Talking about nostalgic comfort food would not be complete without including a Chicken Pot Pie recipe. Now a traditional chicken pot pie is fine and good, but I’ve added a slightly modern twist. Try my Chicken Pot (Hand) Pies – individually portioned, tart-like, savory pies stuffed with the traditional goodness of chicken, peas, and carrots – but without any of the gravy.
The recipe doesn’t take long and can easily be made into either these hand pies or the traditional, single large pie. The mini pot pies can also be frozen for a grab-and-go lunch or dinner at any time (see notes). My financé happily declared “I haven’t had chicken pot pie since elementary school and man, I’ve been missing out, these are great!” Enjoy!
Chicken Pot (Hand) Pies
Total Time: 45 MINS, ACTIVE TIME: 25 MINS
Servings: 4
Ingredients
- 2 TBS BUTTER
- 1/2 ONION, SMALL DICED
- 1 CUP CARROTS, CHOPPED
- 2 TBS GARLIC, CHOPPED
- 1 TBS OREGANO
- SALT & PEPPER
- 2 TBS FLOUR
- 1 CUP CHICKEN BROTH
- 1 1/2 CUPS CHICKEN, COOKED AND CHOPPED
- 1 CUP FROZEN PEAS
- 1 PRE-MADE PIE CRUST, THAWED IF PREVIOUSLY FROZEN
Directions
- Preheat oven to 375
- Make filling. Melt butter in a large pan. Sauté onion, carrots, and garlic until starting to soften, about 5 mins. Add oregano, salt, and pepper to taste.
- Stir in flour until it coats all the vegetables. In a slow stream, add chicken broth, stirring consistently so the liquid is incorporated. You may not need the whole cup of broth; you want the filling to be moist but not excessively wet. I took about 5 mins to stir the whole cup in. Stir in chicken and peas. Remove from heat, let slightly cool.
- Roll out the thawed pie dough and cut it into 4 equal pieces. Once slightly cooled, spoon filling into the center of each of the four dough pieces and fold corners to meet in the middle. Place each “pocket” or hand pie on a baking sheet lined with foil and cooking spray.
- Cook for 20 mins. Remove from oven, slight cool slightly before serving.
Notes
- This recipe can still be made into one, large pie if you prefer, it just won’t be as liquidy as traditional pot pies. Put filling in the pie pan and top with rolled pie dough.
- The mini pot pies can also be made in ramekins which would provide a very pretty presentation at dinner.
- These can be made ahead of time and frozen before the baking step. Wrap each piece individually, tightly, and store for up to 6 months in the freezer.
