All this cold weather makes me want comfort food, and Chicken Pot Pie is the ultimate comfort food!
My husband needs some man food especially with me and my vegetable loving ways. I would totally eat a chicken pot pie minus the chicken haha. In my family, I try to cycle through everyone’s favorites. Tim just needs meat and potato dinners, and he does love a salad on the side. Roman turned out just like his dad… fried chicken, usually with a side of kale and balsamic, and salad, he literally loves a salad and will drink the dressing out of the bottom of the bowl. Aubrey loves Chili and anything Mexican. She will say, “I just crave those Mexican spices.” Avah loves any meal that involves meat-free pasta, and really, just a meat-free, bean-free meal will make her light up at dinner time. Anthony loves a hamburger and salad, he’s not a big potato fan.
Oh yeah, and they all love artichoke, and actually, their love for them compares to a child’s love for chocolate cake….yeah, its a little weird, but weird in a good way. Check out Steamed Artichoke with Lemon Galic Dipping Sauce
I’m grateful that I don’t have any super picky eaters. I don’t mind if they have a couple of things they just don’t like,( I definitely do) but when that list starts getting too big, well, that’s just irritating. I want the time I spend making dinners to feel worth it when we set down to eat. I don’t want it to be a battleground, but most of us have been there especially through the toddler years.
Why Mini Pot Pies?
I noticed with my kids when I make foods mini, they eat them better. I used to make the one in the pie plate, but these are just more fun, and great for entertaining!
Well, if your craving some comfort food, you must try these creamy filled miniature chicken pot pies wrapped in a flaky, buttery crust.
Homemade Mini Chicken Pot Pies
- 1 small onion diced
- 1/2 cup diced celery
- 4 Tbsp butter
- 1/3 cup unbleached flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 1/2 cup peas I use frozen, organic
- 1 cup sliced carrots
- About a pound of chicken chicken breast or tenders
- 3-4 sprigs of fresh thyme or 1 tsp dried
- 1 tsp salt + more if needed for taste
- 1/2 tsp black pepper
- 2 pie crust I make homemade or you can buy if you can find good quality
- Make 2 pie crusts and refrigerate. Get my pie crust recipe below.
- Fill a stock pot up halfway with water and put in chicken, peas, and sliced carrots. Bring to a boil and boil about 15 minutes or until chicken is done and carrots are tender. Drain and set aside.
- In a medium saucepan add butter, onions and celery (season with salt and peppecook on medium-low for just a few minutes until veggies start to appear translucent.
- Whisk in flour, milk, and broth.
- Stir in salt, pepper, and thyme.
- Bring to a simmer and cook about 10-15 minutes or until it's thick and bubbly.
- Cut chicken in chunks, and add chicken, peas and carrots to the creamy mixture.
- Taste and season and take off heat and set aside.
How to Assemble
- Set out jumbo muffin pan. Get jumbo muffin pan here
- Preheat over to 400
- Remove pie crust from fridge. Flour your working surface and roll dough out with a rolling pin to about a 1/4 inch thick.
- Using a large rim glass or large circular dough cutter, cut out circles just a bit larger than your muffin pan circles.
- Place a cut out circle in the bottom of the muffin pan, press if needed to cover up the sides.
- Fill generously with pot pie filling
- Place another circle on top and tuck in edges.
- Continue to do this until you use all the dough and filling ( this made 9 for me)
- With a fork or knife poke some holes in the top.
- Bake about 25-30 minutes or until golden brown. (if using pre-made crusts they may brown quicker)
- Let cool slightly and serve.
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