September 26, 2020

Classic Chicken Pot Pies Baked in Mini Cocottes

Classic Chicken Pot Pies Baked in Mini Cocottes are one of my family’s very favorite meals. My children, especially, have always enjoyed these individual pies filled with tender chicken, potatoes, peas, and carrots all enveloped in a creamy sauce. I think part of their charm is that everyone gets their very own cute little pie. So, there are no issues with sharing!

The Equipment You’ll Need

Lots of time!- This is not equipment, but it is very important to the success of this recipe to have a couple of hours to devote to getting all the components of this pie completed.
6 Mini Cocottes or ramekins- You’ll need 6 to make this recipe. I love my LeCreuset cocottes.
A Pastry Cutter- You’ll need this for making the pie dough.
A Food Scale- You’ll need this to weigh your flour. It’s very important to the success of your dough to measure your flour correctly.

The Ingredients You’ll Need for Classic Chicken Pot Pies Baked in Mini Cocottes

2 Chicken Breasts- You’ll need them with their skin and bones intact, to keep the chicken moist. I always use Bell and Evans chicken.
Chicken Stock- I always use homemade stock. You can find my recipe in the Chicken Soup with Matzo Balls post.
The Vegetables- Feel free to leave some of the vegetables out. I usually omit the carrots and onions, because one of my kids likes the pies better that way.

How I Made My Pies

Early in the day, I roasted the chicken and made my pie dough. That way, I could make the rest of this recipe in one hour.
Making pie dough can be tricky. Just remember, your pies don’t need to be picture perfect. And, the more you make pie dough the better you get at it. Just take your time and try to get all the butter and cream cheese incorporated into the flour. And, then don’t put too much water into the crust. The dough should be ragged and scraggly, so it ends up nice and flaky.
Then, I made the filling and filled the cocottes. I rolled out my dough and enlisted one of my teens to crimp my dough.
Finally, I baked off my pies. Everyone loved them and I know we’ll be reheating them in the microwave for leftovers.

I hope you’ll try these cozy and comforting Classic Chicken Pot Pies Baked in Mini Cocottes some time soon!

Classic Chicken Pot Pies Baked in Mini Cocottes

Individual chicken pot pies filled with creamy chicken, potatoes, carrots, and peas topped with a pie crust.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 30

Total Time 2 15

Course Main Course

Cuisine American

Servings

Calories 425 kcal

Equipment

6 cocetttes or ramekins

Ingredients

2 bone-in, skin-on chicken breasts
¼ tsp. kosher salt
¼ tsp. each black pepper, garlic powder, onion powder
1 tbsp. extra virgin olive oil
3 cups all-purpose flour (360 g)
¼ tsp. salt
1 cup cold butter, cut in half inch pieces
6 ounces cold cream cheese
½ cup ice water
2 cups peeled potatoes, cut in one inch pieces
1 cup carrots, sliced in half inch pieces
8 tbsp. butter
1 cup diced onion
½ cup all purpose flour
3 cups chicken stock
¼ each black pepper and kosher salt
1 cup frozen peas
1 egg
1 tbsp. cream

Instructions

Preheat the oven to 350 degrees. Place the chicken on a baking sheet and add the salt, pepper, garlic powder, and onion powder. Drizzle with oil. Bake for 40 minutes or until the chicken is no longer pink inside. Remove the skin and bones and cut the chicken in bite sized pieces.
While the chicken cooks, make the pie dough. In a large bowl, mix together the flour and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and the everything is the size of peas. Pour in the ice water, stirring with a fork, until a scraggly dough is formed. Empty the bowl on to a floured board, and shape the dough into two balls. They will be fairly crumbly. Wrap in plastic wrap and refrigerate for thirty minutes.
While the dough chills, place the potatoes and carrots in a three quart saucepan, cover with cold water and bring to a boil. Boil for about ten minutes or until the vegetables are tender. Drain and set aside.
Also, make the sauce: Melt the butter in a Dutch oven, and cook the onion on low heat for five minutes. Then, stir in the flour. Cook for five minutes. Add the chicken stock, salt, and pepper and cook for two minutes or until a thick sauce forms. Remove from the heat and add the chicken and vegetables.
Divide the filling between the ramekins, and place them on a baking sheet.
Roll out one ball of dough, and cut circles to fit on the top of your ramekins and hang over it by a little bit. Brush around the top of the ramekin with the egg mixed with the cream. Place the dough on top of the ramekin and brush with the egg. Make a slit on the top and bake at 350 degrees for 40 minutes or until the tops are golden.