So I guess in the blog world 3.14 is a big deal. Since it’s pi day everyone bakes pies and posts them. Well, I had no idea about this until today. But it just so happens I made these little beauties a couple days ago. They count right? Even though they are savory? So here is my contribution.
These mini pot-pies are amazing. I used a large muffin tin so they are the perfect size for a meal for one. Since I usually just cook for myself, I froze a few of these and can easily thaw them for a last minute dinner. This was not only my first time making pot-pie but also making any sort of pie crust. Since I still don’t have a food processor, I chose to do an Oil Pastry that my Mom has used for years.
This crust can be used for any sweet pie as well! It is SO easy. In fact it was SO easy, that I already have many ideas for what kind of pies to make next! Wouldn’t mini sweet pies be amazing? I can already picture little lattice-topped berry pies in the summer!
I found the recipe for the filling here, but took some liberties with the veggies and spices I decided to use. I think you should feel free to do the same. If you prefer corn and peas to green beans- go for it! But I must say that these tasted so great just the way I made them.
Ingredients
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup chopped carrots
- 1 cup chopped potato
- 1 cup fresh green beans cut into 1 or 2 inch pieces.
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Other spices to taste (garlic, celery seed etc.)
- 2- 8 oz cans of chicken broth
- 1 to 1 1/2 cups milk
- Crust:
- 3 3/4 cups sifted white flour
- 2 tsp salt
- 3/4 cup plus 3 tablespoons oil (I use canola)
- 3/4 cup plus 1.5 tabespoons ICE water - super cold
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, potatos, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) and set aside
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1 3/4 cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
- Sift four and salt.
- Put oil and water in cup together.
- Don't mix them, but add all at once to a little valley that you have made in the flour mixture.
- Stir with a fork just until it sticks together into a ball.
- Cut in half. Divide each half into 6 equal small portions. Roll each section between two pieces of waxed paper. Tip from my Mom: (I usually put a tiny, tiny amount of water on the table under the bottom waxed paper because it doesn't move around as much and sticks to the table better.)
- After each section is rolled out lightly press it into the large muffin cups allowing the edges to come all the way up to the top and hang over a bit.
- Fill each up with the Chicken mixture.
- Roll out the remaining 6 dough sections and one by one drape it over the filling, press the edges together and trim excess dough.
- Use a fork or butter knife to indent the edges if you'd like, and cut small slits into the top of each pie to allow steam to escape.
- Bake for 30-35 minutes or until crust is golden brown and the filling is bubbly.
Try lining the muffin tin with parchment paper and you should easily be able to lift of each pot pie
Earlier this year, I made this recipe as one big pie (instead of minis). It was DELICIOUS! I’m making it again for our family Christmas :)
Mine stuck in the muffin pan :(
They pop right out
They were too dry in muffin pan. I filled 3 larger ramekins and they were much better.
I am a bit concerned about how to removed the pot pies from the muffin tin without having them break. Any suggestions?
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I’d recommend wrapping them foil and plastic wrap. Just un-thaw them until they are thawed…it depends on if you leave them in the fridge or at room temp. Either microwave or bake them in a 375 oven until they are heated throughout. Good luck!
Hi, I’m wondering about freezing them as well. What do I wrap them in to freeze them? How long to I un-thaw them for? And what is the best method to reheat them once their thawed! These look sooooo good. I can’t wait to try them!
I just made these only in four ramekins instead of the muffin tins. What can I say, I’m greedy with a big appetite. Holy wow are they good! This is going in my permanent recipe book. I’ve always wondered how that kind of crust was made as I come from the lard/shortening/butter pastry type of people. Thanks so much for sharing this. Yee-ummy!!!
I know- the filling is a lot more than 6. I will address this in a post about this I’m doing next week!
Kaylee I totally understand the frustration with measuring the crust size. I’m actually doing another follow up post on these next week!
Oh Alyssa did I miss this question? I am so sorry if I did!
