These Chicken Pies are so cute and fun to serve.They can be eaten like finger food, no dish or forknecessary. I made them today for a service I attended for my good friend Lisa’s father who passed. They were an easy but delicious addition to the menu. I have been seeing these little chicken pies all over Pinterest. So, I bought this awesome pan, called a whoopie pie pan by Wilton, and made these pies. I will most likely never use this pan for whoopie pies, but I can think of several ways that I would use it. The indentation in the pan is absolutely perfect for any kind of filled pie, savory or sweet. I told you I was a fanatic for pans and mini items. I took the easy way out and bought an already cooked Rotisserie chicken and pulled all the meat off. Well actually, I made my husband do that, in exchange he got to go fishing. While he pulled the chicken I made a gravy and prepared the potatoes and carrots. We did all of this the night before I made the pies and just kept it in the refrigerator until morning. Then I made 2 batches of homemade pie crust and baked them. I made four different versions before I settled on one. You can go the extra mile and make the lattice top, but it was more work than I was willing to do. I can also guarantee if I had heavy cream in the house, the gravy would have been a chickeny creamy sauce, but it was a lot less fattening this way.
Preheat oven to 400 degrees ~ Bake for 16-18 minutes ~ makes 24 mini pies
1 Rotisserie already cooked Chicken, picked and shredded. All bones removed. Or 4 cups of cooked chicken meat.
1/3 cup sliced celery, thin
1/4 cup chopped onions or shallots
3 tbsp olive oil
In a 5 to 6 quart pot, saute the celery and onions until tender, about 5 minutes.
Add 6 Cups Chicken Stock to the veggies, bring to a simmering boil
Add 1 1/2 c. sliced fresh carrots, boil until cooked and remove from the simmering water with a slotted spoon. Do not dump out this chicken stock.
Place the cooked carrots, celery and onions in a large bowl
Add 2 c. of diced (1/2 ” diced) potatoes into the simmering chicken stock, cook and remove from the pot again with a slotted spoon, saving the stock. Add the cooked potatoes to the bowl with the carrots.
Add 1 cup of frozen peas
Add 1/2 cup chopped fresh flat leaf parsley
Add the chicken and stir all together
1/2 tsp black pepper
Now you have a pot of chicken stock that we are going to thicken and make a gravy out of using a roux. But first taste it and make sure it is flavorful. If it isn’t strong enough add 1 tsp of Better than Bouillon Chicken Base. Add what you need to reach the flavor you are happy with.
1 stick of butter melted
8 tbsp flour
stir together in a fry pan on med heat, cook for a couple minutes, turn off heat
While the stock is simmering on medium heat, add half of the roux and whisk in. Let cook for a minute while whisking, continue adding the roux until the consistency of the gravy is thickened.
You want the gravy a little thicker than usual, because you don’t want your chicken pies to bubble over. Now add the gravy to the chicken, and vegetable mixture. Stir gently, taste, add salt if necessary. Set in refrigerator while making the pie crust. If you don’t want to make the Pie crust, buy it all made.
2 double crust pie recipes. For pie Crust recipe click here.
or 2-3 boxes of already Pie crust 4 rolls. TIMESAVER: If you don’t want to mess with rolling out scraps, buy a 3rd box of pie crust.
In order to get 24 pies you will need to re-roll the pie crust scraps. Keep the scraps covered with a moist cloth so they do not dry out, until ready to roll out.
4 tsp melted butter
1 cup of panko bread crumbs
1 c. crushed ritz crackers
Cut 4 ” circles out of pie crust, place in pan
add 1/4 cup of chicken pie filling to each crust
sprinkle with buttered crumbs
Bake and enjoy!