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Chicken Pot Pies (Minis)

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Love Love Love Chicken Pot Pies – especially the Swanson variety – but I know those are full of things that are NOT good for you, so..  enter the home made version

 

Chicken Pot Pies (Minis)

  • 1 to 2 pie crusts (preferably home made, store brand if you don’t.)
  • 3 cups shredded chicken
  • Carrots (celery, onion, peas, lima beans – your favorite veggies)
  • Chicken Broth
  • 1 tbsp Wondra flour for thickening
  • Salt (pepper, thyme, and sage – adjust seasonings to your liking, I usually age lots of thyme and sage)
  1. Bring the veggies and seasonings to a slow simmer, along with spices. When vegetables are tender, add chopped/shredded chicken, adjust seasonings if necessary. There should be just enough liquid to cover. Mix Wondra flour with enough water into a mixing cup to create a smooth saucey type mixture – add to simmering ‘stew’ to thicken.
  2. Cut and layout your mini pie plates and spoon mixture into place, cover with top crust.
  3. Bake at 350 until bubbly and brown on top – about 30 minutes.

 

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