One of my favorite new recipes!! Is there anything better than chicken pot pie? Yes!! Mini Chicken Pot Pies!!
My kids loved these!!
Happy Cooking!
~ Gena
Look for the double asterisks (**) when planning your grocery list. These items will be used in 2 or more meals from This Week’s Menu. Hopefully this will save you a grocery trip! 🙂
Timesaving Tip: The dough recipe makes enough for two pies. Use half for this recipe and save the other half in the fridge to make Spinach Quiche or the quiche that will be on next week’s menu. (It will save you the work later.)
Ingredients:
Serves 4 (makes 12 mini pies)
1 chicken breast, cooked and cut into small chunks
8 oz frozen veggie mix (I used peas, carrots, corn ** and green beans)
1/2 cup chicken broth **
1/2 cup milk
Directions:
- Preheat oven to 375 F.
- Set pie dough out on the counter to warm for just a few minutes.
- Melt butter in med saucepan over medium heat. When foaming subsides, stir in flour and cook 1 minute.
- Slowly whisk in chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper. Remove from heat and stir in chicken and frozen vegetable mixture. Set aside.
- Roll out dough on a floured surface. Use a glass, ramekin, round cookie cutter or even a big solo cup to cut out circles of dough. Press into bottom and sides of a muffin tin. With extra dough, cut out small leaf shapes or any other shape you have, even a circle to place on top of pies. I used a small leaf for fall. Set aside.
- Fill dough lined muffin cups with chicken and veggie filling. Place small dough shapes on top. Bake for 15-20 minutes or until crust turns light golden brown. Watch carefully so crust doesn’t get too dark or burn.
Enjoy!!
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