mini chicken pot pies

i would first eat the crust, inspecting all surfaces to make sure there weren't any mushrooms or peas. i would then filter through the innards, making sure not to ingest any mushrooms or peas. eventually i would give up and go searching for a handi-snack.

to say that i'm impressed with those second graders who made it through daniel is an understatement.

at heart i'm still the pickiest of all the eaters. so even now when i eat something as comforting as chicken pot pie, i consider it a triumph because you never know what could be hiding in that thick creamy goop. it could be a mushroom.

of course my version doesn't have mushrooms. when will i enjoy mushrooms???? and this version is v heavy on the crust, a perk of its miniature size. i've grown into tolerating peas, so those are there, along with the remaining usual suspects of a chicken pot pie, and nothing else. 

this is a no frills pot pie. a simple pie, a humble pie.

these little pies are cute, fun to make, and functional, especially for a small household like mine that can't eat an entire pie for supper. i just wrap the leftovers up individually and freeze them and wam bam, easy as... (wait for it) pie.

i made these in my new favorite pan, the lodge mini cake pan, feel free to use a muffin tin though!

mini chicken pot pies

makes 10-12


2 tb unsalted butter

1 small onion, finely chopped

1/4 c all-purpose flour

2 c whole milk

enough chicken soup concentrate for 2 c liquid*

2 carrots, peeled and chopped

1 lb boneless skinless chicken thigh, chopped into bite-sized pieces

1/2 c frozen peas

1/4 t dried thyme

black pepper

2 lb pie dough

*i like orrington farms brand, which requires 2 tsp mix per cup, but other brands, like better than bouillon i believe only require 1 tsp. best to check the instructions.  


in a large skillet over medium high heat, melt the butter and add the onion, stirring until soft, 5-7 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.

add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10-15 minutes, until the chicken is fully cooked. taste the mixture and adjust seasonings, if desired.

at this point, i find it easiest to let the mixture cool and then form my pies, however you can definitely form your pies immediately if you'd like.

preheat oven to 400. 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 (3-4-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, 30-40 minutes.

let cool slightly and enjoy!


this post is part of becky's eat seasonal roundup! check out a bunch of other seasonal goodies here!