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Mini Chicken Pot Pies

Rated : 
 by 27 people
Makes: 6 servings Prep 18 mins Bake 400°F 10 mins View Nutrition Facts


  • 2 tablespoons  butter
  • 1 yellow onion, diced
  • 2 tablespoons  flour
  • 2 celery stalks, diced
  • 3 carrots, peeled and diced
  • 1 cup  frozen peas, thawed
  • 2 cups  chicken broth
  • 3 cups  shredded rotisserie chicken
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  dried basil plus additional to taste
  • 5 sheets phyllo dough, thawed
  • 1 egg yolk, whisked


1. Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onion and saute 3 minutes. Sprinkle onion with the flour and cook 2 minutes. Add the celery, carrots, peas and chicken broth. Turn heat to medium high; cook 2 to 3 minutes, until sauce thickens. Add the chicken, salt and basil to taste; mix.

2. Spoon the mixture into six oven-safe ramekins, filling each to the top.

3. Unfold the sheets of phyllo dough, keeping them stacked. Use a paring knife to cut the dough into six circles that are 1 1/2 inches bigger in diameter than the ramekins. Place one stack on each ramekin; brush with some of the egg yolk. Top with the 1/4 teaspoon of basil and coat again with egg yolk.

4. Cook on the top rack of oven 10 minutes. Serve.

Mini Chicken Pot Pies
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