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Mareca

Mini Chicken Pot Pies: A Quick and Delicious Recipe!

Mini Chicken Pot Pies are a quick and delicious recipe perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup cooked chicken shredded
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans
  • 1 cup chicken broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package 1 lb refrigerated pie crusts (2 crusts)
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat the oven to 400°F.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Stir in the flour, onion powder, garlic powder, salt, and pepper, cooking for about 1 minute until bubbly.
  4. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3-5 minutes.
  5. Stir in the shredded chicken and mixed vegetables, then remove from heat.
  6. Roll out one pie crust and use a round cutter to cut out circles that will fit into your muffin tin.
  7. Press the circles into the bottom of each muffin cup.
  8. Fill each cup with the chicken mixture, then top with another round of pie crust, sealing the edges.
  9. Cut small slits in the top crust for steam to escape.
  10. Brush the tops with the beaten egg.
  11. Bake for 20-25 minutes or until the crust is golden brown.
  12. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1pieCalories: 320kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a healthier option, substitute whole wheat flour for all-purpose flour and use low-fat milk.
  • Add herbs like thyme or rosemary for extra flavor.
  • Use leftover turkey instead of chicken for a Thanksgiving twist.

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