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Mini Chicken Pot Pies

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Mini Chicken Pot Pies
  • Prep Time 25 min
  • Total Time 2 hr 10 min
  • Servings 8
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Chicken pot pies made with green beans and Progresso® broth gives you delicious dinner for eight.

Ingredients

Crust

2 1/2
cups all-purpose flour
1/2
teaspoon salt
3/4
cup plus 2 tablespoons cold butter
3/4
cup cold water

Filling

1/2
cup butter
1
medium onion, chopped
1
medium carrot, chopped (1 cup)
1/2
cup all-purpose flour
2
cups Progresso™ chicken broth (from 32-oz carton)
2
cups milk
3
cups shredded cooked chicken
2
cups frozen cut green beans, thawed
1
teaspoon salt

Directions

  • 1 In medium bowl, mix 2 1/2 cups flour and 1/2 teaspoon salt. Cut in cold butter, using pastry blender, until particles are size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Shape dough into a ball. Divide dough in half; shape into flattened rounds. Wrap in plastic wrap; refrigerate 45 minutes.
  • 2 Heat oven to 375°F. Spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place on cookie sheet. In 3-quart saucepan, melt 1/2 cup butter over medium heat. Cook onion and carrot in butter 3 minutes until tender. Sprinkle with 1/2 cup flour; cook 3 minutes, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, beans and 1 teaspoon salt. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among baking dishes. Top each with dough round. Bake on lower oven rack 35 to 45 minutes or until browned. Let stand 15 minutes before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
Daily Value
Total Fat
37g
0%
(
Saturated Fat
22g
0%
)
Sodium
1180mg
0%
Total Carbohydrate
44g
0%
(
Dietary Fiber
3g
0%
)
Protein
25g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 7 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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