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Mini Chicken Pot Pies Recipe


Perfect for passing, these individually-sized mini pot pies make great game day snacks. Warm, flaky pie crust shells hold hearty helpings of homemade chicken pot pie filling. No overtime required either. Use the MVP Mega Muffin Pan to bake 4 dozen game day snacks at once.
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Step 1

Preheat oven to 375°F. Prepare mini muffin pan with vegetable pan spray.

Step 2

Cut 48 2-3/4 inch circles out of pie crusts. Fit dough circles mini muffin pans. Prick bottoms of dough with fork. Bake 13-15 minutes, rotating pan halfway through baking, or until crusts are golden brown. Cool in pan on cooling grid 5 minutes; remove to cooling grid and let cool.

Step 3

In large skillet, melt butter over medium-high heat. Add frozen peas and carrots and frozen onions; cook 3-4 minutes or until thawed. Add chicken; cook 2-3 minutes or until heated through. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in chicken broth and bring to a simmer. Cook 6-8 minutes until thick, stirring often. Stir in 1 tablespoon parsley and pepper. Let cool 5 minutes.

Step 4

Spoon mixture into prepared pie shells. Sprinkle with remaining 2 tablespoons parsley. Serve immediately.

Makes about 4 dozen.

Tip: Pie shells may be made 1 day in advance.

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Ingredients

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refrigerated pie crusts

2 packages (14.1 ounces each) refrigerated pie crusts

butter

1/4 cup (1/2 stick) butter

carrots

3/4 cup frozen peas and diced carrots

onions

1/3 cup frozen diced onions

cooked chicken

1 1/4 cups finely chopped cooked chicken (about 8 ounces)

all-purpose flour

3 tablespoons all-purpose flour

chicken broth

1 can (14.5 ounces) chicken broth

fresh parsley

3 tablespoons finely chopped fresh parsley (divided)

ground black pepper

1/4 teaspoon freshly ground black pepper

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