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Perfect Friendsgiving Mini Chicken Pot Pies

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These personal-sized chicken pot pies feature a flaky, buttery crust and a creamy, herby filling. Perfect for Friendsgiving, they’re make-ahead friendly and guaranteed to impress your guests.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 4 ounces cream cheese, cold
  • 6–8 tablespoons ice water
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • ¼ cup dry white wine (optional)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • Salt and black pepper to taste
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling

Instructions

  1. Make the crust: In a food processor, combine flour and salt. Pulse to mix. Add cold butter cubes and cold cream cheese. Pulse until mixture resembles coarse meal with some pea-sized butter pieces. Sprinkle 6 tablespoons ice water over mixture and pulse until dough just starts to come together. Turn dough out onto a lightly floured surface, divide in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the filling: Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened (6-8 minutes). Add garlic and cook 1 minute more. Sprinkle ⅓ cup flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking. Add milk or cream and white wine (if using). Bring to a gentle simmer, whisking often, until thickened (3-4 minutes). Remove from heat. Stir in cooked chicken, frozen peas…
  3. Preheat oven to 400°F (200°C). Lightly grease 6 mini pie tins or a jumbo muffin tin.
  4. On a lightly floured surface, roll out one disk of dough to about ⅛-inch thickness. Cut out 6 circles using a 5-inch round cutter. Gently press each circle into a pie tin, letting edges hang over slightly.
  5. Divide filling evenly among the 6 pies. Roll out second disk of dough and cut out 6 circles (about 4 inches). Place on top of filling. Crimp edges with fingers or a fork to seal. Cut a few small slits in the top of each pie.
  6. Brush tops with egg wash and sprinkle with flaky sea salt. Place pies on a baking sheet and bake for 20-25 minutes, until crust is deep golden brown and filling is bubbling. Let cool 5-10 minutes before serving.

Notes

Keep all ingredients cold for flaky crust. Don’t skip the egg wash for a golden finish. Make filling thick to avoid soggy bottom crust. Use a baking sheet to catch drips. Can be assembled up to 2 days ahead. Freezes well baked or unbaked.

Nutrition

Keywords: mini chicken pot pie, Friendsgiving, individual pot pie, chicken pot pie, comfort food, make-ahead, holiday recipe

Find it online: https://ariaappetite.com/perfect-friendsgiving-mini-chicken-pot-pies/