E-BOOK: Mini Chicken Pot Pies
If you have Thanksgiving leftovers that you desperately don't want to toss, try these kid-sized Mini Turkey Pot Pies and save your turkey & mashed potatoes!
Servings 12
Calories 411.3kcal
Equipment
- muffin tin
- Rolling Pin
- medium pan
- microwave
- cup or cookie cutter 5 - 5 ½" in diameter
Ingredients
- cooking spray
- ½ cup flour regular or whole wheat
- 1 package Pillsbury Pie Crusts = 2 rolls of dough or use leftover dough from Thanksgiving
- 1 10 ½ ounce can cream of chicken soup
- 1 ½ cups roasted chicken meat chopped
- ⅔ cup water
- ½ cup frozen veggie mix
- ¼ teaspoon black pepper
- ¾ cup mashed potatoes
- ¼ cup cheddar cheese shredded
Instructions
- Preheat oven to 450 degrees. Spray a muffin tin with cooking spray. Sprinkle some flour on your surface, roll open the dough onto the surface, and dust the dough with a little flour. Using a rolling pin, roll out the dough as big as it will stretch. Use a cup or small bowl like a cookie cutter to cut out 6 circles. Repeat with the second dough roll, until you have 12 dough circles. Put each dough circle in a muffin tin well. Push the dough into the well, gently pushing it against the sides so the dough extends higher than the tin. Spray the dough with cooking spray, place muffin tin in oven, and bake for 10 mins.
- While dough is baking, heat a medium pan on low-medium heat. Add chicken soup, chicken, water, frozen veggies & pepper to the pan. Stir occasionally until dough is done baking. Remove tin from oven.
- Microwave your mashed potatoes for a minute or two. In each dough well, place 1 tablespoon of mashed potatoes, a hefty spoonful of the pan mix, and a sprinkle of cheese.
Notes
-When cutting out your dough circles, you’ll need to gather the dough scraps into a ball and re-roll them in order to cut out all 12 circles. If the dough sticks to your surface or rolling pin, sprinkle more flour.
-For this recipe, I buy a small, pre-cooked rotisserie chicken. Right when I get home from the store (while the chicken is still warm), I pull all the meat off the bones and put in tupperware in the fridge. The great thing about this is that you’ll have the chicken for this recipe, plus extra chicken to make sandwiches, etc throughout the week.
-If you have Thanksgiving leftovers, be sure to use them here! e.g. leftover pie dough, mashed potatoes and turkey.
Nutrition
Serving: 1 pie | Calories: 411.3kcal | Carbohydrates: 43.5g | Protein: 10.7g | Fat: 21.5g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 9.7g | Cholesterol: 15.5mg | Sodium: 337.4mg | Potassium: 189mg | Fiber: 2.9g | Sugar: 0.2g | Vitamin A: 417.8IU | Vitamin C: 3.8mg | Calcium: 37.9mg | Iron: 2.4mg