I am sure you already figured this out, but I would recommend baking them first and then wrapping-freezing , thawing and baking.
I hope they turned out well!
Tried this with cupcake tin tonight. It’s still in the oven, but pretty sure its an epic fail.
Had a hard time measuring the correct crust size. Forgot to get a second can of Chicken broth, so I used water and chicken bullion. Also just realized I didn’t add the potato.
Look forward to attempting this again.. and hopefully it goes better :)
I made these last night and boy oh boy are they delicious! My husband liked them so much he wants me to make them for a party we are throwing this weekend. Audra, I need to make about 35 of these. I’m thinking that making them before hand and freezing them would be best, so I can just pop them in the oven before the party. Do you cook them and then freeze them, or freeze them uncooked? And how long should I thaw them out for? I would love any advice!
I made these tonight. I doubled the recipe since it was only supposed to make 6. I ended up with 12 AND a regular pie plate worth of pie lol. They are delicious though!
OMG! My wife made this today but using a clear glass pie dish. It was GREAT! The crust was crispy, flaky, very tasteful! She didn’t have the green beans, and used potatoes, carrots, and onions. It was the best chicken pot pie I ever ate. We all had 2 helpings each. I can’t wait for her to make it again. You have to make this.
I’ve been looking for individual sized freezer meals. This looks fantastic!
Bahaha! Pi day! That must be a Wisconsin thing. We got to make pies to bring into math class every year. This sounds great and really brings back some memories! Did you celebrate mole day too?
Wish I had thought of the muffin tin idea – just tossed a bunch from a “BIG” pie i had made and just could not eat – could have frozen little ones easier. Next time…thanks!
Jessica- I wrapped them tightly in plastic wrap and them foil. They didn’t get eaten until about 3 months after I made them- but were still great!
This looks delicious! You are amazing How do you freeze the extras? I want to make these tonight!!!
What a Great idea! I’m going to makes these next week! I enjoy looking at all your recipes. Thank you for posting!
That’s the recipe I use for my chicken pot pie but I have never thought to use a muffin tin! From now on, I’ll def do that, because making the big one always seems to be WAY too much, even for leftovers. Thank you for the ingenius idea!
Great Sandra! Good to know how many normal muffins they fill. And vegetarian ones sound great too!
Made this today for Mother’s day! They were a big hit! It actually made 14 cupcake sized pies. I made them with just veggies (potato, celery, onion, mushroom) and they were really tasty! Thanks!
I made these last week, and they turned out wonderfully! I don’t have a large cupcake pan, so I baked them in individual ramekins of the same volume. They were so great, even reheated in the microwave for lunch the next day. I will definitely make these again. Thanks for the fab recipe!
How cute are these? They pack a punch, too. Love it.
Found this one from another blog, she did some improvisation on the veggies. Well, your recipe sounds a delicious one.
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Lisa- I have never frozen these and THEN cooked them. I made the whole batch and then I froze a couple. I don’t know how that would work, but if it works well let me know!
Good luck with the recipe and yes- share it on your blog!:)
My husband brought home some new big muffin tins yesterday so I’m making a bunch of these TODAY! I can’t wait. Have you ever cooked them from frozen? Or do you always thaw first and then bake them as per recipe?
Would you mind if I shared this (with proper credit and links given) on my sisters and my blog? http://www.basket411.blogspot.com
great job on your first pie crusts! they look delicious. i often cook in abundance and freeze as well.
lattice-topped mini pies are some of my favorites.
I’ve never heard of pi (or pie) day.. Although in my case it might have to do with the fact we write the date differently to you guys where I’m from – March 14 is 14.3.(year), so it wouldn’t really make sense. Still, any excuse for pie! Yum!
I found your sweet blog via Foodbuzz, and I’m following – I like what I see :)
xx Amy
Thanks Lauren! If you do- let me know how it turns out!
This looks like a great recipe. I plan on making it this week, and I’m sure it’ll be fantastic.