The girls flipped when I made these mini chicken pot pies for them a few weeks ago. The lettering was purely by accident — I had leftover scraps of dough, so I rolled the trimmings into a little worm, then scripted initials and words out of it. It just so happened I was making chicken pot pies from leftover roast chicken but I imagine the technique would work on any recipe that requires a pie crust.
Chicken Pot Pie with Sweet Potatoes
3/4 to 1 cup chicken broth
1 small sweet potato, peeled and cut into small cubes
1/2 cup chopped carrots
1/2 medium onion, chopped
leaves from 1 sprig of thyme
salt and pepper to taste
1/2 cup milk mixed with 2 tablespoons flour
1 cup cooked chicken (shredded or cubed; storebought rotisserie is ideal)
handful frozen peas
1 pie crust, (storebought is fine if you haven’t made your pate brisee yet!)
Preheat oven to 425°F. Bring broth to a boil in a saucepan. Add the potato, carrot, onion, and thyme and simmer the mixture for 15 minutes or until vegetables are soft. Stir the flour mixture slowly into the vegetables and simmer, stirring until it is thick. Remove the pan from heat, stir in chicken and peas. Add pot pie filling to 4 ramekins or one 9-inch pie plate. Cover with pie crust (cut in to quartered pieces if you’re making minis), cut a few slits in the surface, and bake for 15-20 minutes (for minis) or 25-30 for a regular 9-incher.
Even when I’m using a storebought crust I finish it off with an egg wash, or as my kids call “egg paint.”