Mini Chicken Pot Pies with Prosciutto

Mini chicken and prosciutto pot pies. One cut in half.

These mini chicken pot pies with prosciutto deliver everything you love about classic comfort food - just a little more elevated, perfectly individually portioned, and wrapped in a flaky, buttery crust.

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 45

Servings mini pot pies

Calories 419kcal

Author Kylie Mazon-Chambers

Equipment

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 (16 tablespoons) unsalted butter, chilled and cut into cubes
¼ cup ice water

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
¾ 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
Kosher salt, as needed
Freshly ground black pepper, as needed
1 egg, beaten

US Customary - Metric

Instructions

For the dough:

To make the dough, place the flour, sugar and salt into a food processor or blender. Pulse for a few seconds to combine. Add the butter and pulse until the butter is the size of a pea. Add the water and pulse until the mixture forms a rough dough, adding more water 1 teaspoon at a time if the dough is dry.
Turn the tough out onto a clean work surface and gather it together. Form into a circle, wrap in plastic wrap and refrigerate for at least 30 minutes.

For the filling:

Heat a large heavy-bottomed pot or large pan with high sides over medium heat. Add 2 tablespoons (26g) of the olive oil to the pan and heat through. Add the chicken and cook until browned on all sides and cooked through, about 6 minutes. Remove the chicken from the pan and set aside on a cutting board. Chop the chicken into ½" (1.3cm) cubes.
Return the pan to medium heat, add the remaining olive oil and heat through. Add the potatoes and carrots, and cook, stirring occasionally, until tender, about 10 minutes. Add the peas and garlic, continuing to cook for about 5 more minutes.
Add the prosciutto and stir to combine, allowing the mixture to cook for an additional minute. Pour in the wine, letting it reduce until the vegetables are almost dry.
Return the chicken to the pot then add the condensed cream of chicken soup and heavy cream, stirring to combine. Season with cayenne, salt and pepper then set aside to let cool slightly.
Preheat oven to 400°F (200ºC). Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼" (6mm) thick. Cut the dough into 4" (10cm) squares (you will need 10). Re-roll the scraps as needed and cut 10 3" circles from the dough.
Press the squares of dough into a lightly greased standard size muffin tin and scoop about 2 rounded tablespoons of the chicken mixture into each tin (enough to fill the muffin tin cup).
Cover each with a circle 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.

Notes

Cool the filling slightly before assembling. Adding hot filling to the crust can melt the butter and lead to a soggy bottom. Let it cool just enough so the crust stays flaky.

Nutrition