Ingredients
Scale
- 1 batch of pie crust
- 1 pound skinless, boneless chicken breast halves – cubed
- ¾ cup chopped carrots
- ¾ cup chopped potatoes
- ¾ cup fresh green beans cut into 1 or 2 inch pieces
- ⅓ cup butter
- ⅓ cup chopped onion
- ½ cup fresh or frozen corn
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Other spices to taste (garlic, celery seed etc.)
- 2 cups of chicken broth
- 1 to 1½ cups milk
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, combine cubed chicken, carrots, potatoes, and green beans. Cover with chicken broth and boil for 15 minutes. Drain and stir in corn.
- In the same saucepan, cook onions in butter until soft. Stir in flour, salt, pepper, and gradually add 1¾ cups chicken broth and 1 cup milk. Simmer until thickened.
- Mix the chicken mixture with the sauce; adjust consistency with more broth or milk if needed.
- Roll out dough into rounds to fit muffin tin compartments.
- Fill each muffin tin generously with the chicken mixture and cover with remaining dough rounds.
- Bake for about 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg