Quantcast
Channel: Shannon's Kitchen Creations » chicken
Viewing all articles
Browse latest Browse all 10

Mini Cheesy Chicken Pot Pies

0
0

I love chicken pot pie. It is a perfect fall meal and this time of year you can buy the crusts on sale everywhere. The average frozen single serving chicken pot pie from Marie Callender’s nutritional information is as follows:

Serving Size 1 pot pie

Amount Per Serving Calories 670, Total Fat 41g, Total Carbohydrate 55g, Dietary Fiber 3g, Protein19g

One little pot pie is 19 points +! Yikes!

I was able to shave off eight points + and I know what the ingredients are. I used organic chicken, milk and frozen veggies and Pillsbury’s rolled pie crusts. One mini pie is very filling, so all you need to serve it for a meal is a salad. Enjoy!

 


Mini Cheesy Chicken Pot Pies


Makes 6 mini pies
( use a regular size muffin tin)

Filling:

  • 1 cups cooked shredded or cubed chicken
  • ½ cup canned or frozen mixed vegetables
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon celery seed
  • 1 cup fat free chicken broth
  • 1/3 cup skim milk
  • 1/4 cup reduced fat cheddar cheese
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth, cheese and milk. Simmer over medium-low heat until thick. Add in chicken and vegetables. Remove from heat and set aside.
  3. Unroll dough and use a tea saucer to cut out 6 circles of dough.
  4. After each section is rolled out lightly press it into the large muffin cups allowing the edges to come all the way up to the top and hang over a bit.
  5. Fill each up with the Chicken mixture.
  6. Roll out the remaining dough and use a large glass to cut out 6 more circles for the tops. Place over the filling and press the edges together and trim excess dough.
  7. Use a fork or butter knife to indent the edges if you’d like, and cut small slits into the top of each pie to allow steam to escape.
  8. 10. Bake for 30-35 minutes or until crust is golden brown and the filling is bubbly.

Amount Per Serving 11 points +

Calories 411

Total Fat

25.7g

Total Carbohydrates

31.5g

Dietary Fiber

2.7g

Protein

13.6g

 

 


Viewing all articles
Browse latest Browse all 10

Latest Images

Trending Articles





Latest Images