Mini Chicken Pot Pies

10 50 691
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Mini Chicken Pot Pies
Health Rating


1/3 cup All-purpose white flour
1/2 tsp Black pepper
1/3 cup Butter, salted
1 3/4 cup Chicken broth (stock), low sodium
3 cup shredded Chicken, cooked
2 cup Frozen vegetable mix
1/2 cup Partly skimmed milk, 1% M.F.
1 1/2 crust (20cm) Pie crust, unbaked (use 2 crusts, trimmed to fit jars)
1/2 tsp Salt
1 medium Yellow onion (chopped)


1. Preheat oven to 425 degrees.

2. Prepare jars by washing and drying.

3. Cut each of the pie crusts (there are four total) into quarters. Press each quarter into a jar, making sure the crust completely covers the jar.

4. In a large skillet over medium heat, melt butter. Add onions and sauté for two minutes, until fragrant. Stir in flour, salt and pepper and mix well. Gradually add broth and milk, stirring continuously and cooking until thick.

5. Add the frozen vegetables and cook for a few more minutes, stirring continuously. Add in the chicken.

6. Spoon chicken mixture into the prepared pie jars, filling to the brim.

7. Top with the remaining pie crust quarters, using the tops of the jars to cut the dough to size, or creating a lattice pattern using thin strips of dough.

8. Remember to make sure there are vents in the tops of the pies if you do not use the lattice pattern (it will have vents on its own).

9. Bake 15 minutes until crust starts to turn golden brown. Cover in foil and bake another 15-20 minutes.

Nutrition Facts

Per Portion

Calories 691
Calories from fat 373
Calories from saturated fat 157
Total Fat 41 g
Saturated Fat 17.4 g
Trans Fat 0.9 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 14.7 g
Cholesterol 136 mg
Sodium 975 mg
Potassium 692 mg
Total Carbohydrate 44 g
Dietary Fiber 5.5 g
Sugars 4.4 g
Protein 38 g

Dietary servings

Per Portion

Grain 1.7
Meat 1.5
Milk 0.1
Vegetables 1.2

Energy sources