HOW TO MAKE MINI CHICKEN POT PIES
My Recipe for Individual Chicken Pot Pies will guide you through the process of making a dozen individual chicken pot pies. stuffed with juicy chicken and veggies that have been cooked to a tender state and baked into delightfully flaky individual crusts. Each mouthful is warm, oozing with decadence, and bursting with flavor thanks to the cheese that has melted into the gravy.
Chicken that is flavorful and juicy. A dense and slippery filling. Melted cheese and delicate veggies. All of those great tastes are concentrated onto a single crust for your enjoyment. Little chicken pot pies are an excellent appetizer or party dish since they are so portable. They are ready to be served after being cooked for a little under an hour to a lovely golden brown color. You may even make a large quantity of them if that’s what you desire! They are delicious when frozen and may be kept frozen for a few months without going bad. After putting together each individual pot pie, individually wrap it, and then allow it to defrost before placing it in the oven to cook.
THE INGREDIENTS LIST:
1/2 Lb.Of skinless chicken breast; finely chopped.
1/2 Cup.Of frozen carrots.
1/4 Cup.Of frozen peas.
3/4 Cup.Of frozen sweet corn.
1 Cup.Of water.
1/2 Tsp.Of chicken bouillon granules.
2 Tbsp.Of unsalted butter.
2 Tbsp.Of all-purpose flour.
1/2 Tsp.Of kosher salt.
1/4 Tsp.Of black pepper.
1 Cup.Of whole milk.
Freshly grated parmesan cheese
2 refrigerated sheets of pie crust dough.
Set the oven’s temperature to 425° F. Spray a muffin tin with cooking spray that won’t make the muffins stick.
Mix the diced chicken, vegetables, water, and bouillon in a medium saucepan over medium-high heat. Stir to mix everything together. Bring to a simmer and cook, stirring every so often, for about 15 minutes, or until the chicken is done.
Take off the heat. Put a fine mesh sieve over a bowl and pour the chicken and vegetables through it. Save the broth. Wash out the pot and put it back on the stove.
Melt the butter in the same saucepan over medium heat. Stir in the flour with a whisk. For about 2 minutes, cook (to cook out the floury taste).
Add the salt, pepper, milk, and chicken broth that you set aside. Cook for about 4 to 5 minutes, whisking well until the sauce thickens.
Take the pan off the heat and stir in the cheese to mix. After the cheese melts, add the vegetables that have been drained. Mix them together and set them aside.
Sprinkle some flour on a large cutting board or pastry board. Unroll one pie crust onto the floured surface and put the other one in the fridge until you are ready to use it.
Using a round cookie cutter that is 4 inches in diameter, cut four square pieces of dough. Using a 3-inch round cookie cutter, cut out four more pieces of dough that are the same size all the way around. Do the same thing with the other pie crust.
Press the big rounds of dough into the bottoms of the wells in the muffin pan that has already been prepared. Use a spoon to put an equal amount of sauce on each of the large rounds. Cover each one with a small round, and then use a fork to crimp the edges together.
Cut slits in the top of the pasty with the point of a sharp knife to let the steam out. Bake for 22 to 25 minutes in an oven that has already been heated, or until the crusts are golden brown. Take the mini pot pies out of the oven and let them cool for 10–15 minutes in the pan before serving. Enjoy!