Mini Cheesy Chicken Pot Pies

Cheesy Chicken Pot Pie Recipe
25
2 Reviews
Classic comfort food gets a mini-sized, portable makeover. The cheesy sauce makes this the perfect update to a family favorite.
45 min
Prep Time
60 min
Total Time
12 mini pot pies

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Scoop 1/4 cup filling into each crust. Bake 14-18 minutes or until golden and bubbly. Cool 5-10 minutes. Serve warm.

Recipe Tips

Freeze pot pies for a great make-ahead meal. To reheat, microwave 1-1 1/2 minutes or until heated through.

Nutrition Facts (1 mini pot pie)

Calories
240
Cholesterol
30mg
Carbohydrates
19g
Protein
8g
Fat
15g
Sodium
340mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I made this delicious meal without adding the cheese.

Rating

Everyone enjoyed this on Christmas Day! I made the pie crust and filling ahead of time, but kept them separate and didn't bake. On Christmas morning, I threw it all together and baked. Delicious! A big hit! I did put a crust on top of the filling.

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