mini chicken pot pies

★★★★★ 1 Review
Seasun avatar
By Sea Sun
from West Des Moines, IA

This recipe is from the book that came with my Pie and Pastry Baker. I have made pot pies from scratch often and this simple recipe for the filling is spectacular. :-) Kids of all ages love having their own mini deep dish pie!

★★★★★ 1 Review
serves 4 mini deep dish pies
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For mini chicken pot pies

  • 1 Tbsp
    butter
  • 1 Tbsp
    flour
  • 1/3 c
    whole milk
  • salt and pepper to taste
  • 1 tsp
    chicken bouillon base (powdered or paste)
  • 1/2 tsp
    mustard, dried
  • 2 Tbsp
    onion, minced
  • 1 sm
    carrot, diced
  • 1/4 c
    frozen peas, thawed
  • 1 sm
    rib celery, diced
  • 1 c
    chicken, cooked and diced
  • pie crust for pie baker machine

How To Make mini chicken pot pies

  • 1
    In a small saucepan set over medium heat, combine the butter and flour. Whisk until flour is incorporated, then stir in the milk. Whisk until smooth and bubbly.
  • 2
    Season with salt, pepper and chicken base, then taste for seasoning. Add remaining ingredients except for crusts and cook until bubbly.
  • 3
    Bake in Pie and Pastry Baker with crust of your choice.
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