Make-Ahead Mini Chicken Pot Pies

Ingredients

• 1 3/4 lbs. boneless, chicken breasts
• salt and pepper
• 1 tablespoon canola oil
• 48 oz. light & fat free chicken broth
• 2 tablespoons butter
• 1 1/3 cup sliced carrots
• 1 1/3 cup finely diced celery
• 1 shallot, finely diced (optional)
• 1/2 cup flour
• 1/4 cup milk (1% is fine)
• 1 1/2 cups frozen petite peas
• 15. oz. box Pillsbury Ready to Roll Pie Crust
• 1 egg (for egg wash)

Make-Ahead Directions

1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.

2. Melt the butter in the empty Dutch oven over medium heat. Add the carrots, celery, and shallot. Stir occasionally and cook until lightly browned. Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens, about 5 minutes or so. Set the sauce aside to cool.

3. Using a fork, shred the chicken into bite-sized pieces. Add the chicken to the sauce, season with salt and pepper, and mix well. Cover and refrigerate until completely cooled.
 
 

 
4. Remove the 2 wrapped pie crust rolls from the box. Let the wrapped crust rolls sit out on the counter for 15 minutes or so. Unwrap one pie crust, unroll it on a flour dusted counter. Turn an empty mini loaf pan over on the pie dough and cut around it 3 times to get 3 pie crusts. Repeat with the 2nd pie dough. Cut 3 steam vents in each crust.
 
 

 
5. Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas.
 
 

 

1. No need to thaw out the chicken pot pie! Unwrap the pot pies. Place them on a sheet pan. If you want to brush the tops with egg wash, do it now. (Egg wash: whisk one egg in a small bowl)