Description
These Handheld Chicken Pot Pies are the perfect savory snack or meal, combining a rich, hearty filling of chicken, vegetables, and herbs enveloped in a flaky, buttery homemade crust. Individually sized for easy handling and guaranteed to satisfy crust lovers, these pot pies bring classic comfort food into a convenient, portable form.
Ingredients
Scale
Filling
- 6 tbsp. Unsalted Butter, Divided
- 1 cup Chopped Celery
- 1 cup Chopped Carrot
- 1 cup Diced Potato
- 2 cups Chopped Yellow Onion
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Dried Rosemary
- 1/2 tsp. Salt
- 1 cup Peas (Frozen Is Fine)
- 2 cups Diced Cooked Chicken
- 1/2 cup Flour
- 3 cups Chicken Stock
Crust
- 3 3/4 cups All-purpose Flour
- 3 sticks Unsalted Butter, Cubed
- 1/2 to 2/3 cup Cold Ice Water, As Needed
- 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)
Instructions
- Prepare the filling vegetables: In a large skillet or saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped celery, carrots, diced potatoes, and yellow onion. Sauté until the vegetables are softened, around 10 minutes. Stir occasionally to ensure even cooking.
- Add herbs and seasoning: Sprinkle in the dried thyme, dried rosemary, and salt. Stir well to combine with the sautéed vegetables to infuse the flavors.
- Make the roux: Push the cooked vegetables to one side of the pan (or remove temporarily). Melt the remaining 3 tablespoons of butter in the pan. Sprinkle in the 1/2 cup flour and cook, stirring constantly, for 2 to 3 minutes to form a light roux, which will help thicken the filling.
- Add chicken stock and cook filling: Gradually whisk in the 3 cups of chicken stock, combining with the roux and vegetables. Stir continuously until the mixture thickens and becomes creamy, about 5 to 7 minutes. Then add the peas and diced cooked chicken, stirring until heated through. Remove from heat and let the filling cool slightly.
- Make the pastry dough: In a large bowl, combine the all-purpose flour with the cubed unsalted butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter. Gradually add cold ice water, a few tablespoons at a time, mixing gently just until the dough begins to come together. Avoid overworking to keep the crust tender.
- Chill the dough: Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
- Roll and cut dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into rectangles or squares large enough to hold a generous spoonful of filling, approximately 4 x 6 inches.
- Assemble pot pies: Place a spoonful of the cooled filling onto one half of each dough piece, leaving edges free for sealing. Brush the edges with egg wash (beaten egg with water), then fold the dough over the filling. Press and crimp edges securely with a fork or your fingers to seal completely.
- Apply egg wash and vent: Brush the tops of each pot pie with the egg wash to promote golden browning during baking. Cut a small slit or vent on top of each to allow steam to escape.
- Bake: Preheat the oven to 375°F (190°C). Place the assembled pot pies on a baking sheet lined with parchment paper. Bake for approximately 30 to 40 minutes or until the crust is golden brown and crisp. Let cool slightly before serving.
Notes
- This post is dedicated to the crust lovers of the world.
- Use cold ingredients when making the dough to achieve a flaky crust.
- Allow the filling to cool before assembling the pies to prevent soggy crusts.
- Egg wash helps give the crust a beautiful golden color and glossy finish.
- These handheld pot pies can be frozen before baking for up to 1 month; bake directly from frozen adding extra bake time.
Nutrition
- Serving Size: 1 pot pie (approx. 1/8 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
