Mini Chicken Pot Pies Recipe - Easy Chicken Recipes (2024)

• ▢ 2 cups unsalted chicken broth
• ▢ 4 tablespoons salted butter (½ stick)
• ▢ ½ sweet onion chopped
• ▢ 1 stalk celery chopped
• ▢ 1 clove garlic minced
• ▢ 1 tablespoon Season-all seasoned salt such as Morton
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon dried thyme
• ▢ ¼ cup all-purpose flour
• ▢ 1 cup heavy whipping cream
• ▢ 4 cups cooked shredded chicken
• ▢ 12 ounces frozen peas and carrots (1 bag)
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 4 refrigerated pie crusts (2 packages)
• ▢ 1 large egg beaten

• Add the chicken broth to a small saucepan and allow to heat on the stove.

  2 cups unsalted chicken broth

• In the meantime, add the butter to a Dutch oven or skillet and heat to medium heat. Add the chopped onion and celery and cook for 5 minutes, until translucent. Add the garlic and cook a further 2 minutes.

  4 tablespoons salted butter, ½ sweet onion, 1 stalk celery, 1 clove garlic

• Add the Season-all, garlic powder, and thyme and stir into the mixture.

  1 tablespoon Season-all seasoned salt, ½ teaspoon garlic powder, 1 teaspoon dried thyme

• Add the flour and continue to whisk while the flour settles in until the lumps have disappeared and it’s a kind of creamy consistency.

  ¼ cup all-purpose flour

• Stir in the warmed chicken broth, the cream, shredded chicken and frozen peas and carrots.

  1 cup heavy whipping cream, 12 ounces frozen peas and carrots, 4 cups cooked shredded chicken

• Stir well and bring to a boil. Turn down to a simmer and do a taste test. Season with salt and pepper to taste.

  Kosher salt and freshly ground black pepper

• While the filling mixture is simmering roll out the pie crust on a lightly floured surface. Using a 3-inch cookie cutter, or a ramekin, or something of similar size, cut out circles of the dough. Add each circle to a cupcake hole in a cupcake tray. Using your fingers press to fill the well evenly.

  4 refrigerated pie crusts

• Spoon ¼ cup of the filling into each dough-filled round.

• Using the same 3-inch shape, cut slices through to create lengths of dough to top each pie, in both directions.

• Brush the beaten egg over the top of each pie, lightly.

  1 large egg

• Bake in a 425°F oven for about 20-25 minutes.

• Remove and allow to cool for 10 minutes before eating.

Nutrition Facts

Mini Chicken Pot Pies Recipe

Amount Per Serving

Calories 581Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 97mg32%

Sodium 1350mg59%

Potassium 369mg11%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 2g2%

Protein 22g44%

Vitamin A 3790IU76%

Vitamin C 5mg6%

Calcium 59mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.