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
pies Ingredients
1 (14.1-ounce) package refrigerated pie crust
1 tablespoon Land O Lakes® Butter
1 tablespoon all-purpose flour
12 teaspoon dry mustard
14 teaspoon garlic salt
14 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
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STEP 1
Heat oven to 425°F.
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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.
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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.
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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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And don't forget to tag us @landolakesktchn.
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