Ingredients
Equipment
Nutrition
Method
Prepare the Pie Crust
- Double our single pie crust recipe to make enough crust for four mini double-crust pot pies or one full-size double-crust pot pie. [1]4 Double Mini Pie Crusts
To Make the Filling
- Preheat oven to 425°F. Heat grapeseed oil in a large deep skillet over medium heat. Add onions, celery, and sauté for about 3-5 minutes until the onions turn translucent.2 tablespoons grapeseed oil, 1 small yellow onion,, 1 rib celery,
- Meanwhile, add the carrots and potatoes (diced into equally sized chunks) in a small saucepan, and cover with 1-1/2-inches of cold water with a bit of salt to season the water; bring to a slow boil over medium-high heat. Boil for about 5 minutes until barely starting to soften and still very firm, then add the peas. Continue cooking for 3-4 minutes until the carrots and potatoes can be easily pierced with a fork. Drain and season to taste with salt, pepper, and a little butter if desired, and set aside until needed.Salt and Pepper to taste, ½ cup carrots,, ½ cup potatoes,, ½ cup peas,, Water, Salt to season the water, Butter,
- Combine the chicken with the onion and celery in the skillet. Sauté for 5-7 minutes (if using raw diced chicken) until the chicken is no longer pink. If you use leftover pre-cooked chicken or turkey, sauté the mixture until warm.1 pound boneless skinless chicken breasts,
- Add the chicken broth and broth base seasoning, stirring to combine. Once blended, add the cornstarch slurry, gradually whisking until the liquid is bubbly and thickened to make gravy (about 2-3 minutes).1 ½ cups gluten-free low sodium chicken broth, 2 teaspoons Chicken Broth Base & Seasoning – Orrington Farms, Corn Starch Slurry,
- Stir in the cooked vegetables. Remove from heat.
- Spoon the mixture into crust-lined pan(s). Top with the second crust; trim and seal the edges by fluting with a fork. Using a sharp knife, cut two small slits into the top of each crust for venting. [2]
- Before baking, brush the top of each crust with a mixture of one egg yolk plus one tablespoon of cream that’s been whisked until creamy. [3]1 Egg Yolk + Cream
- Place the filled mini pot pies (or a full-size pie) on a sturdy sheet pan and bake for about 30 to 40 minutes or until the crust is golden brown and begins to crisp around the edges. Cover the crust edge with foil strips, if necessary, during the last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving.
Kitchen Notes
Footnote(s):
[1] To make double-crust mini pot pies, you must double the recipe to have enough dough for both the top and bottom crusts. After following step #6 in the recipe card, divide each prepared single-crust dough ball into four equal pieces before forming them into small disc shapes and continuing with step #7.
[2] After filling and adding the top crust, using a table knife, trim off the excess dough from the edges; then use a fork to crimp the top edges of the dough to seal. Brush the top with the egg yolk and cream mixture before baking.
[3] Heavy cream and whipping cream are two similar high-fat dairy products that are essentially the same. In manufacturing, both are made by mixing milk with milk fat. The main difference is in their fat content. While whipping cream contains about 30% milk fat, heavy cream contains at least 36% milk fat. And with heavy cream, you'll get about five more calories per teaspoon. You can use heavy whipping cream instead of heavy cream interchangeably in most recipes in cooking and baking. Otherwise, they are nutritionally very similar products.
This recipe works great for meal prepping and freezing mini pot pies in advance!
Using small foil mini pie tins, insert the bottom crust and fill according to the instructions above.
To freeze, wrap the cooled and filled pie tins tightly in layers, first with plastic wrap and then with an outer layer of aluminum foil. Alternatively, you could also use plastic pie covers that sometimes come with the tins. Place the prepared pies on a sheet pan in the freezer for 1-2 hours or up to a day until they freeze, then; place the frozen pot pies into freezer-safe zipper bags removing as much air as possible. The pot pies will freeze beautifully for 2-3 months.
To bake from frozen, remove the plastic wrap and re-wrap with the foil. Preheat the oven to 425˚F and bake for 20-25 minutes with the foil on top. Remove the foil, brush with egg yolk and cream mixture, and bake for another 15 minutes or until the pie crust is lightly golden brown and crispy around the edges.
[2] After filling and adding the top crust, using a table knife, trim off the excess dough from the edges; then use a fork to crimp the top edges of the dough to seal. Brush the top with the egg yolk and cream mixture before baking.
[3] Heavy cream and whipping cream are two similar high-fat dairy products that are essentially the same. In manufacturing, both are made by mixing milk with milk fat. The main difference is in their fat content. While whipping cream contains about 30% milk fat, heavy cream contains at least 36% milk fat. And with heavy cream, you'll get about five more calories per teaspoon. You can use heavy whipping cream instead of heavy cream interchangeably in most recipes in cooking and baking. Otherwise, they are nutritionally very similar products.
Make Them in Advance
This recipe works great for meal prepping and freezing mini pot pies in advance!
Using small foil mini pie tins, insert the bottom crust and fill according to the instructions above.
To freeze, wrap the cooled and filled pie tins tightly in layers, first with plastic wrap and then with an outer layer of aluminum foil. Alternatively, you could also use plastic pie covers that sometimes come with the tins. Place the prepared pies on a sheet pan in the freezer for 1-2 hours or up to a day until they freeze, then; place the frozen pot pies into freezer-safe zipper bags removing as much air as possible. The pot pies will freeze beautifully for 2-3 months.
To bake from frozen, remove the plastic wrap and re-wrap with the foil. Preheat the oven to 425˚F and bake for 20-25 minutes with the foil on top. Remove the foil, brush with egg yolk and cream mixture, and bake for another 15 minutes or until the pie crust is lightly golden brown and crispy around the edges.Personal Notes
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