Mini Chicken Pot Pies

Mini Chicken Pot Pies in white ramekins on a red rose designed plate with spoon

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I apparently have a deep love for mini chicken pot pies. I’ve made my biscuit topped mini chicken pot pies which are now a family favorite and yet again, I’ve delved into the land of mini chicken pot pies again. Another great savory pie is my scalloped onion pie, a hidden gem that you will love!

Mini Chicken Pot Pies in white ramekins on a red rose designed plate with spoon
Mini Chicken Pot Pies

Part of the reason I am now on recipe #2 for mini chicken pot pies is that it’s my absolute favorite thing to do with leftover chicken. The chickens I cook are huge, 8 pound Hutterite chickens that always have so many leftovers I don’t know what to do with them. Yes, you can make a chicken salad, or soup, but my favorite is still to chop it up and  bake it into a pie. Which is why I am posting a chicken pot pie recipe in June. To be fair, I do live in Alberta, it’s done nothing but rain for the last month and chicken pot pies have suited the dismal weather more than a happy spring strawberry pie has.

While making up my Tenderflake Recipe For Pie Crust, I had asked my readers  on Facebook  and Twitter to give me fast ideas on what to make for dinner that night with the chicken breast that I had. Some one far smarter than me piped up with the response of  “chicken pot pie.”

A light bulb went off in my head.

When I was at BlogHer Food, I was given a few samples of the Progresso recipe starters, which came home with me and were put into the pantry. I remembered that I had a garlic one, which was perfect for chicken pot pie. Lo and behold, the can had its own recipe for chicken pot pie.

After a day of frying my mini Apple Fried Pies, playing around with pie crust, I was ready for a quick meal.

Ingredients Needed:

1 can Progresso Recipe Starters creamy roasted garlic sauce
1/4 cup of flour
1/2 teaspoon poultry seasoning
2 cups of steamed vegetables
1 1/2 cups of chopped, cooked chicken

Recipe of your choice for pie crust, you are using only half

Kick the tires and light the fires to 425 degrees

I had all sorts of beautiful fresh vegetables to use in the pie, so I quickly steamed fresh corn, carrots and snap peas to use.

steamed fresh corn on the cob

 

In a saucepan, whisk together the sauce, flour, seasoning and a dash of salt and pepper until it’s smooth. Add in your vegetables of choice and then bring to a boil, making sure to whisk the sauce so it doesn’t burn. Add in the chicken.

Fill up four 4 inch ramekins, which exactly uses the sauce up.

I used a pretty scalloped edge cookie cutter to cut out 4 circles, each being a 4 inch diameter.

Place on top of each mini chicken pot pie and press down slightly at the edge.

4 white ramekins filled with cooked chicken and vegetable soup, 4 pieces of cut out pie to cover each ramekins

 

The lovely thing about these pies is that the sauce, chicken and vegetables are already cooked, so what you are doing is baking the pie crust up nice and flaky.

Until it looks like this.

top down shot of Mini Chicken Pot Pies on a red rose designed plate

Happy Pie Day everyone!

I hope all my Canadian friends have a fantastic long weekend! Happy Canada Day everyone! Enjoy the parades, the food and the time off work!

Love,

There’s a Canada Day Cake In My Near Future Magpie

 

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Mini Chicken Pot Pies

How to make delicious little mini chicken pot pies using a canned sauce for a quick hack! These are so delicious and easy to make! 

5 from 2 votes
Mini Chicken Pot Pies in white ramekins on a red rose designed plate with spoon
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
131
Author
Karlynn Johnston

Ingredients

  • 1 can Progresso Recipe Starters creamy roasted garlic sauce
  • 1/4 cup of flour
  • 1/2 teaspoon poultry seasoning
  • 2 cups of steamed vegetables
  • 1 1/2 cups of chopped cooked chicken
  • pie crust cut into 4 round tops for the ramekins

Instructions

  1. Kick the tires and light the fires to 425°F
  2. In a saucepan, whisk together the sauce, flour, seasoning and a dash of salt and pepper until it’s smooth. Add in your vegetables of choice and then bring to a boil, making sure to whisk the sauce so it doesn’t burn. Add in the chicken.
  3. Fill up four 4 inch ramekins with the hot chicken mixture, which exactly uses the sauce up.
  4. Top with your pastry tops.
  5. Place on top of each mini chicken pot pie and press down slightly at the edge.
  6. Bake in the oven for 25-28 minutes, or until the pastry on top is browned and the filling is bubbling up through the vents.
  7. Let sit for a few minutes then serve.

Nutrition Information

Calories: 131kcal, Carbohydrates: 18g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 58mg, Potassium: 231mg, Fiber: 3g, Vitamin A: 4650IU, Vitamin C: 9.8mg, Calcium: 23mg, Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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