Muffin Tin Chicken Pot Pies
Chicken Pot Pie is classic comfort food that my whole family loves when the weather gets chilly. While I sometimes made a large full size portion, (I love this Skillet Pot Pie with Cheddar Biscuits– all made in a large skillet,) but sometimes individual is a nice option. We can save what we don’t eat...
Ingredients
- 1 batch of pie crust
- 1 pound skinless, boneless chicken breast halves - cubed
- ¾ cup chopped carrots
- ¾ cup chopped potato
- ¾ cup fresh green beans cut into 1 or 2 inch pieces.
- ⅓ cup butter
- ⅓ cup chopped onion
- 1/2 cup fresh or frozen corn
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Other spices to taste (garlic, celery seed etc.)
- 2 cups of chicken broth
- 1 to 1½ cups milk
Directions
- 1
Preheat oven to 425 degrees F (220 degrees C.)
- 2
In a saucepan, combine chicken, carrots, potatoes, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) stir in corn, and set aside.
- 3
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1¾ cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 4
Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
- 5
Each 3rd of dough will need to yield 4 dough rounds. (If you need to gather the scraps and re-roll a couple times that's fine.) Roll each dough circle out until it is big enough to be pressed into the muffin tin with a half inch over hang.
- 6
After all the dough is in, add the filling into each tin. Be generous with the filling, you want it to dome on the top
- 7
Take the remaining 6 dough circles and one by one lay on top of the filling. Press the top and bottom dough layers together and trim excess.Using the back of a knife or your finger, pinch the edges of each pie to seal.
- 8
Brush the top of each pie with an egg wash, milk or cream. (optional)Cut a few slits into each pie to release steam when baking.Bake at 425 for 30 minutes, or until pies are crisp on top and golden brown.