Mini Chicken Pot Pies are a quick and easy weeknight meal, with an authentic taste of England. They are filled with white chicken cooked in a rich chicken broth, topped with a layer of crunchy pastry, and baked to golden perfection. The best part? They are filled with quality white chicken meat, not chicken skin or artificial preservatives.

Pot Pies are a hearty dish that is often enjoyed throughout the colder months. While they may be a bit of a daunting task to make yourself I’ve found a fool proof way to make a delicious and very easy to make pot pie. First make a pie crust and let it chill in the fridge for a few hours. Next fill the pie crust with a cheddar and mozzarella cheeses and a large amount of chicken. Next heat the rest of the ingredients and pour over the chicken and cheeses. Finally bake in the oven for 25 minutes and enjoy.

Who doesn’t love a pot pie? And who hasn’t ever enjoyed a delicious one, either as a main dish or a side dish? Well, you no longer have to be a professional chef to bake up piping hot pot pies! This recipe is quick and easy to prepare, and it’s sure to be a crowd pleaser, whether you’re making them for yourself or for guests.



Enjoy this recipe for Chicken Pot Pies in Miniature!



Mini Chicken Pot Pies

Here’s what you’ll require:


2 tablespoons of butter 1 cup carrots, peeled and sliced 1 cup finely chopped onions celery, 1/2 cup 1 tbsp. salt 1 tblsp pepper 2 cups peeled and diced potatoes garlic powder, 2 tsp a half teaspoon of thyme 1 tbsp. parsley (dry) 4 cups stock (chicken) 2 cups cooked chicken breast, cubed 2 tablespoons flour 1 cup peas, frozen Pastry puffs Using an egg wash



Melt butter in a medium-sized saucepan over medium heat, then add carrots, onions, celery, salt, and pepper. Cook, stirring occasionally, until the onions are transparent. Combine the potatoes, garlic powder, thyme, dried parsley, and chicken stock in a large mixing bowl. Bring to a boil, then return to a boil with the cooked and diced chicken breast. Combine the flour and a few ladles of chicken stock in a small mixing dish. Stir in the flour until it is well mixed, then pour into the saucepan. Stir until the mixture for the chicken pot pie has thickened. Remove the frozen peas and put them aside.

Cut four rounds out of the puff pastry. Cut out a smaller circle within two of those circles (these will be your top layers), keeping everything intact. Egg wash the bottom two circles, then put a top circle on each of the bottom circles and egg wash everything. Preheat oven to 400°F/205°C and bake for 20-25 minutes, or until golden brown and fluffy.

Remove the top of the puff pastry shell with a knife, fill with the chicken pot pie mixture, and replace the top.

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It is said that the best pot pies are made by hand. You can find many recipies online, or you can make your own. In this case, I was inspired by a recipe from the Food Network, but I added some of my own twists.. Read more about sanderson farms mini chicken pot pies and let us know what you think.

Frequently Asked Questions

Why is chicken pot pie so bad for you?

Chicken pot pie is a type of dish that contains a lot of cream, butter, and other unhealthy ingredients. Its not the healthiest meal to eat.

Should you Prebake the bottom crust of a chicken pot pie?

It is not necessary to pre-bake the bottom crust of a chicken pot pie.

How Does Costco make chicken pot pies?

Costco makes chicken pot pies by mixing a mixture of flour, salt, and pepper into the pie crust. They then add chicken broth to the mixture and cook it until the liquid is absorbed.