Recipes Meat and Poultry Chicken Chicken Breast Sarah's Mini Chicken Pot Pies Be the first to rate & review! 2 Photos These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days. Submitted by sarah_7373 Updated on January 7, 2022 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Servings: 12 Yield: 12 mini pies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Filling: 1 tablespoon olive oil ½ large white onion, diced 1 pound skinless, boneless chicken breasts, cut into bite-size pieces ¾ cup frozen peas ½ cup mushrooms, chopped ⅓ cup carrots, chopped 1 ¼ cups chicken broth Crust: 2 ½ cups all-purpose flour ¾ teaspoon salt 1 cup unsalted butter ½ cup cold buttermilk Directions Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet. Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more. Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy. Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately. I Made It Print Nutrition Facts (per serving) 300 Calories 18g Fat 23g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 300 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 51% Cholesterol 63mg 21% Sodium 312mg 14% Total Carbohydrate 23g 8% Dietary Fiber 1g 5% Total Sugars 2g Protein 12g 24% Vitamin C 3mg 3% Calcium 29mg 2% Iron 2mg 9% Potassium 161mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.