How To Make Mini Chicken Pot Pies Recipe
Delicious mini pies filled with chicken and veggies, baked to perfection.
Serves:
Ingredients
- 1 cup cooked and shredded chicken
- 1/2 cup frozen mixed veggies
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 sheet of ready-made pie crust
Instructions
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Preheat oven to 375°F.
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In a skillet, heat olive oil over medium heat. Add onions, celery, and carrots and cook until softened.
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Add cooked chicken and mixed veggies to the skillet and stir to combine.
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Sprinkle flour over the mixture and stir until well combined.
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Pour in chicken broth and stir until the mixture thickens. Season with salt, pepper, and garlic powder.
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Roll out the sheet of pie crust and cut it into four circles.
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Place the mixture into four ramekins, and top with the pie crust circles, pressing the edges down to seal.
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Cut a few slits on each pie crust.
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Bake for 25-30 minutes, or until the crust is golden brown.
Nutrition
- Calories : 350kcal
- Total Fat : 19g
- Saturated Fat : 7g
- Cholesterol : 53mg
- Sodium : 650mg
- Total Carbohydrates : 27g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 15g
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