Mini pot chicken pie step by step

Mini pot chicken pie

Pot pie is a typical empanada in United States cuisine, originating from the cuisines of European immigrants. It is usually filled with meat, the most popular being chicken pot pie, which, in addition to chicken, contains a significant amount of vegetables.

The key to this chicken pie is its filling, a creamy mixture of chicken and vegetables, and the crunchy dough that surrounds it. It can be prepared in many ways, but what I like best is in individual format, just as I encourage you to prepare it today, using ramekins or ramekins.

It is not difficult to make these mini chicken feet, but keep in mind that it will take approximately 50 minutes to prepare 4 or 6 ramekins and that you will have to turn on the oven for it. The result will be worth it and you will only need a salad and a dessert to complete your meal.

The recipe

Mini pot chicken pie
Chicken pot pie is a pie with a creamy chicken and vegetable filling and a crispy wrapper. Learn how to prepare it step by step.

Kitchen: Americana
Recipe type: Meat
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

  • 1 puff pastry
  • 4 tablespoons of butter
  • 2 carrots, sliced
  • ½ onion finely chopped
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1½ cups shredded cooked chicken
  • ½ cup cooked peas
  • 3 tablespoons of flour
  • Salt and pepper to taste

  1. Heat 2 tablespoons of butter in a frying pan and we sauté the carrots 5 minutes minutes.
  2. Then we add the onion and fry for 2 more minutes. Once done, we remove the vegetables from the pan and set them aside.
  3. In the same pan we now melt the remaining butter and we add the flour, cooking it for a couple of minutes and continuing to stir.
  4. Then we add the hot milk little by little while we stir and when it is integrated we bring it to a boil.
  5. When the mixture boils, we pour the chicken broth, we stir again and let it boil.
  6. Then, we add the chicken and peas, Add salt and pepper, reduce the temperature and cook over low heat for 5 more minutes.
  7. We preheat the oven to 210ºC.
  8. On a clean surface, we spread the puff pastry to cut 4 circles the size of the base of the ramekins and another 4 of a size slightly larger than their mouths.
  9. We spray with oil the base of 4 ramekins with lids and place one of the dough circles on each base, pressing down well.
  10. Then we pour the filling in equal parts in the 4 ramekins and cover with the largest circles, gluing the edges well to the ramekin.
  11. We take to the oven and bake for 20 minutes or until the crust is golden.
  12. Then, we remove from the oven and let stand 10 minutes before serving.

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