Mini Chicken Pot Pies

Chicken pot pie may be one of the if not the best comfort food ever. I generally don’t like savory dishes with cream but the combination of ingredients in this dish make this the ultimate in dishes.

Its creamy without being too creamy, it has the right amount of onion, pepper and veggies to make me come back to it time and time again. At least before when I could eat chicken, dairy and dough made from wheat.

This is what the kiddos made last week and as always happens everyone who tasted this declared it the best they have ever tasted. This includes parents and loved ones too. So as we come to the end of winter 2020, I recommend you try this recipe. Feel free to make adjustments to the amount of chicken and veggies used. Since I work with kiddos, I have added more veggies than the original recipe called. But as I tell my kiddos all the time, cooking should be fun so experiment with it a little.

Check out the recipe below.

Add butter and oil to a pot.

Once the butter has melted, add there onion and cook until softened.

Add half the salt and continue to cook for another 5 minutes or until translucent. Do not brown the onion.

Add the flour and cook over low heat, stirring constantly, for 2 to 3 minutes.

Add the water and bullion mixture (or the chicken stock) to the sauce.

Simmer over low heat for an additional 2 to 4 more minutes, stirring, until thick. Add the remaining salt,

White pepper and

And cream

Add the veggie mix.

Cook until veggies are cooked through and

Then add the chicken. Continue to

In the meantime, unroll the dough and using a circle cutter or a pizza cutter, cut the dough into 8 circles. We used 4 oz disposable aluminum containers. Cut the top piece as well as the pieces for decoration.

Then place the larger circle into the container and gently press down to get the dough into the base. Use the pads of the fingers, not nails to prevent making holes.

Next, create the design on the top dough piece.

Use well beaten egg as the glue. You may have noticed on this day that I forgot to bring the kitchen brushes so had the kiddos use rolled up paper towels to apply the egg glue. Hey one’s gotta do what ones gotta do.

Once finished, add the chicken filling into the container and place the top on. Brush the top with more egg to help to browning and giving shine to the baked pie.

Pies all ready to go into the oven

Pies all done.

The dish was beyond popular and kids loved it.

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Mini Chicken Pies
Servings
mini pies
Ingredients
Servings
mini pies
Ingredients
Instructions
  1. Preheat oven to 375˚
  2. Add 2 cups of water to a pot and bring to a boil. Remove from heat.
  3. Break the bullion cube into the hot water and let it melt. Stir until well combined.
  4. Meanwhile, in another pot, melt the butter and oil together.
  5. Add the onion and saute over medium-low heat for about 3 to 5 minutes.
  6. Add half the salt once the onion has softened and continue to cook for another 5 minutes or until translucent. Do not brown the onion.
  7. Add the flour and cook over low heat, stirring constantly, for 2 to 3 minutes.
  8. Add the water and bullion mixture (or the chicken stock) to the sauce.
  9. Simmer over low heat for an additional 2 to 4 more minutes, stirring, until thick.
  10. Add salt, pepper and heavy cream, cook for 2 to 4 minutes. Make any necessary flavor adjustments to the sauce. If it is too runny, make a slurry: about 1 teaspoon flour with a little water until it is the consistency of heavy cream. Pour into the sauce stirring vigorously. If too thick, add a little more water, little by little.
  11. Add the veggie mix. Cook until veggies are cooked through nd then add the chicken.
  12. Continue to cook for another 3 to 5 minutes. Set aside to cool briefly.
  13. In the meantime, unroll the dough and using a circle cutter.
  14. Set the cut pieces aside and roll the leftover dough and continue to cut into shapes.
  15. Place each cut circle pastry into the muffin tin and gently press down.
  16. Cut circles slightly smaller than the first circles but big enough to use as a top.
  17. Meanwhile cut out some shapes to help decorate your pies. d
  18. Once the first circle has been placed in the baking tin, fill with the chicken sauce and set aside.
  19. Then use the decorating dough to create your design on the top dough circle. Use well beaten egg as the glue. With the design finished, place the circle on top of the chicken filling and gently press down on the edges. Brush the top with egg wash.
  20. Place in the oven and bake until golden brown and cooked through, cook about 30 to 40 or until the to pis golden brown.
  21. Once cooked, allow to cool on a rack.
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