Mini Chicken Pot Pies
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Unrated
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Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
131 kcal
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Course
Main Course
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Cuisine
American
Mini Chicken Pot Pies
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How to make delicious little mini chicken pot pies using a canned sauce for a quick hack! These are so delicious and easy to make!
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Ingredients
- 1 creamy roasted garlic sauce Progresso Recipe Starters, canned
- 1/4 cup flour
- 1/2 teaspoon poultry seasoning
- 2 cups vegetables steamed
- 1 1/2 cups of chopped cooked chicken
- pie crust cut into 4 round tops for the ramekins
Instructions
- Kick the tires and light the fires to 425°F
- In a saucepan, whisk together the sauce, flour, seasoning and a dash of salt and pepper until it’s smooth. Add in your vegetables of choice and then bring to a boil, making sure to whisk the sauce so it doesn’t burn. Add in the chicken.
- Fill up four 4 inch ramekins with the hot chicken mixture, which exactly uses the sauce up.
- Top with your pastry tops.
- Place on top of each mini chicken pot pie and press down slightly at the edge.
- Bake in the oven for 25-28 minutes, or until the pastry on top is browned and the filling is bubbling up through the vents.
- Let sit for a few minutes then serve.
Nutrition Information
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Calories
131kcal
(7%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
15mg
(5%)
Sodium
58mg
(2%)
Potassium
231mg
(5%)
Fiber
3g
(12%)
Vitamin A
4650IU
(93%)
Vitamin C
9.8mg
(11%)
Calcium
23mg
(2%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 58mg | 2% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Vitamin A | 4650IU | 93% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 23mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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