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Mini Whole-Wheat Chicken Pot Pies

Mini Whole-Wheat Chicken Pot Pies
Prep Time
20 min
Cook Time
45 min
Yields
12 servings

These high-fiber individual pot pies make the perfect healthy snack, or pair them with a green salad for lunch or dinner. Make a batch and freeze them for later, then just pop them into a preheated oven-no parbaking or defrosting required.

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ingredients

Dough

1
large egg
3
cups whole-wheat pastry flour, plus more for the work surface
10
Tbsp cold unsalted butter, cut into small pieces
3
Tbsp grated Parmesan
1
Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper

Filling

2
Tbsp olive oil
½
medium onion, chopped
2
stalks celery, chopped
1
tsp chopped fresh thyme
½
lb(s) white mushrooms, sliced
Kosher salt and freshly ground black pepper
4
Tbsp whole-wheat pastry flour
2
cups low-sodium chicken broth
1
cup frozen peas and carrots, thawed
cup reduced-fat sour cream
1
cup shredded rotisserie chicken, skin and bones discarded
½
cup loosely-packed fresh parsley leaves, chopped
1
large egg, lightly beaten
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directions

Notes

Special equipment: a 4-inch round cookie cutter

Step 1

Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.

Step 2

Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.

Step 3

Meanwhile, add the oil to a large Dutch oven or pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)

Step 4

Preheat the oven to 375ºF. Line two baking sheets with parchment.

Step 5

Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you’re working with it, chill it until it’s easier to work with.)

Step 6

Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.

Step 7

Bake the pot pies until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.

Step 8

Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375ºF, until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.

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My rating for Mini Whole-Wheat Chicken Pot Pies
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