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Mini Chicken Pot Pies

1 box refrigerated pie crust, softened (or make your own crust)
1 T. butter
1/2 c. chopped onion
4 tsp. all purpose flour
1 c. milk
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper1-1/2 c. chopped cooked chicken
1 c. frozen peas and carrots

Heat oven to 375 degrees farenheit. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13" diameter. Cut 5" rounds from each crust. Gently press rounds floured side down in bottoms and up sides of 10 ungreased regular size muffin cups.

In 10" non stick skillet, melt butter over medium heat; cook onion in butter 3-4 minutes, stirring fequently, until onion is tender. Stir in flour until blended. Add milk, thyme, salt and pepper. Cook 2-3 minutes, stirring occasionally, until mixture thickens. Stir in chicken, and frozen peas and carrots. Fill each muffin cup with about 1/4 c. chicken mixture. Fold and crimp pie crust over filling (center will be open).

Bake 20-25 minutes or until filling is bubbly and cursts are lightly browned. Cool 5 minutes, carefully run knife around edge to loosen.

Recipe published in the Jan-Feb 2020 issue of The Ohio Country Register, printed on page 11.




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