Ingredients
Scale
- 1 batch of pie crust
- 1 pound skinless boneless chicken breast (cubed)
- ¾ cup chopped carrots
- ¾ cup chopped potato
- ¾ cup green beans (cut into pieces)
- ⅓ cup butter
- ⅓ cup chopped onion
- ½ cup corn (fresh or frozen)
- ⅓ cup all-purpose flour
- Salt, pepper, and spices to taste
- 2 cups chicken broth
- 1 to 1½ cups milk
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, boil cubed chicken with carrots, potatoes, and green beans in chicken broth for about 15 minutes until cooked through.
- Drain the mixture while reserving the broth; stir in corn.
- In the same saucepan, melt butter and sauté onions until translucent. Add flour, seasoning, and whisk in broth and milk; simmer until thickened.
- Combine the chicken mixture with the sauce.
- Roll out the pie crust and press rounds into a muffin tin. Fill each cavity with the mixture.
- Cover with additional dough rounds, seal edges, cut slits for steam release.
- Bake for about 30 minutes until golden brown.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (120g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg