Mini Chicken Potpies

Recipe submitted by: Amy Pickett
Recipe courtesy of: Every Day with Rachael Ray (magazine)

(No reviews.)

good food

Add what you have on hand to the filling: Mushrooms, leeks or pearl onions would all be delicious.

Prep Time:
Cook Time:


1 4 ounce stick butter
1 onion, finely chopped
1 1/2 cups flour
2 cups chicken broth or Hearty Roast Chicken Stock
2 1/2 cups whole milk
Salt and pepper
3 cups chopped roast chicken
2 cups thawed frozen peas and carrots
1 tablespoon thyme leaves
1 teaspoon baking powder
2 eggs


  1. Preheat the oven to 350 degrees . In a medium pan, melt 4 tbsp. butter over medium heat. Add the onion; cook until translucent, about 5 minutes. Whisk in 1/2 cup flour; cook for 1 to 2 minutes. Whisk in the broth until smooth, then add 2 cups milk. Bring to a rapid simmer, whisking, then cook for 5 minutes; season.
  2. Stir in the chicken, peas and carrots, and thyme. Divide among six 8-oz. ramekins or spoon into a 2-qt. baking dish.
  3. In a bowl, whisk the remaining 1 cup flour, the baking powder and 1/2 tsp. salt. Using a pastry blender, cut the remaining 4 tbsp. butter into the flour mixture until crumbly. Add the remaining 1/2 cup milk; stir to combine.
  4. Beat the eggs with 4 tbsp. water. Spoon the batter onto the filling; brush with the egg mixture. Bake on a foil-lined baking sheet until the tops are golden, 20 to 25 minutes. Let rest for 5 minutes.

Write a Review!

Your Review:

SES Learning Minnieland Academy Academy of Fine Arts Buffalo Wild Wings Silent Night Ball Fencing Sports Academy Doody Calls
Academy of Fine Arts t2t help wanted Fencing Sports Academy Silent Night Ball
Emmanuel Methodist Preschool Silent Night Ball Elite Feet Dance Center Arlington Diocese