Print

Cozy Mini Chicken Pot Pies: Easy Appetizers for Friendsgiving

mini chicken pot pies - featured image
Print Recipe

These adorable mini chicken pot pies are perfect for Friendsgiving gatherings. Each person gets their own personal pie with a flaky, buttery crust and creamy, savory filling that will disappear within minutes.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (King Arthur preferred)
  • 1 cup (2 sticks) unsalted butter, ice-cold and cut into small cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6–8 tablespoons ice water
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 cup frozen peas and carrots, thawed
  • ½ cup frozen corn kernels, thawed
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream or whole milk
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until it resembles coarse meal with some pea-sized butter pieces remaining. Drizzle in 6 tablespoons ice water and stir with a fork until dough just comes together. If dry, add remaining water a tablespoon at a time. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Make the filling: While dough chills, melt 4 tablespoons butter in a saucepan over medium heat. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Sprinkle flour over mixture and stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking continuously. Add heavy cream and whisk until mixture thickens, about 3-4 minutes.
  3. Add chicken and veggies: Stir in shredded chicken, thawed peas and carrots, corn, thyme, and rosemary. Season with salt and pepper. Let simmer 2 minutes, then remove from heat. Let filling cool for 10 minutes.
  4. Roll and cut crusts: Preheat oven to 400°F. Lightly flour work surface. Roll out one disc of dough to about ⅛-inch thickness. Use a 2 ½-inch round cutter to cut 12 rounds for bottoms. Press each round into a greased muffin cup. Roll out second disc and cut 12 rounds with a 3-inch cutter for tops.
  5. Assemble pies: Spoon about 2 tablespoons filling into each dough-lined muffin cup. Place top crust round over each pie and press edges to seal. Use a fork to crimp edges and cut a small slit in top for ventilation. Brush tops with beaten egg wash.
  6. Bake: Place muffin tin on a baking sheet. Bake 18-22 minutes until crusts are deep golden brown and filling is bubbling. Let cool in pan for 5 minutes, then carefully lift out with a small spatula.

Notes

Keep butter ice-cold for flaky crust. Don’t overwork dough. Filling should be thick enough to coat back of spoon. Can assemble completely the day before and refrigerate overnight; add 5 minutes to baking time. Unbaked pies freeze beautifully for up to 3 months; bake from frozen adding 10-15 minutes. Let pies cool in pan for 5 minutes before removing to prevent falling apart.

Nutrition

Keywords: mini chicken pot pies, Friendsgiving appetizers, mini pot pies, chicken pot pie bites, comfort food appetizers, easy appetizers, make-ahead appetizers

Find it online: https://ovenmila.com/cozy-mini-chicken-pot-pies-easy-appetizers-for-friendsgiving/