Mini Chardonnay Chicken & Prosciutto Pot Pie
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.
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 Chardonnay
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
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°. 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.
Makes about 12 mini pot pies.