These mini chicken pot pies are made with a buttery and flaky crust, filled with creamy chicken and vegetable filling.

Quick Info

⏱️ 105 min • 🍽️ 4 servings • ⭐ 98%

Nutrition

1338 cal • 86g protein • 78g carbs • 79g fat

Tags

[North American] • [Easy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 2 tablespoons olive oil
• 2 pounds chicken breast, cubed
• Salt, to taste
• ½ teaspoon black pepper, divided
• 6 tablespoons (¾ stick) unsalted butter
• 1 cup diced yellow onion
• 1 cup diced carrots
• 2 stalks celery, diced
• 6 tablespoons flour, plus more for rolling
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon fresh thyme leaves
• 3 cups chicken broth
• 1 cup frozen peas
• ½ cup heavy cream
• 4 packages pre-made pie crust (2 crusts per package)
• Water, for brushing

Instructions Preview

1. Heat a large pan over medium-high heat. Ad…
2. Transfer the chicken to a medium bowl and …
3. Reduce the heat to medium and melt the but…

…and 21 more steps

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Recipe by: Kiano Moju • From: Tasty