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Mini Mason Jar Chicken Pot Pies
Mini Mason Jar Chicken Potpies
Photo: Liz Andrew/Styling: Erin McDowell

Behold the most adorable tiny casseroles of all time: mini mason jar chicken potpies. Justwhip up the traditional creamy filling and then bake it inside the cutest single-serve containers (presentation matters, people). The resulting dish is perfect for bringing to work or packing in your kiddo’s lunch box.

RELATED: Slow-Cooker Chicken Potpie Soup

12 mini pies

1 tablespoon unsalted butter

½ onion, chopped

1 carrot, peeled and chopped

1 stalk celery, chopped

1 garlic clove, minced

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour

1½ cups chicken broth

2 cups chopped rotisserie chicken

1 cup frozen peas

2 tablespoons heavy cream

2 refrigerated pie crusts

1 large egg

1. Preheat the oven to 400°F. Place six ¼-pint (½ cup) mason jars on a baking sheet.

2. In a saucepot, heat the butter over medium heat. Add the onion, carrot and celery. Cook until tender, 7 to 9 minutes.

3. Stir in the garlic, thyme and rosemary; season with salt and pepper.

4. Stir the flour into the saucepot and cook, stirring constantly, until the flour smells toasty, about 2 minutes. Add the broth gradually, mixing constantly to make sure there are no lumps.

5. Bring the mixture to a simmer and cook until it thickens and good flavor develops, 10 to 15 minutes.

6. Stir in the chicken, peas and heavy cream and return to a simmer. Simmer until the stew has developed good flavor, about 4 minutes.

7. Ladle the stew into the mini mason jars. Let cool to room temperature.

8. On a lightly floured surface, roll out the pie crust dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and place them over the filling in the jars, tucking the edges under so the crusts meet the rims of the jars. Crimp the edges with your fingers or a fork. (You can also lattice the dough or decorate as desired.)

9. Chill the pies in the refrigerator for 20 minutes.

10. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over each pie crust anduse a paring knife to cut small vents into the top of each pie.

11. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.

274 calories

16g fat

25g carbs

8g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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