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Mini Chicken Pot-Pies on Pi Day

March 14, 2011 by Audra 42 Comments

So I guess in the blog world 3.14 is a big deal. Since it’s pi day everyone bakes pies and posts them. Well, I had no idea about this until today. But it just so happens I made these little beauties a couple days ago. They count right? Even though they are savory? So here is my contribution.

These mini pot-pies are amazing. I used a large muffin tin so they are the perfect size for a meal for one. Since I usually just cook for myself, I froze a few of these and can easily thaw them for a last minute dinner. This was not only my first time making pot-pie but also making any sort of pie crust. Since I still don’t have a food processor, I chose to do an Oil Pastry that my Mom has used for years.

This crust can be used for any sweet pie as well! It is SO easy. In fact it was SO easy, that I already have many ideas for what kind of pies to make next! Wouldn’t mini sweet pies be amazing? I can already picture little lattice-topped berry pies in the summer!

I found the recipe for the filling here, but took some liberties with the veggies and spices I decided to use. I think you should feel free to do the same. If you prefer corn and peas to green beans- go for it! But I must say that these tasted so great just the way I made them.

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Mini Chicken Pot-Pies on Pi Day
 
Ingredients
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup chopped carrots
  • 1 cup chopped potato
  • 1 cup fresh green beans cut into 1 or 2 inch pieces.
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Other spices to taste (garlic, celery seed etc.)
  • 2- 8 oz cans of chicken broth
  • 1 to 1½ cups milk
  • Crust:
  • 3¾ cups sifted white flour
  • 2 tsp salt
  • ¾ cup plus 3 tablespoons oil (I use canola)
  • ¾ cup plus 1.5 tabespoons ICE water - super cold
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, potatos, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) and set aside
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1¾ cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
For the Crust:
  1. Sift four and salt.
  2. Put oil and water in cup together.
  3. Don't mix them, but add all at once to a little valley that you have made in the flour mixture.
  4. Stir with a fork just until it sticks together into a ball.
  5. Cut in half. Divide each half into 6 equal small portions. Roll each section between two pieces of waxed paper. Tip from my Mom: (I usually put a tiny, tiny amount of water on the table under the bottom waxed paper because it doesn't move around as much and sticks to the table better.)
  6. After each section is rolled out lightly press it into the large muffin cups allowing the edges to come all the way up to the top and hang over a bit.
  7. Fill each up with the Chicken mixture.
  8. Roll out the remaining 6 dough sections and one by one drape it over the filling, press the edges together and trim excess dough.
  9. Use a fork or butter knife to indent the edges if you'd like, and cut small slits into the top of each pie to allow steam to escape.
  10. Bake for 30-35 minutes or until crust is golden brown and the filling is bubbly.
3.5.3251

Filed Under: Recipes, Savory

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Comments

  1. Lauren says

    March 15, 2011 at 1:18 pm

    This looks like a great recipe. I plan on making it this week, and I’m sure it’ll be fantastic.

    Reply
  2. Audra says

    March 15, 2011 at 1:29 pm

    Thanks Lauren! If you do- let me know how it turns out!

    Reply
  3. Amy @ Whisk & Whimsy says

    March 16, 2011 at 1:30 am

    I’ve never heard of pi (or pie) day.. Although in my case it might have to do with the fact we write the date differently to you guys where I’m from – March 14 is 14.3.(year), so it wouldn’t really make sense. Still, any excuse for pie! Yum!

    I found your sweet blog via Foodbuzz, and I’m following – I like what I see :)

    xx Amy

    Reply
  4. yasmeen says

    March 16, 2011 at 9:20 am

    great job on your first pie crusts! they look delicious. i often cook in abundance and freeze as well.

    lattice-topped mini pies are some of my favorites.

    Reply
  5. Lisa-Marie says

    March 17, 2011 at 4:47 pm

    My husband brought home some new big muffin tins yesterday so I’m making a bunch of these TODAY! I can’t wait. Have you ever cooked them from frozen? Or do you always thaw first and then bake them as per recipe?

