Weeknight CookingPieWhat to CookBakingChicken

How to Make the Most Adorable Mini Chicken Pot Pies

35 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

We're teaming up with Squarespace to get to know a few of our favorite bloggers a little bit better. And since it's Pie Week, that means we're getting to know them through pie. (Bonus: We're giving away a PieBox Gift Set and a yearlong Squarespace subscription! See below for details.) 

Today: Molly Yeh from My Name is Yeh makes the miniature pot pies of her dreams. 

Advertisement

I have this fantasy that takes place in the English countryside, maybe near some water. I’m wearing a fluffy sweater and so are all of my friends and we’re riding cute bikes with cute baskets and when we get to where we’re going, we sit on the ground and eat cute pies -- pies that are comforting and hearty and have magically stayed warm throughout our long and hilly bike ride. 

These little pot pies are a good contender for my fantasy, I think. They’re small, they retain heat well, and they’re deceptively filling. They’re everything you want in a chicken pot pie and nothing you don’t. (No mushrooms, for example. But that’s just my personal preference -- add them if you want!) In the fantasy, I’ve taken the time to personalize each of the pies with intricate pie crust details and designs, but okay, I’m getting ahead of myself. 

Advertisement

These pies will totally work with your leftover turkey from Thanksgiving -- simply sub it for the chicken and sub the chicken broth concentrate for vegetable broth concentrate. If you absolutely cannot stand to look at another pie after Thanksgiving, wrap these guys tightly in plastic wrap, freeze them, and reheat in the microwave as desired.

Mini Chicken Pot Pies

Makes 10 to 12

2 tablespoons unsalted butter
1 small onion, finely chopped
1/4 cup flour
2 cups whole milk
Enough chicken soup concentrate for 2 cups of liquid (see headnote)
2 carrots, peeled and chopped
1 pound boneless skinless chicken thighs, chopped into bite-size pieces
1/2 cup frozen peas
1/4 teaspoon dried thyme
Black pepper, to taste
2 pounds pie dough

See the full recipe (and save and print it) here.

Photos by Molly Yeh

This article was brought to you by Squarespace! Use code FOOD52 to get 10% off, and share your favorite pies on Pinterest to win a yearlong subscription to Squarespace and a PieBox Gift Set


Tags: food52, food 52, pie week, pie