Mini Chicken Pot PIes
Mini Chicken Pot Pies. These delightful little treats pack all the flavors of a traditional pot pie into convenient, single-serve portions that are perfect for any occasion.
Equipment
- muffin tin
- large frying pan
Ingredients
- 1 box Pillsbury Mini Pie Crusts contains 14 mini pie crusts
- 4 tablespoons butter
- ½ cup onion chopped
- 1 stock celery chopped
- 1 teaspoon garlic minced
- 1 cup potatoes diced, I like to use the diced frozen potatoes
- ½ cup flour
- 1½ cup chicken broth
- ½ cup milk
- 2 cups chicken cooked and diced into bite sized pieces
- 1 teaspoon salt to your taste
- ½ teaspoon pepper to your taste
- 1 teaspoon Italian seasoning to your taste
Instructions
Prepping pie dough
- Preheat oven to 400℉. Spray muffin tins with nonstick cooking spray. Remove thawed pie dough and place into muffin tins.
Making Chicken Pot Pie Filling
- In a large frying pan, melt the butter over medium heat. Add the chopped onion and celery and let it sauté and soften for a couple of minutes.
- Add the potatoes and stir to combine. If you want to add carrots, peas, green beans, or any other veggies, add them now. Cook a couple minutes, stirring frequently.
- Add the minced garlic, stirring for 1 minute.
- Sprinkle the tops of the veggies with the flour. Continuing stirring the combine the flour with the veggies for 1 minute.
- Add the chicken broth and stir until combined. Let the chicken broth start to heat for a couple of minutes.
- Add the milk. Stir to combined. The mixture with is thickening by now. Let it simmer for a couple minutes, stirring occasionally. Then add chicken, stir together. Then turn off heat.
Assemble Pot Pies
- Add pot pie filling to the pie crusts. Fill until full.
- Place in preheated oven and bake until golden brown, about 20-25 minutes.
- Remove and let them cool in the muffin tins about 2 minutes before removing.
- Serve hot or cold.
Notes
Place leftovers in an airtight container and store in the refrigerator for up to 5 days.