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Freezer-Friendly Mini Chicken Pot Pies

Freezer-Friendly Mini Chicken Pot Pies
  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 10
We're obsessed with these Freezer-Friendly Mini Chicken Pot Pies, and here's why: They have all the great flavors of a full-size pie (like our beloved Classic Chicken Pot Pie), but with the added convenience and flexibility of smaller portion sizes. Bake as many as you need at a time for an easy meal!
Updated July 30, 2019

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 4 teaspoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped deli rotisserie chicken
  • 1 cup frozen peas and carrots

Steps

  • 1
    Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust.
  • 2
    Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups.
  • 3
    In 10-inch nonstick skillet, melt butter over medium heat; cook onion in butter 3 to 4 minutes, stirring frequently, until onion is tender. Stir in flour until blended. Add milk, thyme, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until mixture thickens. Stir in chicken and frozen peas and carrots. Fill each muffin cup with about 1/4 cup chicken mixture. Fold and crimp pie crust over filling (center will be open).
  • 4
    Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.
  • 5
    To Make Ahead and Freeze: After placing unbaked pies in muffin cups, wrap muffin pan in foil, and freeze completely, about 2 hours. Once pies are frozen, run knife around edge of pan to loosen; remove from muffin tin. Wrap each in plastic wrap, and place frozen pies in large resealable freezer plastic bag. To bake: Heat oven to 375°F. Remove desired number of frozen pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil; bake 20 to 24 minutes longer or until filling is bubbly and crust is light golden brown. Cool 5 minutes; carefully run knife around edge of pie to loosen.

  • Use cooked leftover chicken or rotisserie chicken from the store for this recipe.
  • Peas and carrots are traditional vegetables used in chicken pot pie; however, feel free to use other vegetables, such as cut green beans or frozen mixed vegetables.
  • Use a small plate or the top of a bowl to cut out the 5-inch circles from the pie crust.

Nutrition Facts

Serving Size: 1 Mini Pie
Calories
180
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
330mg
14%
Potassium
120mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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