Classic comfort food gets a mini-sized, portable makeover. The cheesy sauce makes this the perfect update to a family favorite.
Story Behind the Recipe
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1 (14.1-ounce) package refrigerated pie crust
1 tablespoon Land O Lakes® Butter
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1 cup Land O Lakes® Half & Half
5 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters
1 cup chopped rotisserie chicken
8 ounces frozen mixed vegetables
Heat oven to 425°F.
Cut 12 circles from pie crusts with 4-inch round cookie or biscuit cutter. Place 1 circle into each cup of ungreased 12-cup muffin pan.
Melt butter in saucepan until sizzling. Add flour, mustard, garlic salt and onion powder; mix well. Add half & half; cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Reduce heat to low; add cheese. Cook, stirring constantly, until cheese is melted and mixture is smooth. Add chicken and mixed vegetables; continue cooking 3-5 minutes or until heated through.
Scoop 1/4 cup filling into each crust. Bake 14-18 minutes or until golden and bubbly. Cool 5-10 minutes. Serve warm.
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Freeze pot pies for a great make-ahead meal. To reheat, microwave 1-1 1/2 minutes or until heated through.
There’s nothing as homey and comforting as a pot pie. Whether you’re craving a traditional chicken pot pie or something more creative, we’ve got you covered.