Make-Ahead Mini Chicken Pot Pies!! This is such a great idea!!!



1 3/4 lbs. boneless, chicken breasts

salt and pepper

1 tablespoon canola oil

48 oz. light & fat free chicken broth

2 tablespoons butter

1 1/3 cup sliced carrots

1 1/3 cup finely diced celery

1 shallot, finely diced (optional)

1/2 cup flour

1/4 cup milk (1% is fine)

1 1/2 cups frozen petite peas

15. oz. box Pillsbury Ready to Roll Pie Crust

1 egg (for egg wash)



Make-Ahead Directions


1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.

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