    Would you mind if I shared this (with proper credit and links given) on my sisters and my blog? http://www.basket411.blogspot.com

    Reply
  6. Audra says

    March 17, 2011 at 6:50 pm

    Lisa- I have never frozen these and THEN cooked them. I made the whole batch and then I froze a couple. I don’t know how that would work, but if it works well let me know!
    Good luck with the recipe and yes- share it on your blog!:)

    Reply
  7. BuyWoWAccounts says

    March 22, 2011 at 7:05 am

    Found this one from another blog, she did some improvisation on the veggies. Well, your recipe sounds a delicious one.

    Buy WoW Accounts

    Reply
  8. LuRuSo says

    March 27, 2011 at 3:38 am

    How cute are these? They pack a punch, too. Love it.

    Reply
  9. Lauren says

    March 29, 2011 at 12:06 am

    I made these last week, and they turned out wonderfully! I don’t have a large cupcake pan, so I baked them in individual ramekins of the same volume. They were so great, even reheated in the microwave for lunch the next day. I will definitely make these again. Thanks for the fab recipe!

    Reply
  10. Sandra says

    May 9, 2011 at 4:26 am

    Made this today for Mother’s day! They were a big hit! It actually made 14 cupcake sized pies. I made them with just veggies (potato, celery, onion, mushroom) and they were really tasty! Thanks!

    Reply
  11. Audra says

    May 9, 2011 at 2:34 pm

    Great Sandra! Good to know how many normal muffins they fill. And vegetarian ones sound great too!

    Reply
  12. Sharla says

    August 27, 2011 at 3:00 pm

    That’s the recipe I use for my chicken pot pie but I have never thought to use a muffin tin! From now on, I’ll def do that, because making the big one always seems to be WAY too much, even for leftovers. Thank you for the ingenius idea!

    Reply
  13. God's Lineage of Grace says

    September 21, 2011 at 12:57 am

    What a Great idea! I’m going to makes these next week! I enjoy looking at all your recipes. Thank you for posting!

    Reply
  14. Jessica says

    September 21, 2011 at 4:50 pm

    This looks delicious! You are amazing How do you freeze the extras? I want to make these tonight!!!

    Reply
  15. Audra says

    September 21, 2011 at 7:57 pm

    Jessica- I wrapped them tightly in plastic wrap and them foil. They didn’t get eaten until about 3 months after I made them- but were still great!

    Reply
  16. clissolc says

    September 25, 2011 at 10:45 pm

    Wish I had thought of the muffin tin idea – just tossed a bunch from a “BIG” pie i had made and just could not eat – could have frozen little ones easier. Next time…thanks!

    Reply
  17. FlexYourFood says

    October 21, 2011 at 4:28 pm

    Bahaha! Pi day! That must be a Wisconsin thing. We got to make pies to bring into math class every year. This sounds great and really brings back some memories! Did you celebrate mole day too?

    Reply
  18. Jessica says

    November 4, 2011 at 4:43 pm

    I’ve been looking for individual sized freezer meals. This looks fantastic!

    Reply
  19. Anonymous says

    November 15, 2011 at 1:23 am

    OMG! My wife made this today but using a clear glass pie dish. It was GREAT! The crust was crispy, flaky, very tasteful! She didn’t have the green beans, and used potatoes, carrots, and onions. It was the best chicken pot pie I ever ate. We all had 2 helpings each. I can’t wait for her to make it again. You have to make this.

    Reply
  20. JulieAnn Hoffman says

    November 30, 2011 at 4:19 am

    I made these tonight. I doubled the recipe since it was only supposed to make 6. I ended up with 12 AND a regular pie plate worth of pie lol. They are delicious though!

    Reply
  21. Alyssa says

    December 5, 2011 at 4:19 pm

    I made these last night and boy oh boy are they delicious! My husband liked them so much he wants me to make them for a party we are throwing this weekend. Audra, I need to make about 35 of these. I’m thinking that making them before hand and freezing them would be best, so I can just pop them in the oven before the party. Do you cook them and then freeze them, or freeze them uncooked? And how long should I thaw them out for? I would love any advice!

