If you’re a fan of food blogs and you don’t live under a rock, you probably know Molly, the gorgeously happy voice behind My Name is Yeh. I had the pleasure of meeting Molly (and being her date!) in real life at Saveur’s Best Food Blog Awards and let me tell you, she’s just as sunshiny and friendly in real life as she is online.
Molly is getting married this month (hello farmhouse winter wedding!) and when she asked if I contribute a pie recipe for her and her mom to make for the pie-filled reception, I jumped at the chance. I thought it was fitting to adapt Molly’s mini chicken pot pie recipe because we share a love for all things mini and sriracha-fied.
I stayed pretty true to the original, but I skipped out on making my own pie crust and scooped the filling into mini weck jars because farms make me think of canning and you can’t have a hipster wedding without canning jars. I topped the jars off with fluffy, flaky puff pastry hats.
These guys are cute, a wee bit spicy, and sure to brighten up any holiday party (or wedding) this season. I love how they’re individual sized – inevitably I eat more than just one, but hey, it’s cold outside and I need a bit of extra padding. Chicken pot pie cheers! Here’s to Molly, her Eggboy, and a gorgeous winter white wedding! Congrats!
Mini Sriracha Chicken Pot Pie Recipe adapted from My Name is Yeh
makes 10-12 mini jars of pie
- 2 tablespoons butter
- 1 small onion, chopped
- 1/4 cup flour
- 2 cups milk
- enough chicken stock concentrate for 2 cups of liquid*
- 2 carrots, peeled and chopped
- 1 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 1/2 cup diced celery
- 1 sprig fresh thyme
- freshly ground pepper
- 2 teaspoons sriracha, or to taste
- 2 sheets of puff pastry, thawed
- lightly beaten egg with 1 teaspoon water
- fresh thyme, if desired
Preheat the oven to 400°F.
Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the onion and cook until translucent, but not brown, about 5-7 minutes. Sprinkle the flour on and stir to incorporate. In a large liquid measuring cup or a small bowl, whisk together the milk and chicken stock. Pour the chicken-milk in a thin stream into the skillet, whisking constantly. Bring to a simmer to thicken.
Add the carrots, chicken, and celery. and thyme and simmer, stirring often, until the chicken is cooked through, about 10-15 minutes. Stir in the sriracha to taste. While the chicken is simmering, prepare your puff pastry.
If desired, lattice the puff pastry and then use a round cookie cutter to cut out tops for your jars. If you prefer to keep it simple, use a cookie cutter a bit larger than the size of your jar and cut out rounds. Place puff pastry on a parchment paper lined baking sheet and brush with the egg wash. If at this point, your chicken is cooked through, you can keep the pot pie filling warm, covered, on low heat.
Bake the puff pastry for 20-25 minutes, or until the puff pastry is golden brown and puffy. Spoon the warmed filling into mini jars** and top with the puff pastry lattice tops. Garnish with fresh thyme sprigs, if desired. Enjoy immediately.