Mini Chicken Pot Pies
Comforting mini chicken pot pies with creamy filling
These individual chicken pot pies feature tender chicken and vegetables in a creamy sauce, wrapped in flaky homemade pastry.
Equipment
Ingredients
Filling
chicken breast (cooked, diced)
300 g
carrot (diced)
2 piece
green peas (frozen)
150 g
potato (diced)
2 piece
butter (melted)
30 g
all-purpose flour
30 g
milk
250 ml
salt
1 tsp
black pepper
0.5 tsp
Crust
all-purpose flour
300 g
butter (cold, cubed)
150 g
cold water (cold)
60 ml
salt
0.5 tsp
Instructions
Prepare vegetables
Dice carrots and potatoes into small cubes.
Make creamy sauce
Melt butter, stir in flour, then gradually add milk to create a thick sauce.
Combine filling ingredients
Add chicken, vegetables, peas, and seasonings to the sauce.
Make pie dough
Mix flour and salt, cut in cold butter, then add water to form dough.
Shape crusts
Roll out dough and cut circles to fit mini pie tins.
Assemble pies
Fill pie tins with chicken mixture, top with dough circles, and seal edges.
Bake pies
Bake in preheated oven until golden brown.
Original recipe
Storage
Cool completely before storing. Reheat from frozen at 160°C for 20 minutes.
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