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Handheld Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 123 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

These Handheld Chicken Pot Pies offer a convenient and delicious twist on the classic comfort food. Featuring a flaky, buttery crust encasing a rich and savory filling of chicken, vegetables, and herbs, they make perfect individual servings for family meals or gatherings. The filling combines tender cooked chicken with carrots, celery, peas, potatoes, and a creamy sauce thickened with flour and chicken stock, seasoned with thyme and rosemary. Each pot pie is carefully wrapped with a golden, flaky crust and finished with an egg wash for a beautiful, glossy finish.

Ingredients

Scale

For the Filling:

  • 6 tbsp. Unsalted Butter, Divided
  • 1 cup Chopped Celery
  • 1 cup Chopped Carrot
  • 1 cup Diced Potato
  • 2 cups Chopped Yellow Onion
  • 1/4 tsp. Dried Thyme
  • 1/4 tsp. Dried Rosemary
  • 1/2 tsp. Salt
  • 1 cup Peas (Frozen Is Fine)
  • 2 cups Diced Cooked Chicken
  • 1/2 cup Flour
  • 3 cups Chicken Stock

For the Crust:

  • 3 3/4 cups All-purpose Flour
  • 3 sticks Unsalted Butter, Cubed
  • 1/2 cup to 2/3 cup Cold Ice Water, As Needed
  • 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)

Instructions

  1. Prepare the Filling: In a large skillet or saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped celery, carrot, diced potato, and chopped yellow onion to the pan. Sauté until the vegetables have softened, about 8-10 minutes. Stir in the dried thyme, dried rosemary, and salt, ensuring the vegetables are evenly coated with the herbs and seasoning.
  2. Add Flour for Thickening: Sprinkle the 1/2 cup of flour over the sautéed vegetables and stir continuously for 2-3 minutes to cook out the raw flour taste. This step will create a roux that thickens the filling.
  3. Incorporate Chicken Stock: Gradually pour in the 3 cups of chicken stock while stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken, stirring occasionally, which should take about 5-7 minutes.
  4. Add Peas and Chicken: Stir in the frozen peas and diced cooked chicken. Cook for another 3-4 minutes until the peas are heated through and the chicken is well combined in the filling. Remove from heat and allow the filling to cool while you prepare the crust.
  5. Make the Crust: In a large mixing bowl, combine the all-purpose flour and cubed unsalted butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add cold ice water, a few tablespoons at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough to keep it flaky. Divide the dough in half, wrap in plastic wrap, and chill for at least 30 minutes.
  6. Assemble the Pot Pies: Preheat your oven to 375°F (190°C). On a floured surface, roll out one portion of the dough to about 1/8-inch thickness. Using a large round cutter or bowl, cut out circles large enough to hold the filling and fold over to create individual pot pies. Spoon the cooled filling into each circle, leaving enough edge for sealing.
  7. Seal and Brush: Fold the dough over the filling to form a half-moon shape or small parcel. Crimp the edges firmly with a fork or your fingers to seal completely to avoid leaks. Brush the tops of each pot pie with the beaten egg wash to give a shiny, golden finish.
  8. Bake: Place the prepared pot pies on a baking sheet lined with parchment paper. Bake in the preheated oven for about 35-40 minutes or until the crust is golden brown and crisp.
  9. Cool and Serve: Remove the pot pies from the oven and let them cool slightly on a wire rack for about 5-10 minutes before serving. This allows the filling to set and prevents burns when eating.

Notes

  • This recipe is dedicated to the crust lovers of the world—enjoy your flaky, buttery homemade crust!
  • Use cold water and cold butter when making the crust to ensure maximum flakiness.
  • Leftover filling can be refrigerated for up to 2 days or frozen for longer storage.
  • For extra crisp crust, you can chill assembled pot pies before baking.
  • Feel free to customize the vegetables based on your preference or seasonal availability.

Nutrition

  • Serving Size: 1 handheld pot pie
  • Calories: 460
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.3g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 85mg

Find it online: https://jmrecipes.com/handheld-chicken-pot-pie-recipe/