    Reply
    • Joyce says

      March 8, 2015 at 9:13 am

      Did you rewarm them after you thawed them. What temperature did you reheat them? For how long? What did you put them in to reheat? Having a Pi Party on the 14th. Would appreciate any advice. Thanks!

      Reply
  22. Kaylee Johnstone says

    December 14, 2011 at 12:43 am

    Tried this with cupcake tin tonight. It’s still in the oven, but pretty sure its an epic fail.
    Had a hard time measuring the correct crust size. Forgot to get a second can of Chicken broth, so I used water and chicken bullion. Also just realized I didn’t add the potato.

    Look forward to attempting this again.. and hopefully it goes better :)

    Reply
  23. Audra says

    January 14, 2012 at 8:33 pm

    Oh Alyssa did I miss this question? I am so sorry if I did!
    I am sure you already figured this out, but I would recommend baking them first and then wrapping-freezing , thawing and baking.
    I hope they turned out well!

    Reply
  24. Audra says

    January 14, 2012 at 8:34 pm

    Kaylee I totally understand the frustration with measuring the crust size. I’m actually doing another follow up post on these next week!

    Reply
  25. Audra says

    January 14, 2012 at 8:35 pm

    I know- the filling is a lot more than 6. I will address this in a post about this I’m doing next week!

    Reply
  26. Saturday's Child says

    March 20, 2012 at 9:16 pm

    I just made these only in four ramekins instead of the muffin tins. What can I say, I’m greedy with a big appetite. Holy wow are they good! This is going in my permanent recipe book. I’ve always wondered how that kind of crust was made as I come from the lard/shortening/butter pastry type of people. Thanks so much for sharing this. Yee-ummy!!!

    Reply
  27. Laceymcvea says

    March 28, 2012 at 5:20 pm

    Hi, I’m wondering about freezing them as well. What do I wrap them in to freeze them? How long to I un-thaw them for? And what is the best method to reheat them once their thawed! These look sooooo good. I can’t wait to try them!

    Reply
  28. Audra says

    April 16, 2012 at 12:48 pm

    I’d recommend wrapping them foil and plastic wrap. Just un-thaw them until they are thawed…it depends on if you leave them in the fridge or at room temp. Either microwave or bake them in a 375 oven until they are heated throughout. Good luck!

    Reply
  29. Cherrie Wang says

    August 3, 2012 at 7:22 am

    mmorpg is alway the most popular game. take pleasure in virtual entertainment you can choose world of warcraft. buy wow account

    Reply
  30. jmh22 says

    August 7, 2012 at 1:36 pm

    I am a bit concerned about how to removed the pot pies from the muffin tin without having them break. Any suggestions?

    Reply
  31. Teaching5th says

    October 28, 2012 at 1:44 pm

    They were too dry in muffin pan. I filled 3 larger ramekins and they were much better.

    Reply
  32. Teaching5th says

    October 28, 2012 at 1:45 pm

    They pop right out

    Reply
  33. francie says

    October 29, 2012 at 12:15 am

    Mine stuck in the muffin pan :(

    Reply
  34. Rexandsteph says

    December 21, 2012 at 2:23 pm

    Earlier this year, I made this recipe as one big pie (instead of minis). It was DELICIOUS! I’m making it again for our family Christmas :)

    Reply
  35. JS says

    January 15, 2013 at 3:13 am

    Try lining the muffin tin with parchment paper and you should easily be able to lift of each pot pie

    Reply
  36. Melissa says

    August 28, 2013 at 11:15 am

    I made these last night and they were delicious! We got 12 out of this recipe. For the time we put into it though, I might double the recipe next time and freeze the rest. Very good but took a bit to make!

    Reply
  37. NJ says

    December 20, 2013 at 1:11 am

    Thanks for this recipe! I used this for inspiration to use up leftover turkey from Thanksgiving.
    I had extra filling, so I just ate it as pot pie soup – it was really great. I used celery and onion, and poultry seasoning, thyme, garlic powder, and sage for the sauce.

    Reply
  38. Stefanie says

    February 16, 2014 at 9:57 pm

    If i made the rolled out dough ahead of time and kept in the fridge for a day would that work?

    Reply

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