Mini Chicken Pot Pies

Sanderson Farms Mini Chicken Pot Pies serves 4 people and takes less than 45 minutes to prepare. These kid-sized chicken pot pies are great for breakfast, lunch or on-the-go! Enjoy this fun way to get your kids to eat more vegetables while also getting them in the kitchen.

PREP
30
Minutes
COOKING
40
Minutes
SERVES
4
People
CALORIES
580
Per Serving
PROTEIN
25
Grams

Ingredients

1 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , diced into 1/2-inch pieces

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons all-purpose flour

1 2/3 cups chicken broth

2 tablespoons corn starch

1 1/2 tablespoons unsalted butter

1/4 cup milk

1 1/2 cups frozen mixed vegetables

1 1/2 (14.1 ounce) packages of refrigerated pie crusts

Vegetable spray

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Directions

1. Preheat oven to 400°F. Spray a muffin tin with vegetable spray.

2. Season chicken with salt and black pepper and coat with flour.

3. Mix a small amount of chicken broth with the corn starch in a small bowl.

4. Melt butter in a 12-inch skillet over medium high heat. Add chicken and any remaining flour. Brown 5 minutes.

5. Stir in chicken broth, milk, broth and corn starch mixture and vegetables. Bring to a boil, then, lower heat to a simmer and continue to cook, covered, 8 minutes or until chicken reaches an internal temperature of 165°F.

6. While chicken filling is simmering, unroll pie crusts and cut out 8 (4 1/2-inch) pastry rounds and 8 (3-inch) pastry rounds. Pierce the 3-inch rounds with a fork to let the steam escape during cooking.

7. Line the 4 1/2-inch rounds on the bottom and sides of the muffin tin. Add the chicken filling and top with the 3-inch pastry rounds, sealing the edges.

8. Bake for 25 minutes or until the crust is golden brown. Cool for 5 to 10 minutes before removing from the muffin tin.

NUTRITION FACTS

Calories

580

Fat

29g

Saturated Fat

13g

Sodium

1170mg

Carbohydrate

59g

Sugars

4g

Protein

25g