Worth the effort, for sure! These mini pot pies put a smile on everyone’s face, every time!

Ingredients: Makes 4 mini pies

• 4 disposable mini pie tins or similarly sized ceramic ramekins
• 1/3 cup butter
• 1 onion, diced
• 3 stalks celery, chopped
• 3 large carrots, sliced into coins
• 1/2 cup flour
• 1 cup milk
• 2 cups low sodium chicken stock
• 1 rotisserie chicken, shredded
• 1 cup frozen peas
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp dried thyme
• 3 refrigerated pie crusts

Directions:

1. In a large, deep skillet melt the butter over medium heat.  Add onion, celery and carrots and cook until tender, stirring occasionally.
2. Add the flour and mix well.
3. Begin adding small amounts of milk and stock, alternating between the two and stirring constantly. Mixture will begin to thicken, reduce heat to low.
4. Add the peas and the chicken, and mix to combine.
5. Add the salt, pepper and thyme.
6. Remove from heat, taste and adjust seasonings if needed and let cool.
7. Meanwhile, roll out a pie crust on a lightly floured surface. Using a pie tin or ramekin as a template, cut a circle from the dough that is approximately one inch wider than the dish; this will be the bottom of the pie. Cut another circle that is the same size as the dish for the top of the pie. You may need to use a rolling pin to re-roll the dough or combine scraps with a new crust.
8. Place the larger circle in the bottom of a pie tin or ramekin. Fill to the top with the cooled pot pie filling. Top with the smaller piece and crimp the edge with a fork to seal it. Carefully poke a few small holes in the top of the pie to create vents.
   

   
9. Repeat steps 7 and 8 to make 3 more mini pies.
10. Bake covered at 375 for 30 minutes. Remove foil and bake for 10 additional minutes or until golden brown.
11. Let stand five minutes before serving, contents will be hot!

Notes:

• Instead of rotisserie chicken, I often use baked, bone-in chicken breast which I cube after cooling. Two large breasts produce enough chicken for 4 pies.
• Recipe doubles easily!
• Pot pies can be frozen prior to cooking; cover completely with foil and freeze for up to 2 months. To bake from frozen, bake at 400 for 30 minutes covered, then remove foil and bake an additional 30 minutes or until crust is golden.

*Adapted from the Today Show, Freeze and Bake Chicken Pot Pies