Grands! Mini Chicken Pot Pies | Pillsbury Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F (200°C).

Cook diced chicken in a skillet over medium heat until no longer pink, about 5-7 minutes.

Remove chicken and set aside. In the same skillet, melt butter over medium heat.

Add chopped onion, celery, carrots, and garlic; sauté until softened, about 5 minutes.

Sprinkle flour over the vegetables and stir to combine; cook for 1-2 minutes.

Slowly add chicken broth, stirring constantly until thickened, about 3-4 minutes.

Stir in heavy cream, thyme, salt, and pepper; return chicken to the skillet and mix well.

Roll out pie crust and cut into circles to fit mini muffin tins.

Place crusts in the muffin tins, pressing down gently.

Fill each crust with the chicken and vegetable mixture, being careful not to overfill.

Cover each pie with another circle of pie crust, sealing the edges with a fork.

Cut small slits in the top crust for steam to escape.

Bake for 20-25 minutes or until golden brown.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens