There’s something about miniature food that I just can’t help but love. It’s so freaking cute! In an effort to make myself lunches for a week at the office, I decided to make a dozen of these cupcake-sized pies. I couldn’t be happier with the results!
Mini Chicken Pot Pies!
makes a dozen pies, takes about an hour
2 large boneless chicken breasts
1/2 tsp. salt
1/4 cup butter
1 tsp. each salt and pepper
1 whole onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrots
1/3 cup corn
1/3 cup peas
1/3 cup of any other vegetables that you like (I added green beans!)
1/3 cup flour OR corn starch
One set of pre-made pie crusts
In a small pot, boil the chicken breasts and 1/2 tsp. of salt with just enough water to cover them in the pot. Once the chicken floats in the water, it is ready.
In a medium pot, melt the butter and sauté the onion, carrots and celery with the salt and pepper at medium heat. Once the vegetables are soft, add the corn and peas. Shred the chicken and add to the vegetables. Pour either the water or canned chicken broth into the vegetables, but only just enough to barely submerge the ingredients. You don’t want to make a soup. In a small cup, combine the corn starch or flour with a few tablespoons of hot water until completely dissolved. Pour this into the pot and stir around. Leave on warm heat.
Preheat your oven to 425 degrees. Allow your pie crusts to reach room temperature. Cut smaller, circular pie crusts out of the larger ones and set into a cupcake pan. I used the rim of a cup to outline perfect circles. Fill the crusts with a couple spoonfuls of the filling. Top the pies with any leftover crust you have cut into slivers.
Bake at 425 for about 30 minutes. If you notice your pies are burning, cover the top with a sheet of foil.