Chicken Pot Pies
Updated: Jul 13
Simplify this Chicken Pot Pie recipe by using packaged pie crust or puff pastry dough! Or make your own pie crust and puff pastry dough and keep it in the freezer! Buy disposable aluminum pans for fast, easy cleanup! These freeze amazing. Freeze them before chooking for MAXIMUM freshness! Use Pie crust recipe, or puff pastry! We love them both ways in my family! Picture below is pie crust. #SoNomNom4u
Chicken Pot Pies
2 cups of cooked, shredded chicken
2 large carrots, washed, peeled, and sliced
3 stalks of celery, washed and chopped
1 large onion, cleaned, peeled and chopped
3 cloves of garlic, chopped
4 TBSP butter
1/4 cup fresh parsley, washed and chopped (can use dried)
1/4 cup flour
2 cups Chicken Stock
1/4 cup heavy cream
1 TBSP fresh Thyme (can use dried)
2 tsp Black pepper
2 Packaged Puff Pastry or pie Crust dough.
1 egg, cracked and beat
If you don't have cooked, shredded chicken on hand,
boil boneless, skinless breasts or thighs to an internal temp of 165°F. Shered chicken with a fork or the paddle attachment on a stand alone mixer. Set chicken aside.
Heat oven to 375° F.
Remove pie or puff pastry dough from the package. Roll out dough with a rolling pin and cut into 12 circles by placing the dish you are using upside down on dough and cut about 1" around it. Line each pan with a circle and fit into the pan, stretching dough and making sure the dough goes up the side of each pacn to the top edge. Set aside.
In a large pot, Heat butter. Cook carrots, celery, onion, garlic, and parsley. When onions are translucent, add flour and stir until completely dissolved. Add Chicken stock and stir until a thick sauce forms. Add shredded chicken, Thyme, pepper and parsley and cream. Remove from heat when it is a nice thick mixture. Let cool down a bit for about 15-20 minutes.
Scoop chicken mixture into each mini pie crust and top with another circle of dough. You can cut any decoration or just slits into the top piece, but make sure to cut something so steam can release while it bakes.
Brush all the the top crusts of each mini pie with the egg and a pastry brush.
Place all 6 pies on a large cookie sheet, lined with foil or parchment paper.
Bake for about 20 minutes. Bake times vary. these are done when they become golden and bubbling through the cuts in the top crust.