Mini Cheesy Chicken Pot Pies

Name: Mini Cheesy Chicken Pot Pies
Prep time: 45 min
Total time: 60 min
Yield: 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® White Deli American cut into quarters; 1 cup chopped rotisserie chicken; 8 ounces frozen mixed vegetables

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

pies

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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® White Deli American, cut into quarters

1 cup chopped rotisserie chicken

8 ounces frozen mixed vegetables

How to make

STEP 1

Heat oven to 425°F.
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.
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.
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.

Tip #1

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

240 Calories

15 Fat (g)

30 Cholesterol (mg)

340 Sodium (mg)

19 Carbohydrates (g)

0 Dietary Fiber

8 Protein (g)

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