Mini Chicken Pot Pie Bites
For a simple appetizer with down-home comfort, these buttery mini chicken pot pie bites hit the spot every time!
Prep:
10
minutes
Cook:
35
minutes
TOtal:
45
minutes
Ingredients
- 2 refrigerated pie crusts
- 1 Tbsp. butter, melted
- 1 Tbsp. butter
- 1 Tbsp. flour
- 2 c. carrots and peas, frozen
- Salt and pepper
- 1 1/2 - 2 c. cooked chicken, diced
- 2 c. low-sodium chicken broth
- 1 Tbsp. corn starch + 1 Tbsp. water
Instructions
- Preheat the oven to 400 degrees. Brush the pie crusts with melted butter. Then, use a small round container or biscuit cutter to cut the biscuit dough. Press into greased mini muffin cups.
- Melt the butter in a medium skillet, over medium-low heat. Then, whisk in the flour. Allow to cook for 1-2 minutes. Next, increase the heat to medium and add the carrots and peas. Season with salt and pepper. Then, sauté for 4-5 minutes. Next, stir in the chicken and the chicken broth.
- In a small bowl, whisk the corn starch and water. Pour and stir into the skillet. Allow to cook for an additional 4-7 minutes.
- Spoon into each muffin cup. If desired, top with small pieces of pie crust. Bake for 20-22 minutes, until pie crust is golden brown.