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Mini Chicken Pot Pies

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Ingredients

  • 2 cups cooked chicken, shredded (Halal chicken)

  • 1 tablespoon olive oil (or butter)

  • 1 small onion, finely chopped

  • 1 cup carrots, diced

  • 1 cup peas, frozen or fresh

  • 1/2 cup celery, diced

  • 1 cup chicken broth (Halal)

  • 1/2 cup heavy cream

  • 2 tablespoons all-purpose flour

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 package refrigerated pie crusts (or homemade crust)

  • 1 egg, beaten (for egg wash, optional)

  • Fresh parsley, chopped for garnish (optional)

Ingredient Highlights

  • Chicken: Using Halal-certified chicken ensures this recipe remains suitable for those who follow Halal dietary guidelines.

  • Heavy Cream: The addition of heavy cream creates a rich, velvety filling that’s the hallmark of classic chicken pot pie.

  • Pie Crust: The buttery, flaky pie crust provides the perfect vessel for the creamy filling.

  • Herbs and Spices: A blend of garlic powder and dried thyme enhances the savory flavor of the filling, making each bite irresistible.

Instructions

Prepare the Filling:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or 8 mini pie pans with cooking spray or butter.

  2. Sauté the Vegetables: In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onion, carrots, celery, and peas. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften.

  3. Make the Roux: Sprinkle the flour over the cooked vegetables, stirring well to coat. Cook for another 1-2 minutes to eliminate the raw flour taste.

  4. Add the Liquids: Slowly pour in the chicken broth while stirring continuously to avoid lumps. Once the broth is incorporated, add the heavy cream. Stir to combine and let the mixture simmer for 5 minutes until it thickens.

  5. Season the Filling: Add the garlic powder, dried thyme, salt, and black pepper. Stir to combine, then add the shredded chicken. Mix everything together until the chicken is well-coated with the creamy filling. Remove from heat.

Assemble the Mini Pot Pies:

  1. Roll Out the Pie Crust: Roll out the pie crusts on a lightly floured surface. Use a round cutter (such as a cup or cookie cutter) to cut out circles large enough to fit into your muffin tin or mini pie pans. You will need about 8-10 circles, depending on the size of your pans.

  2. Fill the Pies: Gently press the pie crusts into the prepared muffin tin or mini pie pans. Fill each crust with the chicken and vegetable mixture, dividing it evenly between the mini pies.

  3. Top with Crust: Roll out additional pie crust to cut smaller rounds for the tops of the pies. Place a round of crust on top of each filled pie. Press the edges together to seal. You can crimp the edges with a fork or pinch them by hand.

  4. Brush with Egg Wash: Brush the tops of the mini pies with a beaten egg for a golden, glossy finish. This step is optional but adds a nice touch to the appearance of your pies.

Bake the Mini Pot Pies:

 

  1. Bake: Place the mini pot pies in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

  2. Cool and Serve: Allow the mini pot pies to cool for about 5-10 minutes before serving. Garnish with freshly chopped parsley for an added burst of flavor and color.

Nutrition

Find it online: https://buttereats.com/mini-chicken-pot-pies/