Mini Cupcake Sized Chicken Pot Pies/ Vegetarian
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Yields:
-
12 pies
- Serves:
- 12
ingredients
-
Ingredients for Pie Mixture
- 453.59 g boneless skinless chicken breast (for vegetarian leave out)
- 118.29 ml corn kernel
- 118.29 ml diced potato
- 118.29 ml diced carrot
- 118.29 ml diced onion
- 118.29 ml frozen green pea
- 118.29 ml sliced celery
- 59.16 ml butter
- 78.78 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml black pepper
- 1.23 ml celery seed
- 473.18 ml vegetable broth or 473.18 ml chicken broth
- 157.80 ml milk
-
Ingredients for Pie Crust
- 473.18 ml Bisquick
- 118.32 ml butter
- 59.16-88.74 ml boiling water
directions
-
Pie Filling:
- 1. Preheat oven to 400°F.
- 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.
- 3. Saute onion, celery, carrots and potatoes in margarine for 15 minutes.
- 4. Add flour to sauteed mixture, stirring well, cook for one minute stirring constantly.
- 5. Add milk to the sauteed mixture.
- 6. Gradually stir in stock, pea, and chicken mixture.
- 7. Stir in salt and pepper.
- 8. Cook over medium heat stirring constantly until thickened and bubbly.
- 9. Pour mixture into prepared pie crust lined cup cake tray.
- 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).
- 11. Cut slits to allow steam to escape.
- 12. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
-
For Pie Crust:
- 1. Mix all ingredients, and stir vigorously until soft dough forms.
- 2. Roll out 1/8th inch thick. and cut out 12 4 inch squares.
- 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).
- 6. Roll out 1/8th inch dough with the remaining dough. and cut out 12 4 inch squares for pie tops.
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