Irresistible Handheld Chicken Pot Pies: A Perfect Comfort Bite!
Indulge in the ultimate comfort food with our Handheld Chicken Pot Pies. These delectable savory pastries boast a golden, flaky crust enveloping a rich and hearty filling of tender chicken, vibrant vegetables, and aromatic herbs. Whether as a cozy family dinner or a crowd-pleasing party snack, these handheld pies are sure to satisfy and delight!
In our household, Handheld Chicken Pot Pies are more than just a recipe; they’re a cherished tradition. From the moment the aroma of buttery crust and savory filling fills the kitchen, excitement mounts. I recall one memorable evening when my husband, usually the self-proclaimed skeptic of anything new, took his first bite and was instantly transported back to his childhood. With each subsequent bite, he couldn’t help but reminisce about cozy Sunday dinners with his family. From that day forward, these pies became a regular feature on our dinner table, bringing us together in warmth and nostalgia.
Why This Recipe Is a Must-Try: Handheld Chicken Pot Pies:
- Rich and Flavorful Filling: Our filling combines tender chicken, crisp vegetables, and aromatic herbs, all simmered to perfection in a savory gravy, ensuring each bite bursts with comforting flavors.
- Flaky, Buttery Crust: Encased in a golden, flaky crust, these handheld pies offer a satisfying crunch with every bite, providing the perfect contrast to the luscious filling.
- Versatile and Convenient: Whether enjoyed as a cozy family dinner, a crowd-pleasing party snack, or a convenient on-the-go meal, these handheld pot pies adapt to any occasion with ease.
- Make-Ahead Friendly: Prepare the filling and crust ahead of time, allowing you to assemble and bake the pies whenever cravings strike, making mealtime a breeze.
Ingredients:
FOR THE FILLING:
- 255g (9 oz) Unsalted Butter, Divided
- 120g (1 cup) Chopped Celery
- 130g (1 cup) Chopped Carrot
- 160g (1 cup) Diced Potato
- 225g (2 cups) Chopped Yellow Onion
- 0.6g (1/4 tsp) Dried Thyme
- 0.6g (1/4 tsp) Dried Rosemary
- 2.5g (1/2 tsp) Salt
- 150g (1 cup) Peas (Frozen Is Fine)
- 280g (2 cups) Diced Cooked Chicken
- 60g (1/2 cup) Flour
- 710ml (3 cups) Chicken Stock
FOR THE CRUST:
- 470g (3 3/4 cups) All-purpose Flour
- 2.5g (1/2 tsp) Salt
- 340g (3 sticks) Unsalted Butter, Cubed
- 120ml (1/2 cup to 2/3 cup) Cold Ice Water, As Needed
- 1 Egg, Beaten With 15ml (1 Tablespoon) Water (Egg Wash)
Directions:
To prepare the chicken pot pie filling, melt 28g (2 tablespoons) butter over medium heat in a large pot. Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, and salt. Sauté until soft, approximately 15 minutes. Add the peas and diced chicken to the pot. Add the remaining 57g (4 tablespoons) butter to the softened vegetables, allowing it to melt completely. Stir in the flour until well combined, then gradually pour in the chicken stock, stirring constantly. Bring the mixture to a boil, then reduce heat and let it simmer for about five minutes until thickened. Adjust seasoning to taste. Allow the mixture to cool to room temperature, then chill completely in the fridge for at least 3 hours. While the filling chills, prepare the pie crust. In a food processor, pulse the flour and salt together until combined. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Drizzle in the ice water and pulse until the dough comes together. Transfer the dough onto a floured surface, shape it into a flat disk, then wrap in plastic wrap. Chill in the fridge for two hours. Once both filling and crust are chilled, preheat the oven to 200°C (400°F). Roll out the pie crust to about 3mm (1/8 inch) thickness and cut out 15cm (6-inch) wide circles. Place a spoonful of filling onto each circle, then fold over and seal the edges by crimping with your fingers. Repeat with remaining ingredients, then place the pies on a baking sheet lined with parchment paper. Cut vent slits into each pie, brush with egg wash, and bake for 25–30 minutes until golden brown and crisp. Allow to cool slightly before serving.
Notes:
- You can use store-bought pie crust if preferred, or make your own ahead of time for added convenience.
- Feel free to customize the filling with your favorite vegetables or add herbs and spices to suit your taste.
- These handheld pot pies can be frozen after assembly for future enjoyment. Simply bake from frozen, adding a few extra minutes to the baking time.
