Mini Chicken Pot Pie Crust Recipe
Description
If you’re looking for an easy, delicious and delicious way to make a mini chicken pot pie crust recipe, then you’ve come to the right place. This is a simple recipe that is sure to please any crowd. The short crust is made with a combination of all-purpose flour, butter, and sugar, and is then filled with a creamy chicken and vegetable mixture. Not only is this dish great for a large gathering, but it’s also perfect for a weeknight dinner when you want something a little more special.
This mini chicken pot pie crust recipe is so simple to make, yet tastes like you’ve been slaving away in the kitchen for hours. The crust is perfectly flaky and buttery, and the creamy filling is packed with the flavors of chicken, carrots, celery, and peas. Serve this yummy treat with a side of mashed potatoes, and you have yourself a wonderful meal that everyone will love.
Prep Time
For this mini chicken pot pie crust recipe, you will need to allow about 30 minutes for the dough to chill before baking. Additionally, the filling should be prepared in advance so it can cool slightly before being added to the pie crust. You can also make the filling ahead of time and store it in the fridge until you’re ready to assemble the pies. It’s best to make the filling the day before and store it in the fridge overnight.
Cook Time
Once the pies are assembled, they should bake in a preheated 375 degree oven for about 25-30 minutes, or until the crust is golden brown and the filling is bubbly. To ensure that the pies cook evenly, it’s a good idea to rotate them halfway through the baking time. Also, be sure to check the pies after 25 minutes to make sure they aren’t getting too brown. If they are, lower the oven temperature to 350 degrees and continue baking until they’re cooked through.
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup butter, cold and cubed
- 4-5 tablespoons ice water
For the filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1 pound cooked chicken, shredded
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
1. To make the crust, combine the flour, sugar, and salt in a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Gradually add in the ice water, a tablespoon at a time, until the dough holds together when pressed. Gently knead the dough until it forms a ball, then wrap it in plastic wrap and refrigerate for 30 minutes.
2. While the dough is chilling, prepare the filling. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and cook until the vegetables have softened, about 5-7 minutes. Add the frozen peas and cooked chicken, then stir to combine.
3. In a small bowl, whisk together the chicken broth and flour until smooth. Pour the mixture into the skillet and stir to combine. Add the heavy cream, thyme, garlic powder, and salt and pepper, then bring the mixture to a low simmer. Simmer for 5 minutes, or until the mixture has thickened, stirring occasionally. Remove the skillet from the heat and let the filling cool slightly.
4. Preheat the oven to 375 degrees. On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Using a 4-inch biscuit cutter, cut out the crusts and place them on a parchment-lined baking sheet. Place 1-2 tablespoons of the cooled filling into each crust and fold the edges over to form a half-moon shape.
5. Bake the pies for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Serve warm.
Equipment
For this mini chicken pot pie crust recipe, you will need the following equipment:
- Large bowl
- Pastry blender or two knives
- Rolling pin
- 4-inch biscuit cutter
- Parchment-lined baking sheet
Notes
It’s important to chill the dough for at least 30 minutes before rolling it out. This will help the dough hold its shape and make it easier to work with. Additionally, it’s best to make the filling the day before you plan to assemble the pies. This will give it time to cool before it’s added to the crust, which will help prevent the crust from becoming soggy.
Nutrition: Per Serving
Calories: 456 | Fat: 28g | Protein: 13g | Carbohydrates: 34g
Recipe Tips
To make this recipe even easier, you can use store-bought pie crust. This will cut down on the prep time and save you a few steps. Additionally, you can make the filling with whatever vegetables you have on hand. Mushrooms, bell peppers, and sweet potatoes all work well in this recipe.
Feel free to add more or less of the spices to the filling, depending on your taste preferences. For a heartier pot pie, you can also add 1/2 cup of shredded cheese to the filling before adding it to the crust. This will give the pies a cheesy, gooey center.
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