I apparently have a deep love for mini chicken pot pies. I’ve made my biscuit topped mini chicken pot pies which are now a family favorite and yet again, I’ve delved into the land of mini chicken pot pies again. Another great savory pie is my scalloped onion pie, a hidden gem that you will love!
1 can Progresso Recipe Starters creamy roasted garlic sauce
1/4 cup of flour
1/2 teaspoon poultry seasoning
2 cups of steamed vegetables
1 1/2 cups of chopped cooked chicken
pie crust cut into 4 round tops for the ramekins
Kick the tires and light the fires to 425°F
In a saucepan, whisk together the sauce, flour, seasoning, and a dash of salt and pepper until it’s smooth. Add in your vegetables of choice and then bring to a boil, making sure to whisk the sauce so it doesn’t burn. Add in the chicken.
Fill up four 4 inch ramekins with the hot chicken mixture, which exactly uses the sauce up.
Top with your pastry tops.
Place on top of each mini chicken pot pie and press down slightly at the edge.
Bake in the oven for 25-28 minutes, or until the pastry on top is browned and the filling is bubbling up through the vents.
Let sit for a few minutes then serve.
Credits: The Kitchen Magpie