Few recipes are as comforting as chicken pot pie. People often mistakenly think that this warm, rich dish, requires a lot of prep and cooking time. The truth is that chicken pot pie can really be one of the easiest dishes in your rotation when you are working with the right recipe. Our spin on traditional chicken pot pie, creates adorable mini pies that work great to keep portions under control, and also look nice when presenting as well.
Ingredients
1package, 2 crusts 14.1 oz refrigerated pie crust
Ingredients for the Filling:
2tbspUnsalted Butter
1tbspOnion, Minced
3tbspFlour
1cupChicken Broth
½cupWhole Milk
¼tspKosher Salt
¼tspPepper
⅛tspCelery Seed
½cupFrozen Peas and Carrots
1cupRotisserie Chicken
Melted butter, to brush the tops of the pot pies
Instructions
Preheat oven to 375 degrees.
Spray 12 wells of a muffin tin with nonstick baking spray.
Shred the meat from one rotisserie chicken. Set aside.
Add butter to a cast iron skillet, heat until melted. Once the butter has melted add the dried onions.
Cook the dried onions for one minute. Add in the flour, whisk to combine for one minute.
Slowly pour in the chicken broth and milk a little at a time.
Whisk as you add the broth and milk. Sprinkle in the salt and pepper.
Stir to mix. While stirring add in the celery seed.
Add in the meat, peas and carrots. Stir to combine.
Turn off the heat.
Directions for the Crust::
Sprinkle flour on a large cutting board.
Roll out one crust at a time on the floured cutting board.
Use a round cookie cutter to make rounds for each pot pie.
First fit each muffin well with one of the circles as the bottom layer of the pot pie.
Second, use a straw to make six small holes in the top crust of each pot pie.
Pot Pie:
Fill a ¼ cup of the filling mixture.
Put the filling in the center of the dough well.
Top crust:
Top each lined, filled muffin well with a top crust.
Bake at 375 degrees for 15 minutes.
Once baked, remove from the oven.
Dip a kitchen brush on the top of each pot pie with melted butter. Serve!