Mini Savory Pot Pies
My grandmother made pie crust from scratch with her delicate hands, flour dusted on the counter, butter disappearing into the dough, and I never got her recipe: it was one of those things I assumed I would ask about later, and then later came and went. These pot pies are my attempt to work backward toward something she already knew, and making them small was my idea, because a pot pie you can hold in both hands is simply more satisfying than a slice of a larger one, and I feel that strongly about this. The filling is flexible: I have made these with leftover roast chicken, with turkey after the holidays, with whatever root vegetables were sitting in the refrigerator looking hopeful. Of course there are no rules here, which is my favorite thing about a pot pie. It is essentially a vehicle for anything good, wrapped in butter pastry.
Mini Savory Pot Pies
There is a story that belongs to this recipe, and it starts with my grandmother. Watching her make pie crust from scratch as a child, her hands moving with the kind of confidence that only comes from making something a thousand times, is one of my clearest food memories. I never asked her to teach me, which I will spend the rest of my life regretting. But I have been practicing on my own, and these little pot pies are my current favorite result.
Ingredients
For the pastry
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice cold water
1 egg, beaten (for egg wash)
For the filling
2 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
2 medium carrots, diced small
2 stalks celery, diced small
1/3 cup frozen peas
2 cups cooked chicken, shredded (rotisserie works perfectly here)
1/3 cup all-purpose flour
1 1/2 cups chicken stock
1/2 cup whole milk
1/2 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Make the pastry first. Combine the flour and salt in a large bowl. Add the cold butter and work it in with your fingertips until the mixture looks like rough breadcrumbs with some larger butter pieces still visible, those pieces are what make the crust flaky. Add ice water one tablespoon at a time, mixing just until the dough comes together. Divide in two, flatten into discs, wrap, and refrigerate for at least 1 hour.
Melt the butter in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, and celery and cook for another 4 minutes.
Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the chicken stock and milk, stirring constantly, until the mixture thickens into a creamy sauce, about 4 minutes.
Stir in the chicken, peas, and thyme. Season generously with salt and pepper. Remove from heat and let the filling cool slightly while you roll the pastry.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the pastry and cut rounds to fit a 12-cup muffin tin, a larger round for the base and a slightly smaller one for the lid. You will need to re-roll the scraps, and that is fine.
Press the base rounds into a greased muffin tin, letting the edges come up the sides. Spoon the filling generously into each cup. Top with the smaller rounds and press the edges together to seal. Cut a small slit in each lid to let the steam escape, then brush with egg wash.
Bake for 22 to 25 minutes, until the tops are deep golden and the pastry feels crisp when you tap it. Let them sit in the tin for 5 minutes before gently lifting them out. They will come out. Be patient with them.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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