One objective that I always have with what I do is think of what food people like and then make it appetizer size so people at parties can enjoy their favorite comfort foods and not to be limited to the standard party fare. Chicken pot pie has been a family comfort food favorite for decades and these mini chicken pot pies move from the family dinner table to a festive party by just filling small ramekins, pie dishes or mini iron skillets and top with pie crust, it could not be easier. I love my recipe with my addition of Tarragon and Cream Sherry, I think it wakes this classic dish up and really makes it special. Surprise your family and friends at your next party by providing them with this classic comfort food in bite size form.
Mini Chicken Pot Pies with Tarragon & Sherry
This classic family favorite is elevated to party status as a small comfort food bite with the tangy sweetness of cream sherry & tarragon
- 1 10 oz can condensed cream of mushroom soup
- 2 tsp dried tarragon
- 1 tsp poultry seasoning
- 1/2 tsp coarse black pepper
- 1/4 cup cream sherry
- 3/4 cup chicken stock
- 2 tbsp butter
- 1/2 cup chopped onion
- 2 tsp chopped garlic
- 1 stalk of celery, minced
- 2 cups cooked chicken, chopped or shredded (grocery store rotisserie chicken is great)
- 2 cups frozen mixed veggies, carrots, peas, green beans, corn…thawed
- 4 oz jar of chopped pimentos, drained
- 1/4 cup Parmesan cheese, grated
- 1 egg yolk
- 1 tbsp milk
In a medium bowl, mix together the mushroom soup, tarragon, poultry seasoning, black pepper, cream sherry and chicken stock, whisk well until blended, set aside.
Melt the butter in a large skillet on medium heat on the stovetop and add the onion, garlic and celery, sauté for about 5 minutes, stirring occasionally.
Add the cooked chicken, mixed vegetables, pimentos, parmesan cheese and soup mixture and stir well until mixed through, turn off stovetop and set aside.
Preheat oven to 400 degrees F
Divide the mixture among the 12- 3 oz. ramekins, with a round cookie cutter the a bit bigger than the size of the ramekin, cut rounds out of the pie dough and place on top of each ramekin and seal the edges by crimping with a fork
Whisk the egg yolk with the milk and brush the top of each pot pie
Place on a parchment or silicone mat lined sheet pan and bake in the oven for 20 to 30 minutes or until crust is golden brown. Serves 12 as an appetizer or 6 to 8 as an entrée
this recipe can also make one whole chicken pot pie, use one pie crust on the bottom and sides of a glass or ceramic pie plate pressing the sides and the bottom, pour filling in and top with the other pie crust, crimping the edges and making a small X on top of the pie to vent, brush with egg wash. Bake in oven for 30 to 40 minutes until golden brown: serves 6 to 8.