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Mini Chicken Pot Pie

Recipe From Sheila Inman AWE-HEALTH STYLES

1 Cup	Flour
3 Cups	Chicken Pieces
1 1/2 Tsp	Baking Powder for the crust
1/4 Tsp	Salt for crust
1/3 Cup	Melted Unsalted Butter
3 Tsp	Butter for crust
1/3 Cup	Butter for the filling
3/4 Cup	Flour
1/3 Cup	Chopped Onion
1/4 Teaspoon	Pepper
3/4	Chicken Broth
2/3 Cup	Milk or cream for the crust
1 Bag	Peas & 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 whether you use a round or square casserole dish.
• If you are making two crusts, 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, 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 the 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.

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