Description
These Handheld Chicken Pot Pies are a delicious twist on the classic comfort food, featuring a flaky homemade crust filled with a savory mixture of tender chicken, vegetables, and herbs. Perfect for a hearty meal on the go, these individual pies combine the richness of butter and creaminess of chicken stock in the filling with a crisp, buttery crust wrapped around them. Ideal for potlucks, lunches, or family dinners.
Ingredients
Scale
Filling
- 6 tbsp. Unsalted Butter, Divided
- 1 cup Chopped Celery
- 1 cup Chopped Carrot
- 1 cup Diced Potato
- 2 cups Chopped Yellow Onion
- 1/4 tsp Dried Thyme
- 1/4 tsp Dried Rosemary
- 1/2 tsp Salt
- 1 cup Peas (Frozen Is Fine)
- 2 cups Diced Cooked Chicken
- 1/2 cup Flour
- 3 cups Chicken Stock
Crust
- 3 3/4 cups All-purpose Flour
- 3 sticks Unsalted Butter, Cubed
- 1/2 to 2/3 cup Cold Ice Water, As Needed
- 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour with the cubed unsalted butter. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold ice water, a tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Make the filling: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped celery, carrot, diced potato, and yellow onion. Sauté until the vegetables are tender, about 8-10 minutes. Stir in dried thyme, rosemary, and salt for flavor.
- Add the flour and chicken stock: Sprinkle 1/2 cup of flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in 3 cups of chicken stock, stirring constantly to prevent lumps. Simmer the mixture until it thickens to a creamy consistency, about 5-7 minutes.
- Finish the filling: Stir in the peas and diced cooked chicken, then cook for another 2-3 minutes until heated through. Remove from heat and let the filling cool slightly.
- Roll out the dough: On a lightly floured surface, divide the chilled dough into portions appropriate for making 8 individual pot pies. Roll each portion into a circle large enough to create a base and a top for each pie.
- Assemble the handheld pot pies: Place a rolled dough circle on a baking sheet lined with parchment paper. Spoon a generous amount of the chicken filling onto the center, leaving space around the edges. Cover with another dough circle and press the edges together to seal. Use a fork to crimp the edges and create a decorative border. Cut small slits on top of each pie to allow steam to escape.
- Apply egg wash: Brush the tops of each pot pie with the beaten egg mixed with water to give them a golden, glossy finish when baked.
- Bake: Preheat the oven to 375°F (190°C). Bake the pies for about 40-45 minutes, or until the crust is golden brown and cooked through. Remove from the oven and let cool for a few minutes before serving.
Notes
- This post is dedicated to the crust lovers of the world.
- For a flakier crust, ensure the butter stays cold until baking.
- Use cooked chicken leftover from a roast or rotisserie chicken for convenience.
- Cut small vents on top to prevent filling from spilling during baking.
- Make sure not to overfill the pies to avoid bursting during baking.
- You can prepare the filling a day ahead and refrigerate it before assembling the pies.
Nutrition
- Serving Size: 1 handheld pot pie
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 95 mg
