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Sarah's Mini Chicken Pot Pies
Sarah's Mini Chicken Pot Pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Satisfying mini chicken pot pies, ideal for entertaining with ease!
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 large white onion, diced
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 0.75 cup frozen peas
  • 0.5 cup mushrooms, chopped
  • 0.33333334326744 cup carrots, chopped
  • 1.25 cups chicken broth
  • 2.5 cups all-purpose flour
  • 0.75 teaspoon salt
  • 1 cup unsalted butter
  • 0.5 cup cold buttermilk
Instructions:
  • Preheat your oven to 400°F (200°C) and generously grease a 12-cup muffin tin, then place it on a baking sheet.
  • In a medium saute pan over medium heat, saute onion in oil until translucent, about 3 minutes. Brown chicken, then add peas, mushrooms, carrots, and chicken broth. Simmer on low heat, stirring occasionally, until chicken is cooked through and sauce thickens slightly, for 10 to 15 minutes.
  • In a medium bowl, combine flour and salt, then use your fingers to quickly work the butter into the mixture until well combined. Create a well in the center of the mixture like a volcano, pour in buttermilk, and use a fork to bring the dough together until moist and shaggy, ensuring all flour bits are moistened.
  • Place a scoop of batter into a muffin cup and press it down gently. Spoon in the chicken mixture and continue for all muffin cups. Top each with dough, ensuring the sides are sealed to keep the filling secure.
  • Place in the preheated oven for 10 minutes, then lower the oven temperature to 375 degrees F (190 degrees C) and bake until the crust turns a light golden brown, which should take an additional 10 to 12 minutes. Serve immediately.

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