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Mini Chicken Pot Pies
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Savory chicken pot pies with fresh green beans and rich Progresso® broth - a satisfying dinner for a crowd!
Ingredients:
  • 2 1/2 cups all-purpose flour
  • 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
Instructions:
  • Combine 2 1/2 cups of flour and 1/2 teaspoon of salt in a medium bowl. Add cold butter and use a pastry blender until mixture resembles peas. Sprinkle with water, 1 tablespoon at a time, and stir with a fork until the flour is moistened. Shape the dough into a ball, divide in half, and flatten into rounds. Wrap in plastic wrap and refrigerate for 45 minutes.
  • Preheat oven to 375°F. Grease 8 (8-oz) ramekins and place them on a baking sheet. Melt 1/2 cup of butter in a 3-quart saucepan over medium heat. Saute onion and carrot in the butter for 3 minutes until tender. Add 1/2 cup of flour and cook for an additional 3 minutes while stirring constantly. Pour in broth and milk, and bring to a boil. Mix in chicken, beans, and 1 teaspoon of salt. Roll out dough on a floured surface to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among the ramekins. Place a dough round on top of each. Bake on the lower oven rack for 35 to 45 minutes until golden brown. Let cool for 15 minutes before serving.

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