Chicken Pot Pie
Mini Pie Maker
$24.99
Shop Now
Ingredients
¾ cup frozen mixed carrots and peas
1½ tablespoons butter
¼ cup finely chopped onion
3 tablespoons all-purpose flour
½ teaspoon dried thyme
¼ teaspoon salt
Freshly ground pepper, to taste
1 cup chicken broth
¼ cup milk
1¾ cups cooked chicken, cut in ½ inch pieces
1 sheet premade pie crust dough or puff pastry dough
1 egg
You may also like
Instructions
Cook the carrots and peas according to package directions. Drain and set aside.
In a medium saucepan, melt butter over medium-high heat. Add onions and sauté until soft, about 4-6 minutes. Mix in flour, thyme, and salt. Cook for 1 minute, stirring continuously. While stirring, gradually add the broth and the milk. Continue stirring until the mixture thickens to resemble canned cream soup, about 5 minutes. Season to taste with pepper.
In a mixing bowl, combine chicken, cooked carrots and peas, and the creamy mixture.
Cut 4 circles from the pie dough using the Pie Base side of the Crust Cutter. Put one circle of dough into the lower Cooking Surface and gently overlap the edges so that the crust fits neatly into the Mini Pie Maker.
Cut 4 circles of dough for the top crust using the Pie Top side of the Crust Cutter. Set the 4 smaller upper crusts aside. Fill the lower crust with chicken pot pie mixture, using about ¼ of mixture.
Top with one of the smaller circles to create the top crust. Whisk together egg and 1 tablespoon of water and brush lightly over the upper crust. Plug in Mini Pie Maker and close the Lid to cook for about 6-8 minutes, checking after 4 minutes. Remove and cool completely. Repeat steps to make four chicken pot pies.
Serve hot and enjoy this hearty, flaky comfort classic!
