Chelleicious Mini Chicken Pot Pies

Chelleicious Mini Chicken Pot Pies

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Michelle Bates-Phipps

By
@chelleicious

I had been craving chicken pot pie for weeks like the Deli by where I work makes, but they make all of their "specials" by the day and I just haven't been able to catch it so I thought I'd try to make my own. I combined 3 or 4 recipes to come up with this one. There was some trial and error in getting the filling to thicken so if you have trouble just continue to add flour... it is not like the Deli's but it is really good! My husband ate 6 of them the first night I made them. We love having them in the fridge to grab for quick lunches.

Rating:

★★★★★ 2 votes

Comments:
Serves:
18-36

Ingredients

  • FILLING

  • 3
    chicken breasts, boneless and skinless
  • 2 pkg
    frozen mixed vegetables
  • 8 c
    water
  • 1/2 tsp
    poultry seasoning
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 tsp
    garlic salt
  • 1/4 tsp
    onion powder
  • THICKENER

  • 4 Tbsp
    butter
  • 8 Tbsp
    all purpose flour
  • 2 c
    chicken broth
  • 1 c
    milk
  • CRUST

  • 6
    eggs
  • 1 1/2 c
    bisquick
  • 1 1/2 c
    milk

How to Make Chelleicious Mini Chicken Pot Pies

Step-by-Step

  1. cube chicken breasts, place in large sauce pan with the rest of the ingredients for the filling. Bring to a boil and boil for 20 minutes
  2. melt butter in a sauce pan, slowly stir in flour. It will become a heavy paste. Cook stirring constantly for about a minutes to give it a brown color. Add chicken broth and milk. I used 2 cups of liquid from my pot of filling to save time and money because you really don't need that much water. Stir thickener together until it is smooth. Cook for another couple of minutes stirring constantly then add to filling. Make sure this mixes well, you don't want any lumps. I used a wire whisk to help with this. Cook filling until the gravy is the thickness that you like. For this type of pot pie you will want it to be pretty thick.
  3. mix together all crust ingredients, don't mix too long but make sure there are no lumps. At this point you could season the crust with salt and pepper and a little garlic to add some flavor.
  4. in the bottom of nonstick muffin cups (regular size) place 1 tablespoon of crust mixture. Fill the cup with approximately 1/4 cup of filling, then place another tablespoon of crust mixture on top. OR place 2 tablespoons of crust mix on the bottom and none on the top.
  5. bake at 350 for 25 to 30 minutes. Let cool in muffin tins for 5 to 10 minutes before removing. This recipe makes a ton so you will either need to have a lot of muffin cups or do several batches.

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