Mini Chicken Pot Pies
Servings 6
Equipment
- Baking Sheet
- Ramekins
- Small Pot or Saucepan
- Large skillet
Ingredients
- 1 pre-made pie crust cut into pie tops for six baking ramekins
- 10 baby potatoes quartered
- 3 tbsp butter
- ½ sweet yellow onion diced
- 2 carrots diced
- 2 stalks of celery diced
- 1 clove of garlic minced
- 3 tbsp flour
- 3 cups chicken broth
- ½ cup whole milk
- 2 cups roasted chicken meat chopped
- ½ cup frozen corn
- ½ cup frozen peas
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil. Coat the individual ramekins with olive oil cooking spray.
- Using a bowl slightly larger than your baking ramekins, trace and cut out 6 pie tops, using the scraps to make more if needed. Keep the pie tops in the refrigerator so they stay cold.
- Cook the potatoes in small pot of boiling water for 10 minutes, or until fork tender.
- Heat the butter in a large skillet over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds.
- Sprinkle the flour over the mixture and cook, stirring constantly, for 1-2 minutes. Very slowly add the chicken broth and milk, making sure to continue stirring the entire time.
- Cook for a few minutes, until thickened. Add the chicken, frozen corn, and frozen peas and mix until well combined. Taste and season with sea salt and freshly cracked pepper, to taste. Divide the mixture evenly in the six ramekins.
- Top each ramekin with the pie crusts, making sure to pinch the edges. Cut an X in the center of each pie crust for ventilation.
- Place the ramekins on a baking sheet and into the oven. Bake for 30 minutes, or until the crust is golden brown.
- Remove from the oven and let them cool for 10 minutes before serving. Enjoy!