Ingredients
- 1/2 pound boneless skinless chicken breast, diced into ½-inch pieces
- 1/2 cup frozen carrots
- 1/4 cup frozen peas
- 3/4 cup frozen sweet corn
- 1 cup water
- 1/2 teaspoon chicken bouillon granules
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, plus more, for dusting cutting board
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 2 ounces freshly grated parmesan cheese
- 2 sheets refrigerated pie crust dough, or enough homemade dough for a 10-inch double crust pie *See Note 1
Instructions
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Preheat your oven to 425° F. Prepare a 12-cup muffin tin with non-stick cooking spray.
Pot Pie Filling
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In a medium saucepan over medium-high heat, combine the diced chicken, vegetables, water and bouillon; Stir to combine. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the chicken is cooked through.
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Remove from the heat. Place a fine mesh sieve over a bowl and strain out the chicken and vegetables, reserving the broth.
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Rinse out the saucepan and return it to the stovetop.
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Using that same saucepan, melt the butter over medium heat. Add the flour, and whisk to combine. Cook for about 2 minutes (to cook out the floury taste).
Add the salt, pepper, milk and reserved chicken broth. Cook for 4-5 minutes, whisking occasionally, until the sauce thickens.
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Remove the pan from the heat, add the cheese, and stir to combine. Once the cheese melts, add the strained vegetables. Stir to combine and set aside.
Assembly
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Lightly dust a large cutting or pastry board with flour. Unroll one pie crust onto the floured surface ,leaving the other in the fridge until you are ready for it.
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Using a 4-inch round cookie cutter, cut out four pieces of dough, edge to edge. Using the 3-inch round cookie cutter, cut out another four pieces of dough, edge to edge. Repeat with the second pie crust.
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Press the large rounds of dough into the bottom of the prepared muffin pan wells. Use a spoon to divide the sauce evenly into the large rounds. Cover each with a small round and use a fork to crimp the edges together.
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Use the tip of a sharp knife to cut slits in the top of the pasty so steam can escape.
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Bake in the preheated oven for 22-25 minutes, or until crusts are golden brown.
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Remove from the oven and let the mini pot pies cool in the pan for 10-15 minutes before serving. Enjoy!
Donna’s Notes
Look for refrigerated pastry dough sheets that come ready to unroll and use (like Pillsbury). Most brands include 2 pastry sheets per box, which is what you’ll need.
Nutrition
Serving: 1 | Calories: 658cal | Carbohydrates: 58g | Protein: 26g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1071mg | Sugar: 3g | Fiber: 5g | Calcium: 242mg | Iron: 3mg