Mini Chicken Pot Pies with Rosemary Crust

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Author: 
Recipe type: Main Dish
Cuisine: 6-8 mini pot pies
Ingredients

For the pie crust:

  • ¼ cup + 1 tablespoon buttermilk
  • 1 teaspoon roughly chopped fresh rosemary
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (8 tablespoons) unsalted butter, cold and cut into tablespoon pieces

For the pot pie filling:

  • 2 tablespoons olive oil
  • ½ medium sweet onion, diced
  • 2 garlic cloves, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • ½ cup chopped bella mushrooms
  • 4 sprigs thyme, leaves only
  • 1 teaspoon chopped rosemary
  • 1 cup frozen peas
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • ¼ cup milk
  • 2 cups shredded rotisserie chicken
  • Salt & pepper to taste

To prepare:

  • Egg wash (1 egg whisked with a splash of water)

To Serve:

  • Pair with a bottle of Kendall-Jackson Grand Reserve Cabernet Sauvignon.
Instructions

To make the pie dough:

  1. Warm the buttermilk in a small saucepan. Add the rosemary then remove from heat. Pour into a bowl and refrigerate until cold. Overnight works best.
  2. When ready to prepare the pie, strain the rosemary pieces out of the buttermilk, set the buttermilk aside.
  3. Add the flour and salt to the bowl of a food processor. Pulse to combine. Add the butter pieces and pulse 10-12 times, or until there are some pieces of butter about the size of a pea, some smaller.
  4. Add four tablespoons of infused buttermilk, and pulse until the mixture looks like thick, grainy sand and when pinched between your fingers, the dough sticks together. Add more buttermilk if needed, but you should not need more than 5 tablespoons. Wrap the dough in plastic wrap and refrigerate for 1 hour.

For the pot pie filling:

  1. While the dough is chilling, prepare the filling. Add the oil to a large saucepan over medium heat. Add the onions, garlic, carrot and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the herbs and mushrooms and cook for another 2-3 minutes.
  2. Add the flour and whisk constantly until golden brown, about 3 minutes. Add the peas, chicken broth and milk and bring to a simmer. Cook for 10-15 minutes or until mixture starts to thicken. Stir in the chicken and cook for another 2-3 minutes. Season with salt and pepper to taste then remove from heat and divide between 6-8 ramekins, filling to the top. If you’re only preparing 6 ramekins, there will be leftover filling.
  3. Preheat the oven to 400F and place filled ramekins on a baking sheet.
  4. Roll out the pie dough on a well-floured surface to about ⅛-inch thickness. Cut out circles that are slightly larger than the ramekins (use a ramekin or a large water glass to measure). Top each ramekin with a disc of dough and press around the sides of the ramekin to seal. Brush with egg wash and cut slits into the top of each disc to allow steam to vent.
  5. Optional: Roll out leftover dough and cut out leaf or seasonal shapes. Decorate the top of each pot pie with cut outs and brush with egg wash.
  6. Bake the pot pies for 20-25 minutes or until golden brown. Remove from the oven and let cool for 10-15 minutes then serve with a glass of Kendall-Jackson Grand Reserve Cabernet Sauvignon.

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