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Mini Cheesy Chicken Pot Pies

Mini Cheesy Chicken Pot Pies

Classic comfort food gets a mini-sized, portable makeover. The cheesy sauce makes this the perfect update to a family favorite.

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45 min
Prep Time
60 min
Total Time
12 mini pot


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

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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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Tip #1

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

Nutrition (1 mini pot pie)

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