Mini Chicken Pot Pies
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Mini Chicken Pot Pies
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 pie crust cut into pie tops for six baking ramekins, pre-made
- 10 baby potato quartered
- 3 tbsp butter
- ½ yellow onion diced
- 2 carrot diced
- 2 celery diced, stalks
- 1 clove garlic minced
- 3 tbsp flour
- 3 cups chicken broth
- ½ cup milk whole
- 2 cups chicken chopped, roasted meat
- ½ cup corn frozen
- ½ cup peas frozen
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil. Coat the individual ramekins with olive oil cooking spray.
- Using a bowl slightly larger than your baking ramekins, trace and cut out 6 pie tops, using the scraps to make more if needed. Keep the pie tops in the refrigerator so they stay cold.
- Cook the potatoes in a small pot of boiling water for 10 minutes, or until fork-tender.
- Heat the butter in a large skillet over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds.
- Sprinkle the flour over the mixture and cook, stirring constantly, for 1-2 minutes. Very slowly add the chicken broth and milk, making sure to continue stirring the entire time.
- Cook for a few minutes, until thickened. Add the chicken, frozen corn, and frozen peas and mix until well combined. Taste and season with sea salt and freshly cracked pepper, to taste. Divide the mixture evenly among the six ramekins.
- Top each ramekin with the pie crusts, making sure to pinch the edges. Cut an X in the center of each pie crust for ventilation.
- Place the ramekins on a baking sheet and in the oven. Bake for 30 minutes, or until the crust is golden brown.
- Remove from the oven and let them cool for 10 minutes before serving. Enjoy!
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