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Chicken Pot Pie Recipe

   
 

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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   35 min

Ingredients
3/4 cup chopped celery
3/4 cup chopped carrots
1 lb chicken cut into small cubes
1 Tbsp Olive Oil
2 cloves garlic
Herbs such as rosemary, thyme, sage, and basil
1 tsp pepper
4 Tbsp unsalted butter
3 Tbsp flour
 
3/4 cup milk
1 Tbsp no sodium chicken bouillion
3 Tbsp or more Kirklands no salt seasoning
1 package Pillsbury pie crust

Instructions
1. Preheat the oven to 350F. Spray muffin tins with PAM for ease of removing the chicken pot pies. 2. Heat olive oil over medium flame and add the carrots and celery. Sauté 4 minutes, until softened. Add in the chicken and garlic, and sauté until chicken is no longer pink - about 4 more minutes or so. Mix in the herbs toward the end.
3.While the chicken mixture is sauteing, make a white sauce by melting the butter in a saucepan. Add in the flour and cook just 2 minutes (to get rid of the flour taste). Add the milk and stir constantly until thickened. Add in the Kirkland's seasoning (I used even more than 3 T as I really like seasoning), pepper, no sodium chicken bouillon, and, if you prefer, just a bit of salt - you can probably get away with about 1/4 t of salt.
4.Mix the white sauce into the chicken mixture and stir well to blend. 5.Roll one of the Pillsbury pie crusts a bit thinner with a rolling pin. Cut out circles a bit larger than your muffin tin - I used a large mug as my template. Place pie crust into muffin tin and stretch to fit, if needed. I got 8 muffin tins filled with one pie crust, but, since the top crust is a bit smaller, I had enough to do all 12 muffin tins. 6.Add in about 3 T of the chicken mixture to each muffin tin. Cut the top crust to the size of the muffin tin and press edges together with a fork. Add in a few holes in the top to let the steam out. I used an egg wash on top for added appeal, but you don't have to. 7.Bake for about 20 minutes, until the top is browned. When cooled, just turn the muffin pan upside down and the chicken pot pies just slide right out! Amazing but true!
Roughly 250 mg sodium per muffin sized chicken pot pie


Originally Submitted
11/9/2015





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