Individual (Mini) Chicken Pot Pies
Serve up this classic pot pie in a mini version.
Individual Pot Pie, Mini Pot Pie
rotisserie chicken, shredded and chopped
14-ounce can chicken broth
frozen mixed vegetables
pie crust, cut into strips
Salt and pepper, to taste
Using a medium-sized sauce pan, sauté the onions in butter for 5 minutes. Add the flour to make a roux, stirring until mixed.
Slowly add broth and milk. Stir until thickened. Add the chicken and veggies. Pour into individual bowls.
Cut the pie crust into strips and place in a criss cross fashion to the edges and pressing the dough around edges of the bowl.
Bake at 425 degrees for 30 minutes or until golden brown on top.
This recipe was originally posted March 2, 2015 and was updated November 2019.