Intro: Bite Size Chicken Pot Pies
Now you can eat the whole pie without guilt!
Step 1: Prep
I chose ready made pie crust. This was cut to size using various glasses and bowls
You will need small muffin tin, the smaller the better.
Chicken (1 breast)
Carrots (1 cup finely chopped)
Frozen peas (1 cup)
Onions (1 cup finely chopped)
Celery (1 cup finely chopped)
Chicken broth (1.5 cups)
Flour (1/3 cup)
Butter (2 TBSP)
Step 2: Filling Prep
Preheat the oven to 410F
Place the butter and onions in a pan and saute until clear.
Add the chicken, cover until fully cooked.
Meanwhile add the flour to the chicken broth and whisk thoroughly.
Remove the chicken and finely dice it. Return the diced chicken to the pan.
Add the celery, carrots and peas
Cook until the carrots become soft.
Add the broth and flour mixture, cook until it thickens.
Remove mixture from the heat.
Add salt and pepper to taste.
Step 3: Make the Pies
If using pre-made dough, roll it flat then cut to size of your muffing tin.
Carefully shape the dough to the muffin tin.
Fill the pies with the chicken mixture.
Cover the pies with another cut piece of dough.
Seal the pie edges and cut vents.
Any left over dough can be rolled flat and used for more pies!
Step 4: Bake and Enjoy
This small size pie only required 10-15 minutes baking time at 410F to be golden brown and crispy. Larger pies take longer! The next muffin tin size up took 20 minutes.
Remove from oven, let cool for about 5 minutes before eating.
If the tops were not sealed fully they will come loose.
Theses pies take only a bite or two to finish!