Biscah Pot Pie Recipe: Mini Comforts of Home in Every Bite

Why You’ll Love Biscah Pot Pie

There’s something incredibly satisfying about having your own individual pie. These mini versions are perfectly portioned, easy to serve, and they keep all the delicious flavors tucked inside a golden, flaky crust. With a savory filling of tender chicken, fresh vegetables, and a rich, creamy sauce, each bite bursts with comfort. Plus, these pies are topped with a sprinkle of black sesame seeds for a pop of flavor and texture, adding a bit of extra flair.

Ready to bring this cozy, indulgent dish to life in your kitchen? Let’s get started!

Biscah Pot Pie Recipe

Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Ingredients:

For the Crust:

• 2 cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1/2 teaspoon salt
• 1/4 cup ice water (more as needed)
• 1 large egg (for egg wash)
• Black sesame seeds (for garnish)

For the Filling:

• 2 cups cooked, shredded chicken (use rotisserie for ease)
• 1/2 cup diced carrots
• 1/2 cup peas (frozen or fresh)
• 1/4 cup diced onions
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk (or heavy cream for extra richness)
• 2 tablespoons unsalted butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• Olive oil (for sautéing)

Step-by-Step Instructions:

Step 1: Prepare the Pie Crust

1. Combine the flour and salt: In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Cut in the cold butter: Using a pastry cutter or your fingertips, work the cubed cold butter into the flour until the mixture resembles coarse crumbs. The key is to keep the butter cold, so work quickly.
3. Add ice water: Drizzle in the ice water, a tablespoon at a time, and mix gently until the dough begins to come together. You may need a little more or less water depending on the humidity.
4. Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the dough to firm up and makes it easier to roll out later.

Step 2: Make the Filling

1. Sauté the vegetables: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onions, carrots, and garlic, cooking for about 5 minutes until softened. Then, stir in the peas and cook for another 2 minutes.
2. Create the sauce: In the same skillet, melt the butter, then sprinkle in the flour to make a roux. Stir constantly for about 1-2 minutes, allowing the flour to cook without browning. Slowly pour in the chicken broth, whisking to prevent lumps. Continue cooking until the mixture thickens, about 5-6 minutes.
3. Finish the filling: Stir in the milk (or cream), shredded chicken, thyme, pepper, and salt. Let it simmer for another 5 minutes until everything is well combined and creamy. Remove from heat and set aside.

Step 3: Assemble the Pot Pies

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Roll out the dough: On a lightly floured surface, roll out the chilled pie dough to about 1/8-inch thickness. Using a round cutter or the rim of a glass, cut out circles that will fit into your muffin tin or individual pie dishes.
3. Fill the pies: Press the dough circles into the cups of your muffin tin or mini pie molds, making sure to cover the sides. Spoon a generous amount of the chicken and vegetable filling into each crust.
4. Top the pies: Roll out additional dough and cut smaller circles to create lids for each pie. Place the lids on top, pressing the edges with a fork to seal. Cut small slits in the top to allow steam to escape. Brush each pie with a beaten egg and sprinkle with black sesame seeds.

Step 4: Bake and Serve

1. Bake the pies: Place the muffin tin or pie molds on the center rack of your preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and crisp.
2. Cool slightly and enjoy: Allow the Biscah Pot Pies to cool for a few minutes before serving. They’re delicious on their own or with a simple green salad on the side.

Cooking Tips and Tricks

1. Shortcut with store-bought dough: If you’re short on time, don’t hesitate to use pre-made pie dough or puff pastry for this recipe. It’ll save you some effort while still delivering a flaky, golden crust.
2. Customizable fillings: Feel free to get creative with the filling! Swap the chicken for turkey, add in some mushrooms, or use whatever vegetables you have on hand. The sauce is flexible enough to accommodate different variations.
3. Make-ahead option: You can prepare the filling up to a day in advance and store it in the refrigerator. This makes assembly quick and easy when you’re ready to bake.
4. Freezing instructions: Biscah Pot Pies freeze beautifully. Assemble the pies, but instead of baking, freeze them on a baking sheet until solid. Then, transfer to a freezer-safe container. When ready to enjoy, bake straight from the freezer, adding 10-15 minutes to the baking time.

Nutritional Information (per serving)

• Calories: 420 kcal
• Protein: 20g
• Fat: 26g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 4g
• Sodium: 580mg

Serving Suggestions

Pair your Biscah Pot Pies with a simple side salad or roasted vegetables for a balanced meal. A fresh green salad with a tangy vinaigrette works well to cut through the richness of the pie. For a heartier spread, serve with mashed potatoes or roasted sweet potatoes on the side. If you’re feeling fancy, a glass of white wine, like a crisp Chardonnay, pairs beautifully with the creamy filling.

Leftover Ideas

If you find yourself with leftover pot pies, don’t worry! They reheat wonderfully. Simply pop them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them, but to preserve the crispiness of the crust, the oven is the better option.

Alternatively, break up a pot pie and serve it over a bed of rice or mashed potatoes for a different take on the meal. You could also crumble the pastry into a hearty soup or stew for added texture.

Biscah Pot Pie Variations

1. Vegetarian Version: Replace the chicken with a combination of hearty mushrooms, such as portobello or cremini, and add extra vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth for a savory, meatless filling.
2. Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the filling for a little heat. You could also stir in a bit of hot sauce or chopped jalapeños to take the flavor up a notch.
3. Herb-Infused Crust: Add fresh or dried herbs like rosemary, thyme, or parsley to your pie dough for an aromatic, flavor-packed crust that complements the filling beautifully.
4. Gluten-Free Option: Substitute gluten-free flour for the pie crust and use a gluten-free thickener like cornstarch or arrowroot for the filling. The texture and flavor will still be rich and satisfying.

Wine Pairing

Since these pot pies are creamy and savory, a white wine with good acidity works best. Consider pairing with:

• Chardonnay: Its buttery notes complement the richness of the filling.
• Sauvignon Blanc: Crisp and citrusy, it contrasts well with the creamy sauce.
• Pinot Grigio: A light, refreshing option that won’t overpower the flavors of the pie.