Mini Chicken Pot Pies

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a large saucepan.

Add finely diced sweet potatoes and onions; sauté for 6-7 minutes, stirring occasionally.

Add flour and stir, cooking for 2 minutes until no flour is visible.

Add chicken stock and half and half cream; bring to a simmer until gravy consistency is achieved.

Add salt, pepper, thyme, garlic powder, and Worcestershire sauce; mix well.

Add frozen peas and carrots; mix until combined for another minute.

Add pre-cooked chicken; mix everything together and set aside to cool for 10-15 minutes.

Roll out pie crust and use cookie cutters to shape the base for muffin tins.

Press pie crusts into muffin cavities, ensuring they touch the base.

Fill each crust with the chicken and vegetable mixture, filling 2/3 to 3/4 full.

Roll out another pie crust for the tops; cut out shapes and make slits for steam.

Place tops on filled pies and brush with egg wash.

Bake in preheated oven at 425°F for 23 minutes.

Allow to cool in the pan for 15 minutes before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens