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    You are in: Home / Recipes / Mini Cupcake Sized Chicken Pot Pies/ Vegetarian Recipe
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    Mini Cupcake Sized Chicken Pot Pies/ Vegetarian

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    StevesDayIN's Note:

    Ridiculously cute pot pies.

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    Ingredients:

    Serves: 12

    Yield:

    pies

    Units: US | Metric

    Ingredients for Pie Mixture

    Ingredients for Pie Crust

    Directions:

    1. 1
      Pie Filling:.
    2. 2
      1. Preheat oven to 400°F.
    3. 3
      2. Boil broth, peas, corn and whole chicken breast for 15 minutes or until chicken is thoroughly cooked. Remove chicken and shred w/ a knife and fork and return to pot.
    4. 4
      3. Saute onion, celery, carrots and potatoes in margarine for 15 minutes.
    5. 5
      4. Add flour to sauteed mixture, stirring well, cook for one minute stirring constantly.
    6. 6
      5. Add milk to the sauteed mixture.
    7. 7
      6. Gradually stir in stock, pea, and chicken mixture.
    8. 8
      7. Stir in salt and pepper.
    9. 9
      8. Cook over medium heat stirring constantly until thickened and bubbly.
    10. 10
      9. Pour mixture into prepared pie crust lined cup cake tray.
    11. 11
      10. Cover with 4 inch square pie tops. Press around rim with a fork to seal to pie bottoms. (Brush edges w/ water if needed).
    12. 12
      11. Cut slits to allow steam to escape.
    13. 13
      12. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
    14. 14
      For Pie Crust:.
    15. 15
      1. Mix all ingredients, and stir vigorously until soft dough forms.
    16. 16
      2. Roll out 1/8th inch thick. and cut out 12 4 inch squares.
    17. 17
      3. Spray butter inside cup cake moldings. Then carefully drape and form 5 inch dough squares into cup cake molds. Cut off excess and return to rest of the dough. (be sure to leave a quarter inch lip over the cupcake molds side to receive the pie tops).
    18. 18
      6. Roll out 1/8th inch dough with the remaining dough. and cut out 12 4 inch squares for pie tops.

    Ratings & Reviews:

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    Nutritional Facts for Mini Cupcake Sized Chicken Pot Pies/ Vegetarian

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 288.8
     
    Calories from Fat 148
    51%
    Total Fat 16.5 g
    25%
    Saturated Fat 8.7 g
    43%
    Cholesterol 57.0 mg
    19%
    Sodium 485.1 mg
    20%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.7 g
    14%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vegetable broth

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