Mini Chicken Pot Pies

Warm your belly with this individual chicken pot pies recipe! People will think you worked all day on this classic chicken pot pie with a twist.

Chicken Pot Pie is one of my favorite childhood dishes and is now a favorite in my home!

Ingredients:

***These ingredients are based on what I had on hand. Feel free to use any veggie you have at home or use your favorites. This recipe is meant to be easy! rotisserie chicken or bake chicken breast. Buy and clear out your pantry and freezer to make these little guys. 

• 2 cups diced rotisserie chicken
• 1 cup corn
• 1 cup diced potatoes
• 1 cup diced carrots 
• 1 cup diced mushrooms
• 1 cup thawed frozen peas
• 1/2 cup frozen edamame (prepare according to package directions)
• 1/2 cup chopped bell peppers (any color)
• 1/3 cup red or yellow onion
• 1/2 cup milk or heavy cream
• 2 slices American cheese
• 2 tbsp flour
• 1 tbsp olive oil
• 1 tbsp butter
• 1 pie crust (store bought or homemade)
• parsley (optional)
• salt & pepper and cajun seasoning to taste

Directions:

1. Dice ingredients to create equal sizes.

2. Make a light roux by heating olive oil and butter in a pan on medium heat. Add flour and cook until light golden brown. Be careful or you can easily burn the roux!

3. Add onions and peppers and saute for a few minutes.

4. Next, toss in the mushrooms. Good for a few more moments. If the mixture seems too dry, add a little more olive oil or butter.

5. Now its time to add the rest of the veggies and the chicken. Add seasoning!

6. Add milk and cheese. Allow to cook and thicken on medium-low heat for about 5-7 minutes.Taste and add seasoning as needed. If using parsley, add now.

7. Line up ramekins on cookie sheet and fill pot pie mixture nearly to the top of each ramekin.

8. Roll out dough and cut out pot pie tops with circle cookie cutter that's about the same size as the ramekin container.

9. Continue cutting out all pot pie tops.

10. Roll out each dough circle until exact size of ramekin top.

11. Lay out dough circles on each ramekin.

12. Poke holes in each pie dough. Paint with egg wash.

13. Bake in a 400 degree oven for about 20 minutes until golden brown.

14. Let cool and enjoy with steamed parsley and butter potatoes.

Perfect edition for your November menu!

Hope you enjoy!

Randee