Mini Chicken  Pot Pies

Weigh out the ingredients


For the chicken pot pie filling, you'll need chicken, onion, celery, salt, pepper, fresh herbs, milk, garlic, parmesan, flour, olive oil, butter, bone broth, frozen peas, and carrots.

Weigh out the ingredients


For the pastry, you'll need flour, baking powder, salt, butter, and heavy cream.

Make the pastry dough, and perform a series of folds to create a smoother, flakier dough. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour or overnight.

Make the pastry


In a heavy bottomed pot, add the olive oil and place over medium heat. Add the onions and cook for about 10 minutes until translucent. Stir in the carrots, celery, garlic, salt, pepper, and herbs. Add the butter and sprinkle in the flour. Pour in the bone broth and milk, then the parmesan. Stir in the chicken and peas.

Make the pot pie filling


Take the scrap pieces of dough and press them into the mini cocottes as the bottom crust. Fill each cocotte with the pot pie filling about ¾ full, then mound a little extra in the center, careful not add too much liquid.

Assemble the pot pies


Take each pastry circle and place them on of the filled cocottes. Fold the edges of the pastry underneath and crimp as desired. Place the assembled mini pot pies in the fridge for the pastry to firm up for at least 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

Crimp the top crusts


Take the mini pot pies out of the fridge and place them on a large baking sheet. Cut a few slits in the top crusts, then brush an egg wash all over, even the crimp.

Brush with egg wash


Bake the mini chicken pot pies for about 40-45 minutes or until the filling is bubbling and the top crusts are evenly golden brown. Allow them to cool for a few minutes before serving.

Bake & enjoy!