Ingredients
- Crust
- 1 3/4 c. + 2 tbsp. all-purpose unbleached flour
- 1 1/2 tbsp. sugar
- 3/4 tsp. sea salt
- 1 1/2 sticks unsalted butter, very cold
- 3/4 c. water with ice
- Filling
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 1 celery stalk, sliced (optional)
- 1 tbsp. olive oil
- 1 tbsp. butter
- 3/4 c. potatoes, diced (purple, fingerling, red)
- 1 c. chicken stock
- 1 sprig sage
- 2 tbsp. flour
- 1/2 c. white wine
- 1/2 c. whole milk
- 1/2 tsp. fresh thyme
- 1/8 tsp. grated nutmeg
- 1/2 c. peas, frozen
- 1 1/2 c. rotisserie chicken, pulled
- salt and pepper to taste
- Topping
- 1 large egg, whisked
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. Remove from pan and add to vegetables. Remove sage.
- Into the same pan, add the flour. Whisk in a bit of the wine until the mixture is smooth. Turn the heat to medium low. Pour in the remaining wine, milk, 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!
Nutrition
- Serving Size: four 5" individual pies
I made this tonight almost exactly as the new directions say. I had baked chicken left over from Sunday dinner so I used cooked chicken instead of raw. I just added the chicken and the rice a little later. It was not too thick at all. In fact just perfect. I love soup. Will be a family favorite.
This is my go to chicken pot pie recipe, but I double the crust, add a few more veggies, and make two big pies. I have a problem with the carrots not cooking through. Sometimes, if I follow the recipe more closely, I end up picking the carrots out because they’re the only thing that didn’t cook. Otherwise, it’s always sooo good! My family raves about the crust every time!
Made this for dinner tonight and it was delicious!! I only had 6″ mini pie pans and my boyfriend inhaled the whole thing! Definitely bookmarking this one to make again 🙂
Where do you buy the pot pit tins?
I found them at Sur la Table.
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. 🙂
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!
These are adorable!! I’ve never made the mini ones. They are so cute. I have to make them soon. Thanks! Great photos!
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.
I LOVE pot pie crusts! This one looks delicous.
Melissa these totally rock! I love pot pies and I’m book marking this recipe to make with all my leftover turkey! 🙂
this dish looks glorious! 🙂
Beautiful! Love cute little pot pies!
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 🙂
This looks amazing! One of the best comfort foods
are those the 5″ or 7″ pie tines? they look fantastic!
Thanks! They are 5″.
Gasp! This is gorgeous. I’ve gotta say, you are an inspiration…
Lovely! And that crust looks amazing. It has been years since I’ve had a chicken pot pie — thanks for sparking the craving. 🙂
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!
III. LOOOOOVVEEEEE. THIIIIIIISSSSS.
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.
This is such a pretty pie! Love the mini version 🙂
Looks delicious – perfect portions for fall!
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!
Wow this looks beyond delicious! I need to try your version. 🙂