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Mini Chicken Pot Pie Cups

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Whole-wheat crust
  • Creamy filling
  • Finishing
  • 1 1/2 cups whole-wheat pastry flour or white whole-wheat flour
  • 1/2 cup all-purpose flour keeps texture tender
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter, diced
  • 1 large egg
  • 3–5 tablespoons ice water
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3/4 cup milk 2% or whole
  • 1/4 cup light cream or half-and-half optional for extra silkiness
  • 2 cups cooked chicken, shredded or diced (rotisserie works great). The USDA food safety guidelines recommend using cooked chicken within 3–4 days.
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed. USDA MyPlate recommends making half your plate fruits and veggies—even in pot pie form.
  • 1/2 cup diced potatoes, par-cooked optional but traditional
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • Pinch smoked paprika or poultry seasoning optional, but chef's kiss
  • 1 egg, beaten with 1 teaspoon water egg wash
  • Flaky salt for sprinkling optional

Method
 

  1. In a large bowl, whisk whole-wheat flour, all-purpose flour, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits form. Beat the egg with 3 tablespoons ice water, drizzle in, and mix just until the dough holds together. Add up to 2 more tablespoons water if dry. Press into a disc, wrap, and chill 30 minutes.
  2. Lightly grease a standard 12-cup muffin tin. If using a nonstick dark pan, reduce bake time by a couple minutes to avoid over-browning.
  3. In a saucepan over medium heat, melt butter with olive oil. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
  4. Sprinkle flour over onions, stir for 1 minute. Whisk in chicken broth gradually, then milk and cream. Simmer 2–3 minutes until thick enough to coat a spoon.
  5. Stir in chicken, mixed veggies, potatoes (if using), thyme, parsley, salt, pepper, and paprika. Taste and adjust seasoning. Let cool 10 minutes so it thickens—no soggy bottoms, please.
  6. On a lightly floured surface, roll to about 1/8 inch thick. Cut 12 rounds about 3.5–4 inches wide for bottoms and 12 smaller rounds or decorative shapes for tops. Re-roll scraps as needed.
  7. Press larger rounds into muffin cups, letting dough come just above the rim. Spoon filling into each, nearly to the top but not overflowing. Cap with smaller rounds or lattice strips; crimp edges with a fork. Cut a small vent if using full caps. Brush with egg wash and sprinkle flaky salt if you're feeling fancy.
  8. Preheat oven to 400°F (200°C). Bake 18–22 minutes until tops are golden and the filling bubbles at the edges.
  9. Cool 10 minutes. Run a thin knife around edges and lift out. Resist the urge to inhale immediately—molten pie lava is not your friend. Serve alongside our Homemade Hummus with carrot sticks for an epic starter-plus-main combo.