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Mini Chicken Pot Pies

Grandma Lucy's

Servings

2

Prep Time

20 minutes

Cook Time

20 minutes

These delightful mini chicken pot pies are perfect for a cozy night in. Filled with a savory chicken mixture and topped with a flaky crust, they offer a comforting and satisfying meal that will leave you wanting more.
Mini Chicken Pot Pies

Ingredients

    Grandma Lucy’s Items

    • 1 cup Fresh 2.0 Chicken dry mix
    • 1/2 cup Pawburger Helper dry mix

    Fresh Items

    • 2 tbsp peas, thawed
    • 2 tbsp carrot, finely diced
    • 1 egg, for the crust
    • 1 tbsp water, if needed for the crust

    Directions

    1. Prepare the Fresh 2.0 Chicken according to package directions, keeping the mixture on the thick side. Fold in the peas and carrot.

    2. Divide the filling between two small oven-safe ramekins.

    3. For the crust, blend the Pawburger Helper into a flour. Mix with the egg and up to 1 tablespoon water to form a dough.

    4. Line the ramekin dish on the bottom and sides with the dough mixture

    5. Bake at 375°F for about 20 minutes, until the crust is firm. Cool completely before serving.

    6. Storage: Refrigerate covered and use within 4 days.