December 18, 2017

Make quick & easy mini pot pies

mini pot piesLast night I took my pot pie recipe and miniaturized it, thinking the kids would get a kick out of having their own mini pot pies…I was right!


Mini chicken pot pies


Ahead of time:

Cook 1/2- 1 pound of chicken. You can boil it or this time I popped it in the crockpot on low for a few hours that morning and then cubed it. 

Let store bought pie dough thaw to room temperature (FYI…2 Marie Calendar shells made 12 cupcake  sized pies).



Make a roux in a saucepan- Melt 1 tablespoon butter and mix with 1/4 cup flour.

Add a little bit of milk until you get a gluey consistency.

Add chicken stock or my quick and easy favorite- chicken bouillon and water (1 tablespoon per cup of water)

Rinse frozen veggies until thawed. Add to saucepan.

Add cooked chicken.

Spray muffin pan and line with pie crust. Scoop filling into each shell. Top with more crust and cinch edges.

Bake at 375 degrees for 35 minutes or until crust is golden brown.


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