Feb 13, 2015

Mini Chicken & Prosciutto Pot Pies

Prep Time: 45 mins
Cook Time: 45 mins
Mini pies filled with a mix of vegetables, creamy chicken and prosciutto in a flakey, buttery crust make the perfect bite-size dinner.

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If it has veggies that makes it healthy right? While that may not necessarily be true, these mini pies filled with a mix of vegetables, creamy chicken and prosciutto in a flakey, buttery crust make the perfect bite-size dinner. Chicken pot pie is a perfect hearty meal on a chilly fall or winter day. Plus they reheat well the next day, and trust me you will want them again for lunch.

Mini Chicken & Prosciutto Pot Pies

What’s in these Pot Pies?

  • Chicken
  • Prosciutto
  • Peas
  • Carrots
  • Potatoes
Mini Chardonnay Chicken and Prosciutto Pot Pies Reshoot-7.jpg

Key Ingredients in This Recipe

  • Chicken – While I use chicken breasts in this recipe, chicken thighs or even leftover cooked chicken or rotisserie chicken can be used.
  • Prosciutto – Strips of thinly sliced prosciutto add a salty element to this dish. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
  • Potato –  In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light.
  • White wine – White wine is the base for the pot pie sauce. Use a dry white wine for these chicken pot pies since it won’t overpower the dish by making it too sweet. While I will use just about any white wine in a pinch I typically use Chardonnay for this recipe. Never cook with a wine you wouldn’t drink!
Mini Chardonnay Chicken and Prosciutto Pot Pies Reshoot-10.jpg

How to Make Mini Chicken and Prosciutto Pot Pies

For the dough:

  1. Make the dough. To make the dough, place the flour, sugar and salt into a food processor. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and water to the flour mixture. Pulse until the mixture forms a rough dough.
  2. Roll out the dough and chill. Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.

For the filling:

  1. Sauté the chicken. Heat a large sauté pan over medium heat. Add 2 tablespoons of the olive oil to the pan and heat through. Add the chicken to the pan and sauté until the chicken is cooked through and golden brown on all sides. Remove the chicken from the pan and set aside on a cutting board to let cool.
  2. Add the wine and reduce. Keep the pan over medium heat and pour in the Chardonnay, and let it reduce by half. Once the chicken is cool to the touch, cut it into ½-inch cubes. Return the chicken to the pan, add the prosciutto, and stir to mix evenly and coat with the reduced wine. Remove from heat and let sit.
  3. Cook the vegetables. Preheat oven to 400°F. Heat a medium pot over medium heat, add the remaining olive oil and heat through. Stir in the potatoes and carrots, and cook, stirring occasionally, until they are tender, about 10 minutes. Stir in the peas and garlic, continuing to cook for about 5 more minutes.
  4. Combine the filling. Once all the vegetables are tender, stir in the condensed cream of chicken soup, chicken mixture and heavy cream. Season with cayenne, salt and pepper then set aside.
  5. Roll out the dough. Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼-inch thick. Cut the dough into 4-inch squares.
  6. Add to a muffin tin and fill. Press the dough into a lightly oiled standard size muffin tin and scoop about 2 tablespoons of the chicken mixture into each tin.
  7. Bake and serve. Cover each with second piece of dough, and use a fork to seal the edges together. Brush the beaten egg over the top of each mini chicken pot pie. Bake until the crust is golden brown, about 20 to 25 minutes. Serve hot.
Mini chicken pot pies filled with vegetables, creamy chicken and prosciutto in a flakey, buttery crust make the perfect bite-size dinner.

Tips and Tricks in This Recipe

  • The chicken can be replaced with pre-cooked leftover shredded or rotisserie chicken in a pinch. It’s a great way to use up leftover meats.
  • Replace any of the vegetables in this recipe with equal portions of your favorites.
  • If you have any leftover chicken filling, thin it out with a bit of chicken stock and eat it as a soup.
  • The filling can be made ahead of time and frozen ahead of time.
  • You can substitute store-bought pie dough for this recipe though it’s quick and easy to make.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Mini Chicken & Prosciutto Pot Pies

Print Pin
Prep Time 45 mins
Cook Time 45 mins
Serves 1 dozen

Ingredients:

For the dough:

  • 2 cups all-purpose flour, plus additional for rolling out the dough
  • 2 teaspoons granulated sugar
  • 1 teaspoon table salt
  • 8 ounces 2 sticks unsalted butter, chilled and cut into cubes

For the filling:

  • 4 tablespoons extra-virgin olive oil divided
  • ½ pound boneless, skinless chicken breasts, cut into 1” wide strips
  • ½ cup dry white wine
  • ¼ cup diced prosciutto
  • 1 cup peeled and diced russet potatoes
  • 1 cup peeled and diced carrots
  • 1 cup fresh or frozen petite peas
  • 2 garlic cloves minced
  • 1 10.5 ounce can condensed cream of chicken soup
  • ¼ cup heavy cream
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • vegetable oil cooking spray as needed
  • 1 egg beaten

Instructions:

For the dough:

  • To make the dough, place the flour, sugar and salt into a food processor. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and water to the flour mixture. Pulse until the mixture forms a rough dough.
  • Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.

For the filling:

  • Heat a large sauté pan over medium heat. Add 2 tablespoons of the olive oil to the pan and heat through. Add the chicken to the pan and sauté until the chicken is cooked through and golden brown on all sides. Remove the chicken from the pan and set aside on a cutting board to let cool.
  • Keep the pan over medium heat and pour in the Chardonnay, and let it reduce by half. Once the chicken is cool to the touch, cut it into ½-inch cubes. Return the chicken to the pan, add the prosciutto, and stir to mix evenly and coat with the reduced wine. Remove from heat and let sit.
  • Preheat oven to 400°F. Heat a medium pot over medium heat, add the remaining olive oil and heat through. Stir in the potatoes and carrots, and cook, stirring occasionally, until they are tender, about 10 minutes. Stir in the peas and garlic, continuing to cook for about 5 more minutes.
  • Once all the vegetables are tender, stir in the condensed cream of chicken soup, chicken mixture and heavy cream. Season with cayenne, salt and pepper then set aside.
  • Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼-inch thick. Cut the dough into 4-inch squares.
  • Press the dough into a lightly oiled standard size muffin tin and scoop about 2 tablespoons of the chicken mixture into each tin.
  • Cover each with second piece of dough, and use a fork to seal the edges together. Brush the beaten egg over the top of each mini chicken pot pie. Bake until the crust is golden brown, about 20 to 25 minutes. Serve hot.

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  1. Made this again today. It is one of my favorite recipes when I started following you and it never disappoints! I have made it multiple times. I love that I always have extra filling to freeze for future use. I have started using the bigger muffin tins so we get more filling. It is so good!