Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup peas
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 package refrigerated pie crusts
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into circles to fit mini muffin tins.
- In a skillet, melt butter and sauté carrots, celery, until tender.
- Add flour, cook for 1 minute.
- Gradually stir in chicken broth and milk, cook until thickened.
- Stir in chicken, peas, salt, pepper; fill mini crusts.
- Top with remaining crust, seal edges.
- Bake for 25-30 minutes until golden brown.
Notes
- Ensure chicken is cooked before filling.
- You can freeze unbaked pies for later.
- Use homemade or store-bought pie crusts for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini chicken pot pie
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg