Mini Chicken Pot Pies

These little pies are so cute and fun to eat. I usually cheat a little and use refrigerated pie crust (Pillsbury), but I have made my own crust when I haven’t been to rushed for time.

I tweaked the filling a little from a recipe I found on Mommy’s Kitchen. One of these days, I’m going to remember to add some diced potatoes, just because I think it would be pretty tasty.

You’ll need:

2-3 boneless, skinless chicken breasts

1/3 cup butter

1/3 cup flour

½ tsp salt

1/8 tsp pepper

1 can (15 oz) chicken broth

2/3 cup milk

½ cup celery, diced small

1/4 cup onion, diced small

1 cup frozen peas and carrots

Refrigerated pie crusts (or homemade crust)

For the shells, I used a large biscuit cutter and rolled it out just a tiny bit to make it fit in the muffin cup. (You can also just cut around glass or a plate. Anything that will make a circle to fit into your muffin cup.) I cut two circles for each cup of my muffin pan, one for the top and one for the bottom. Sometimes I cut little shapes out of the leftover dough to put on top. Put one dough circle in each muffin cup and press it down inside making sure that it comes out over the top a little bit so you have something to seal the top layer to.

In a pan, melt the butter. Stir in the flour, salt and pepper until blended. Stir the milk in slowly. Bring a soft boil and stir for a few minutes or until thick. Remove from heat and add the vegetables and diced chicken. Fill the cups almost to the top of the cup. Put the tops of the crusts over the filling and seal the edges. You can use a fork to seal the edges together. Poke a few small holes in the tops for the steam to escape. Bake at 425 degrees for about 20 minutes, or until the crust is golden brown.

Mmmmmm, another favorite at our house. One of Buckaroo #2’s favorites. Enjoy!