Petite Chicken Pot Pies | Recipeish | Gustus Vitae
- Yield: 5 mini pot pies.
- Time Estimate: About 70 minutes, including 20 unattended.
- Storage Notes: Can be kept, refrigerated, for up to 3 days.
- Difficulty: Easy.
These mini pot pies are great for meal-prepping: make a batch in advance and freeze, the just pop into a preheated oven for 30 minutes at low heat to make a perfect work-from home lunch. We used chicken drumsticks and pork back fat for this recipe: if you're looking to cut down the calories, swap out the pork fat for 1 cup of chicken stock and a pat of butter.
Ingredients
- 3.5 Lbs Chicken (we deboned drumsticks, but breast or thigh will work too)
- 1 Lbs Pork back fat (or sub for 1 Cup chicken stock and a pat of butter)
- 3 Tbs Taste of Provence seasoning
- 2 1/2 Tbs Crushed Red Pepper Flakes
- 3 Tbs French Onion seasoning
- 2 Tbs Everything Brooklyn Bagel Seasoning
- 1 Egg
- 2 Packages Pillsbury Crescent Rolls
- 2 Sticks Celery
- 2 Large Carrots
- 1/2 a White onion
- A Couple squirts Duck fat spray
- 1/2 Glass very cold dry White wine
- Debone chicken drumsticks, if using, or cube breasts/thighs and pork back fat.
- In a large bowl, combine chicken, pork fat (if using), and Crushed Red Pepper Flakes, French Onion, and Taste of Provence.
- Grind or finely dice meat, then using the paddle attachment in a stand mixer, mix for 2 minutes on low, pouring in the wine as you do so, then reserve in large bowl.
- Preheat oven to 350F.
- Rinse celery, peel carrots, and dice them along with onion.
- Bring a sautée pan up to medium high, spray with a bit of duck fat, and add in your mirepoix. Cook, stirring occasionally, for around 5 minutes, then add to the meat mixture.
- Combine meat and veggies thoroughly, then lightly spray the insides of the ramekins with duck fat.
- Fill ramekins with double portions of crescent dough, then chicken/veggie mix, then top with another double portion of crescent dough.
- Crack an egg into a small bowl, whisk, then brush on tops before sprinkling on Everything Brooklyn Bagel Seasoning.
- Arrange ramekins on a baking tray, loosely cover with foil, and pop in the oven for 12 minutes.
- Remove foil and cook a further 3-5 minutes, or until tops are well browned but not burnt.
- Remove, allow 3-4 minutes to cool, and serve as is, or with your favorite topping: we're partial to sour cream with some minced green onions, or a good dollop of BBQ sauce.