Mini Bacon Marjoram Chicken Pot Pies

Craving a comforting, homespun meal with a delightful twist? Look no further than our mouthwatering Mini Chicken Pot Pies with Bacon and Marjoram. A labor of love in a size that's perfect for one, these individual pies are bursting with savory flavors that will make your taste buds dance.

Inspired by the classic chicken pot pie, we've added a smoky depth with bacon and a touch of elegance with marjoram. The result is a dish that's warming, yet refined—designed to impress your guests or be your little secret on a chilly evening. Let's dive into the recipe and elevate your dinner game.

The Perfect Crust

No mini pie is complete without a stellar crust. Our recipe incorporates butter for flakiness and a hint of apple cider vinegar for body and structure. It's tender, flaky, and adapts beautifully to its miniature form.

Don't shy away from making the crust from scratch; it's easier than you think and elevates these little pies to a whole new level.

Mixing and Shaping the Dough

Begin by combining flour, salt, and butter until you have a coarse crumb. Add ice-cold water and cider vinegar, mixing until a shaggy dough forms. Turn it out onto a floured surface, press into a disc, and refrigerate.

When ready to use, roll out the dough, cut circles slightly larger than your molds, and gently press them into place. There's no need for pie weights; the filling will fill and cook perfectly.

Blind Baking

To ensure your crust is cooked all the way through, blind bake it before adding your filling. Prick the dough with a fork, line with parchment, and fill with pie weights or dried beans. Bake until lightly golden, then brush with an egg wash to help prevent a soggy bottom.

Blind baking might add an extra step, but it's worth it for a perfectly cooked crust every time. Plus, cleaning pie weights is simpler than chilling a whole pie after filling.

The flavor-packed Filling

The star of our show is the filling—a rich, creamy concoction that's part classic chicken pot pie, part Belgium. Smoked bacon, marjoram, and lightly pickled mushrooms add depth and intrigue, setting our mini pies apart from the rest.

We use cornstarch to thicken the sauce, rather than flour, to give it an elegant sheen and subtle nutty flavor. It may seem unconventional, but trust us; your taste buds (and presentation points) will thank you.

Bacon and Mushroom Medley

In a large skillet, cook smoky bacon until crispy, then set it aside to drain. In the same skillet, sauté an assortment of sliced mushrooms—cremini, shiitake, and morel—until they release their aged cheddar-like aroma. Deglaze with apple cider, then mix in cornstarch and marjoram.

Add shredded cooked chicken, a touch of heavy cream, and the reserved bacon. If you're not opposed to a bit of indulgence, stir in a knob of cold butter at the end for added silky richness. Season to taste, then adjust your oven mitts and prepare for the grand finale.

Assembly and Baking

Fill each blind-baked crust with the chicken and mushroom mixture, drape with a dough circle, and press the edges to seal. Brush with egg wash, sprinkle with cheese, and cut a few slits for ventilation.

Bake until the crust is golden, the cheese is bubbly, and the filling is steaming. Let them cool for a few minutes before serving to make sure the filling comprehension stays put.

There's nothing quite like the satisfaction of sinking your teeth into a homemade mini pie. The flaky crust yields to reveal a comforting, warmth-laden filling that's sure to win over even the most critical of taste testers. So, why not indulge in a little piespiration and whip up a batch for your next meal? We promise it's worth the time—and with a little prep, these sweetheart pies can have a spot on your dinner table any night of the week. Happy baking!