Mini Chicken Pot Pies

November 7, 2014

Test Kitchen-Approved

Author Notes: I made these in Lodge's mini cake pan (http://www.lodgemfg.com/seasoned-cast-iron/drop-biscuit-pan-L7B3), but you can use a muffin tin.

Chicken soup concentrate: I like using the Orrington Farms brand. Better Than Bouillon also makes a good soup concentrate. Refer to the directions on the labeling to see how much concentrate you need for 2 cups of liquid.
molly yeh

Makes: 10 to 12

Ingredients

  • 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
In This Recipe

Directions

  1. In a large skillet over medium-high heat, melt the butter and add the onion, stirring until soft, 5 to 7 minutes. Stir in the flour so that it gets evenly distributed. Whisk together the milk and chicken soup concentrate and pour it into the skillet. Whisk the mixture constantly until it begins to thicken.
  2. Add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10 to 15 minutes, until the chicken is fully cooked. Taste the mixture and adjust seasonings, if desired.
  3. At this point, I find it easiest to let the mixture cool and then form my pies, but you can definitely form your pies immediately if you'd like.
  4. Preheat oven to 400° F. Lightly grease your molds. Line them with pie dough so that there is some overhang on the edges (for my pan, I used a 5 1/2-inch circle). Spoon in a heaping 1/4 cup of the chicken mixture, place a smaller (3- to 4-inch) circle on top, and then crimp the edges from the bottom circle over. Poke a few holes in the top. bake until golden brown, 30 to 40 minutes.
  5. Let cool slightly and enjoy! Leftovers can be wrapped individually and frozen.

More Great Recipes:
Pie|Pot Pie|Chicken|Milk/Cream|Thyme|Pea|Carrot|Fall|Winter|Entree

Reviews (12) Questions (1)

12 Reviews

jelloooojen July 28, 2016
Does the pie dough not need to be par-baked? How does the crust not get soggy?
 
AJD8129 April 4, 2015
Made these and the crust turned out perfectly, but filling was a little dry- gravy had pretty much all evaporated. It took the full 40 mins for them to brown on top, in a 400F oven. I cooked them near the bottom of the oven, on baking stones - maybe that was my mistake?
 
Pat December 6, 2014
Besides using gluten free pie crust, does anyone know what gluten free flour will give me the desired thickness?<br /><br />
 
Caro G. January 8, 2015
Cornstarch is gluten free
 
Crickett H. December 1, 2014
What are you using to cut the crust into the rounds?<br />
 
GAIL I. November 25, 2014
So sorry I text so much I have just noticed I have mobile text speak to you
 
GAIL I. November 25, 2014
Hi molly<br />When u defrost the pies do u pop them in the oven to warm or microwave. Love the recipe.<br />
 
LisaD November 19, 2014
If I'm using homemade stock and not concentrate, do I use 2 cups? If I'm using concentrate, do I dilute it to make 2 cups?
 
Author Comment
molly Y. November 19, 2014
Hi Lisa! So you're actually going to be diluting the concentrate in the whole milk, instead of water. If you would like to use your homemade stock, you can make your own concentrate! Here is a recipe for that: http://www.simplebites.net/homemade-bouillon-cubes/ Otherwise, you can use a store-bought concentrate.
 
Verónica L. November 18, 2014
What mold was used in these pictures? It looks like cast iron.
 
Verónica L. November 18, 2014
nevermind...I didn't read the caption.
 
Laurie November 11, 2014
Love the crust to filling ratio on this one...and sounds like a winner for the freezer.