Mini Chicken Pot Pies

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One of my favorite comfort foods that’s perfect for a cold winter night is chicken pot pie. I grew up eating the stuff and I just love it. But with such a small family, I like to cook large meals so that I can save leftovers for a second meal.
These Mini Chicken Pot Pies are made in small, wide-mouth mason jars so that you can put the lid on them and freeze them for a later date. Just pull out how many pies you want to make and put them right in the oven. The jars are designed for canning and can handle extreme temperature changes without breaking.

Plus, they’re really cute so you could serve them if friends come over!

Mini Chicken Pot Pies

Adapted from: Pillsbury.com
(Makes 8 mini pies)

Ingredients:

2 boxes refrigerated pie crusts
1/3 c butter
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 c low-sodium chicken broth
1/2 c milk
3 c cooked chicken, shredded
1 bag frozen mixed vegetables (carrots and peas)

Directions:

Preheat oven to 425 degrees. Prepare jars by washing and drying. 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.
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.

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

Spoon chicken mixture into the prepared pie jars, filling to the brim. 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. Remember to make sure there are vents in the tops of the pies if you don’t use the lattice pattern (it will have vents on its own).

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

Mini Chicken Pot PiesMini Chicken Pot Pies-6.jpg

Enjoy!

I’m linking up this recipe here:

 

 



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Comments

  1. Oh my wow! Those look delicious… and easy to make! Yum!

  2. These are so cute! And they look delicious!

  3. Thanks Staci and Kelly! :)

  4. Oh my I’m so in love with these! I know my boys will love them! Thank you for linking them up to The Mommy CLub this week and including my link on your blog. I really appreciate it.
    I am featuring you on my How to Mean Plan Facebook page. Stop over and see your feature! https://www.facebook.com/photo.php?fbid=323106737794553&set=a.300092450095982.63296.295766163861944&type=1

    Don’t forget that The Mommy Club open Tue at 9pm!

    xoxo Crystal & Co

  5. Those look delicious! Can’t wait to make them!!

  6. What size jars do you use?

  7. Really want to try this out, but I am curious about storing these. If I want to make a batch of these and freeze for a later date should I bake, freeze, and re-bake? Or freeze the uncooked pie crust/cooked pie mixture and then bake when needed? Thanks in advance!

    • If you want to freeze the pies, it’s best to assemble and freeze BEFORE baking. Then, just put them in the oven straight from the freezer. You may have to watch them and adjust the cook time accordingly. Good luck!

  8. I would also like the answer to zaks questions. With fall coming and school starting I’d love to give these a try. Thank you

    • Hi Tara,
      Freeze the pies with the uncooked pie crust/filling. Then, just put them in the oven straight from the freezer. You may have to watch them and adjust the cook time accordingly. Hope that helps!

  9. Are these able to be microwaved? I would love to make ahead and microwave when at work

  10. Kathrine says:

    I love it and definitely gotta try it! But I’m a little confused about this part, “Add the frozen vegetables and cook for a few more minutes, stirring continuously. Add in the chicken.”. Do I cook the chicken completely before putting the mixture into the jar?

  11. Hi! Are these jars specially made to be use in the oven or can we use any jar for the time we have them cooking?

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