Mini Chicken Pot Pies with Pie Crust Recipe
This Mini Chicken Pot Pies with Pie Crust recipe is an easy way to make individual chicken pot pies that the whole family will love!
Servings: 4 mini pies
Calories: 473kcal
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 Mini Pot Pies (5 inch pans) Cooked in the Oven
- Preheat oven to 350 degrees Fahrenheit.
- 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 four 5-inch, mini pie pans. Cut away excess crust as needed. Pour mixture in.
- Cut out round crust tops to fit on each of the four pies. Place the crust tops on and press sides together to seal each mini pie. Use a knife to cut vents in the top of pan to allow for steam to pass through.
- Bake for 20-30 minutes until the crust is golden brown and filling is bubbly. Allow the pies to cool for 10 minutes before serving.
Directions For Regular Sized Pot Pie Cooked in the Oven
- Preheat oven to 400 degrees Fahrenheit.
- 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 regular sized 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 until the crust is golden brown and the filling is bubbly. Allow the 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: 4serving | 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