Mini Chicken Pot Pies
Description
Everyone can enjoy their own chicken pot pie with these individual mini versions of the traditional ones. Chicken and veggies come together in a creamy filling topped with a flaky biscuit.
Ingredients
Filling:
2 T. butter
1/2 small yellow onion, chopped small (about 1/2 c.)
1/4 c. celery, very thinly sliced, about 1 stalk
3 T. all-purpose flour
3/4 c. chicken broth
1/2 c. milk
1/4 - 1/2 t. kosher salt, or to taste
1/4 t. black pepper
1/8 t. celery seed
1 c. cooked chicken, chopped into 1/2 inch pieces*
12 oz. frozen vegetables or leftover cooked vegetables (about 2 c.)
Topping:
1 c. all-purpose flour
1 1/4 t. baking powder
1/2 t. kosher salt
2 t. sugar
3 T. cold butter, grated
1/2 c. milk, plus more ONLY if needed
Directions
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Filling:
Preheat oven to 425 degrees F. Grease 8 small 10-14 oz. ramekins or oven safe bowls with butter; set aside.
In a large, deep skillet over medium-high heat, melt the butter; add the onions and celery; cook until soft, about 3 minutes. Stir in flour; slowly stir in chicken broth; whisk to combine.
Add the milk, salt, pepper, and celery seed; reduce heat; simmer over medium-low heat until thickened, about 5 minutes. Add the chicken and vegetables; stir. Pour the mixture into the prepared dishes; set aside.
Topping:
In a bowl, stir together the flour, baking powder, salt, and sugar. Grate the cold butter; add it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in milk. DO NOT dump all of the milk in at one time, but just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky. Evenly divided and scoop the dough over the filling in each of the baking dishes, using a medium scoop, if possible.
Bake 14-18 minutes, until the topping is golden brown and the filling is bubbling.
Cool for 10 minutes before serving.
8 servings.
* Rotisserie chicken, canned chicken or a cooked chicken breast will work. Leftover veggies can be used as well.
** Any combination of vegetables and chicken may be used in this recipe. You’ll need: 1 c. chicken + 2 c. vegetables; 3 c. vegetables without any meat; 2 c. chicken + 1 c. vegetables.