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.

Main Course, American, Oven, Stovetop, Boneless Skinless Breast Fillets, Family Friendly

Prep

Minutes

Cook

Minutes

Servings

Protein

25g

Ingredients

1 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , diced into ½-inch pieces
½ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 2/3 cups chicken broth
2 tablespoons corn starch
1½ tablespoons unsalted butter
¼ cup milk
1½ cups frozen mixed vegetables
1½ (14.1 ounce) packages of refrigerated pie crusts
Vegetable spray

Directions

Preheat oven to 400°F. Spray a muffin tin with vegetable spray.
Season chicken with salt and black pepper and coat with flour.
Mix a small amount of chicken broth with the corn starch in a small bowl.
Melt butter in a 12-inch skillet over medium high heat. Add chicken and any remaining flour. Brown 5 minutes.
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.
While chicken filling is simmering, unroll pie crusts and cut out 8 (4½-inch) pastry rounds and 8 (3-inch) pastry rounds. Pierce the 3-inch rounds with a fork to let the steam escape during cooking.
Line the 4½-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.
Bake for 25 minutes or until the crust is golden brown. Cool for 5 to 10 minutes before removing from the muffin tin.