Party in a Jar: Mini Sriracha Chicken Pot Pies Recipe

Posted December 16, 2014 by Stephanie
sriracha chicken pot pie recipe - www.iamafoodblog.com

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.

sriracha chicken pot pie recipe - www.iamafoodblog.com

sriracha chicken pot pie recipe - www.iamafoodblog.com

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!

sriracha chicken pot pie recipe - www.iamafoodblog.com sriracha chicken pot pie recipe - www.iamafoodblog.com

sriracha chicken pot pie recipe - www.iamafoodblog.com

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.

* I like to use Better Than Bouillon.
** I’m addicted to making things in these mini weck jars, but feel free to use any mini (or large) container you like.

sriracha chicken pot pie recipe - www.iamafoodblog.com


  1. Molly would be proud to have this one her pie table, it is epic to say the least. Too cute with that puff topping.

  2. These look adorable and oh so delicious!

  3. molly yeh says:

    omgomgomgomgomgomgomgomgomgmo <3 <3 <3 <3 <3 <3 <3

  4. Alexa Martin says:

    Love the idea of sriracha-fying pot pie. And the mini lattice pie crusts are beautiful :)

  5. OMG! This is probably the most delicious looking thing I’ve seen all day! Pinned!

  6. Lindsey says:

    these are kind of the cutest thing ever! and totally perfect miss molly’s wedding!

  7. EEEeee these are so cute and so perfect for Molly!!!!!!!! Those lattice puff pastry tops are so beautiful and unique, too. Love love love this, Steph! <3

  8. Alana says:

    This is beyond awesome, Steph! I love the lattice puff pastry hats!!

  9. what a sweet gesture! love love molly’s blog. and that sriracha – what a smart twist. i heart sriracha like no other but haven’t thought to add it to a pot pie. genius!

  10. drishti roy says:

    wow! it is look yummy.. love this recepie.

  11. MizzJ says:

    These are so perfect as a wedding favor! My only”complaint” is that one of the biggest factors about pie for me is the crust and this has hardly any lol!

  12. Meseidy says:

    I love everything about these! The size, the weaved crust and a touch of spice! Hell to the yes!

  13. EEEEEE the mini lattice cut outs!! i love that idea!! awww these are so awesome, and dammnit i am so hungreee for one … love these, steph! and hehe yes to JARS. yay molly and eggy!!!

    PS i need to show you pics from my “vintage hawaiian” wedding one day … LOL!!! XO

  14. I’m just a wee bit infatuated with those little latticed rounds — and the fact that it’s puff pastry! Me + homemade anything even remotely baked = disaster. Cheers, indeed!

  15. Carla says:

    This just made my New Years part list ! Yummy Yummy! Beautiful Blog too! See ya soon;)


  16. Sara B says:

    The recipe doesn’t say when to add the sriracha. Do you mind clarifying that?

    1. steph says:

      whoops – i updated it. thanks for noticing!

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