Sheila's Favorite Recipes

Mini Chicken Pot Pie

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Mini Chicken Pot Pie

Recipe From Sheila Inman AWE-HEALTH STYLES

1 CupFlour
3 CupsChicken Pieces
1 1/2 TspBaking Powder for the crust
1/4 TspSalt for crust
1/3 CupMelted Unsalted Butter
3 TspButter for crust
1/3 CupButter for the filling
3/4 CupFlour
1/3 CupChopped Onion
1/4 Teaspoon Pepper
3/4Chicken Broth
2/3 Cup Milk or cream for the crust
1 BagPeas & Carrots

Hi, Angels Working On Earth Family,

This was so much fun! To make mini pot pies, divide the ingredients into portions based on the number of guests.

Enjoy!

Preparations:

  • Crust: This is for just a top crust. If you would like a top and bottom, double the recipe.
  • Combine dry ingredients and cut in butter until it resembles small peas.
  • Add milk all at once and stir to moisten.
  • Pour out onto a floured surface and knead about 8 times.
  • Roll into the desired shape, depending on if you are using a round or square casserole dish.
  • If you are making two crusts, make sure you roll the bottom one larger.
  • Filling: Melt butter over low heat in a large saucepan.
  • Stir in flour, chopped onions, salt, and pepper.
  • Cook until the mixture is bubbly, stirring constantly.
  • Remove from heat and whisk in broth and milk.
  • Put back over heat and heat to boiling, constantly stirring for a couple of minutes, until thickened.
  • Chicken and frozen peas and carrots into the mixture and combine.
  • Remove from heat.
  • Putting it together: Preheat the oven to 425 degrees.
  • Pour chicken mixture into a 2-quart casserole (lined with one crust if you want a bottom crust).
  • Lay crust over and press into the inside edges of the dish.
  • Make a couple of slits in the center of the crust with a sharp knife.
  • If you are doing a top and bottom crust, crimp edges to seal.
  • Bake for about 30 minutes, until golden brown.