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 Loaded Mini Chicken Pot Pies
 
Loaded Mini Chicken Pot Pies

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

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Loaded Chicken Pot Pie {recipe adapted from thepioneerwoman.com}
 

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Going to give this one a try!
    In past, I’ve used pie crust on bottom and puff pastry on top, so delicious!!! Give it a try.