]