MINI CHICKEN POT PIES

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Mini Chicken Pot Pies image

Chicken pot pies made with green beans and Progresso® broth gives you delicious dinner for eight.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold butter
3/4 cup cold water
1/2 cup butter
1 medium onion, chopped
1 medium carrot, chopped (1 cup)
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups milk
3 cups shredded cooked chicken
2 cups frozen cut green beans, thawed
1 teaspoon salt

Steps:

  • In medium bowl, mix 2 1/2 cups flour and 1/2 teaspoon salt. Cut in cold butter, using pastry blender, until particles are size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Shape dough into a ball. Divide dough in half; shape into flattened rounds. Wrap in plastic wrap; refrigerate 45 minutes.
  • Heat oven to 375°F. Spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place on cookie sheet. In 3-quart saucepan, melt 1/2 cup butter over medium heat. Cook onion and carrot in butter 3 minutes until tender. Sprinkle with 1/2 cup flour; cook 3 minutes, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, beans and 1 teaspoon salt. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among baking dishes. Top each with dough round. Bake on lower oven rack 35 to 45 minutes or until browned. Let stand 15 minutes before serving.

Nutrition Facts : Calories 610, Carbohydrate 44 g, Fat 7, Fiber 3 g, Protein 25 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1180 mg

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