Loaded Mini Chicken Pot Pies

It was finally time to put the pot pie maker to good use. Stephen and I whipped up some filling and cooked pies for his parents and James. The filling came together in about a half hour, and the pies took 8-10 minutes to bake (4 at a time). Everyone seemed to enjoy them, so I’d say the recipe is a winner. Note that it is the same amount for baking a full-sized pot pie, so if you’re looking for a recipe, look no further.

Loaded Mini Chicken Pot Pies Recipe

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Course: Main Course

Cuisine: American

Prep Time: 20 mins

Cook Time: 35 mins

Cool Time: 10 mins

Total Time: 1 hr 5 mins

Servings: 4 mini pies

Calories: 473kcal

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Ingredients

• 1/2 stick butter
• 1/4 cup flour
• 1/2 cup onion - minced
• 1/2 cup celery - diced
• 2 cup mixed vegetables - frozen corn, carrots, green beans, potato, peas etc
• 2 cup chicken - finely cubed
• 1 can chicken broth
• 1 cup heavy cream
• 1 tsp Nature's Seasoning
• 1 tsp ground thyme
• 1 1/2 tsp salt
• 1 tsp pepper
• 2 pkg Pillsbury pre-made pie crusts - 1 package if making large pot pie

Instructions

Directions For Oven

• Preheat oven to 400 degrees.
• Melt butter in pot or dutch oven. Add onion and celery. Cook until translucent.
• Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
• Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
• Check to see if filling needs additional seasonings. Add according to taste.
• Roll out crust and fill bottom of pie pan. Pour mixture in.
• Place the crust top on and press sides together to seal the pie. Use knife to cut vents in the top of pan to allow for steam to pass through.
• Bake for 30-35 minutes or until crust is golden brown. Allow pie to cool for 10 minutes before serving.

Directions For Pie Maker

• Melt butter in pot or dutch oven. Add onion and celery. Cook until translucent.
• Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
• Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
• Check to see if filling needs additional seasonings. Add according to taste.
• Prepare pie crusts and turn on machine. Once heated, spray lightly with cooking spray.
• Place crust bottom into maker and scoop 1/3 c. filling into each pie. Place top crust on each pie.
• Cook for 8-10 minutes until golden brown.
• Unplug machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.

Nutrition

Serving: 4g | Calories: 473kcal | Carbohydrates: 24g | Protein: 11g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 1345mg | Potassium: 426mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5964IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg