The classic chicken pot pie consists of an outer crust with a filling made up of either fresh or leftover chicken and vegetables cooked in a creamy sauce. Crust can be double where the bottom is lined with shortcrust pastry and covered with a puff pastry on the top or the entire pie crust made with only shortcrust pastry. Alternatively, the pie can be topped with a single puff pastry crust. I have prepared the latter into individual portions to surprise my boys on children’s day (November 14). Hearty, delicious, an ultimate comfort food and a family favourite!!!
With leftover rotisserie chicken and store-bought puff pastry, these pies can be made with ease. The crust discs can be baked in advance with the filling made ahead too. Heated in the oven just before serving. A variety of vegetables can be included in the pie, which the children would otherwise refuse to eat, if cooked on their own. These mini chicken pot pies are perfect for a kid’s party or an adult get together. Without the bottom crust, you cut down on the extra calories too. So the next time if you are wondering what to do with the leftover roast chicken or turkey, transform them into these mini chicken pot pies. They look elegant, tempting and are scrumptious.
With leftover rotisserie chicken and store-bought puff pastry, these pies can be made with ease. The crust discs can be baked in advance with the filling made ahead too. Heated in the oven just before serving. A variety of vegetables can be included in the pie, which the children would otherwise refuse to eat, if cooked on their own. These mini chicken pot pies are perfect for a kid’s party or an adult get together. Without the bottom crust, you cut down on the extra calories too. So the next time if you are wondering what to do with the leftover roast chicken or turkey, transform them into these mini chicken pot pies. They look elegant, tempting and are scrumptious.
Mini Chicken Pot Pies
(Serves 8)
You will need 200 ml round 8 ramekins
Crust
1 box of Tenderflake puff pastry (397 gms - available in Canada) or frozen puff pastry sheets (thawed before use)
1 egg (lightly beaten for egg wash)
2 tablespoons all-purpose flour for dusting
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into a 9-inch x 9-inch square. With a 3-inch round cutter and a small heart-shaped cutter, cut out circles and small hearts. Place side scraps on top of one another, roll and cut. Try to get 16 circles and 8 hearts.
Place 8 circles on a baking sheet lined with silpat or parchment paper. Brush the tops with egg wash and place another circle on top of the first circle. Now brush the top of each circle with egg wash and place a heart in the centre. Apply egg wash on the heart too.
Bake for 8 to 10 minutes until the crust are puffed and light golden in colour.
Note:
Filling
Ingredients:
3 1/2 cups rotisserie chicken breasts (cut into cubes)
1 large onion (chopped)
4 large cloves of garlic (finely chopped)
1 rib of celery (finely chopped)
2 carrots (cut into small cubes)
2 potatoes (cut into small cubes)
1 cup of fresh or frozen peas
1 teaspoon dried thyme
freshly cracked black pepper
2 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/4 cup butter
1/2 a bouillon cube
a pinch of sugar
salt
Method:
Melt butter in a pan, saute onion, garlic and celery until soft. Lower heat, stir in the flour and cook well for a minute. Add the chicken stock ensuring there are no lumps followed by the potatoes and carrots. Sprinkle thyme, and include the bouillon cube. Cover and let the vegetables cook slightly. (Note: They will continue to cook with the rest of the ingredients.)
Mix in the peas, chicken and cream. Simmer and let sauce thicken. Season with salt, pepper and sugar.
Note:
Preheat oven to 400 F or 200 C.
Divide filling between ramekins and place on a baking sheet. Bake for 8 to 10 minutes until the filling is bubbling.
Remove from the oven and top each pie with a pre-baked puffed disc. Bake for a couple of minutes until the discs are golden brown in colour.
Serve individual pies in a plate to catch any overflow.
Note:
(Serves 8)
You will need 200 ml round 8 ramekins
Crust
1 box of Tenderflake puff pastry (397 gms - available in Canada) or frozen puff pastry sheets (thawed before use)
1 egg (lightly beaten for egg wash)
2 tablespoons all-purpose flour for dusting
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into a 9-inch x 9-inch square. With a 3-inch round cutter and a small heart-shaped cutter, cut out circles and small hearts. Place side scraps on top of one another, roll and cut. Try to get 16 circles and 8 hearts.
Place 8 circles on a baking sheet lined with silpat or parchment paper. Brush the tops with egg wash and place another circle on top of the first circle. Now brush the top of each circle with egg wash and place a heart in the centre. Apply egg wash on the heart too.
Bake for 8 to 10 minutes until the crust are puffed and light golden in colour.
Note:
- The discs will be placed on the filling and baked again for a couple of minutes, at which time, they will be golden brown in colour.
- Two discs are glued together with egg wash to achieve a thicker crust.
- Heart was placed on top to show my love for the boys. You can decorate with other shapes or omit the heart.
Filling
Ingredients:
3 1/2 cups rotisserie chicken breasts (cut into cubes)
1 large onion (chopped)
4 large cloves of garlic (finely chopped)
1 rib of celery (finely chopped)
2 carrots (cut into small cubes)
2 potatoes (cut into small cubes)
1 cup of fresh or frozen peas
1 teaspoon dried thyme
freshly cracked black pepper
2 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/4 cup butter
1/2 a bouillon cube
a pinch of sugar
salt
Method:
Melt butter in a pan, saute onion, garlic and celery until soft. Lower heat, stir in the flour and cook well for a minute. Add the chicken stock ensuring there are no lumps followed by the potatoes and carrots. Sprinkle thyme, and include the bouillon cube. Cover and let the vegetables cook slightly. (Note: They will continue to cook with the rest of the ingredients.)
Mix in the peas, chicken and cream. Simmer and let sauce thicken. Season with salt, pepper and sugar.
Note:
- The filling can be prepared in advance until this stage and set aside.
Preheat oven to 400 F or 200 C.
Divide filling between ramekins and place on a baking sheet. Bake for 8 to 10 minutes until the filling is bubbling.
Remove from the oven and top each pie with a pre-baked puffed disc. Bake for a couple of minutes until the discs are golden brown in colour.
Serve individual pies in a plate to catch any overflow.
Note:
- Rotisserie or leftover chicken can be replaced with two fresh chicken breasts, cut into cubes and season with salt. Cook fresh chicken cubes with the potatoes and carrots. Continue with the filling, as indicated above.
- For heat, you could sauté a couple of finely chopped green chillies with the onion, garlic and celery.
- Last picture above from the right - before ramekins are placed in the oven for 8 to 10 minutes, then taken out of the oven. You will notice that the vegetables have changed their colours. Then to the left, topped with puff pastry discs (light golden), baked for a couple of minutes until dark golden brown in colour. The bottom picture to the right has been magnified.
- Chicken stock recipe click here.
