What’s great about these pot pie minis is the pasta in them, or actually the pasta i use in them, ramen noodles. Talk about a uniqueness that gives it some personality. Also, I use Leeks instead of celery for another layer of uniqueness and flavor that is so mellow adding to the richness of the dish. I do like ramen noodles, soup version. Keeping this with my motto of Simple, Easy, and Delicious, I use a fully cooked rotisserie chicken that I pick up from my local grocery store. So let’s start the recipe!
https://www.youtube.com/watch?v=BgMEoqsDPXs
Easy Chicken Pot Pies Minis
Ingredients
- 2 Cups Ramen Noodle Pasta cooked I use ramen noodles without seasoning packet
- 2 Pie Crust Refrigerated
- 1 1/2 Cups Frozen Peas and Carrots
- 1/2 Cup Leeks sliced & cleaned
- 4 TBS butter
- 1/4 Cup All Purpose Flour
- 1/2 Cup milk
- 1/4 Cup Heavy Cream
- Salt & Pepper to taste
- 1 1/2 Cups Diced Cooked Chicken I use rotisserie
- 2 TBS Chives
- 1 Egg beaten
- 1 Cup Chicken Broth
Instructions
- Cook pasta per instructions; drain & cut into small pieces.
- Lay pie crust on a flat floured surface. Cut out your tops using a ramekin.
- Preheat oven to 425 degrees.
- In a medium pot, bring chicken broth to a boil. Place peas and carrots in broth for 2 minutes.
- Set a side the peas and carrots and save broth.
- Melt butter in a skillet. Add flour & cook 1/2 minute. Add the milk and cream. Mix until smooth.
- Add the remaining chicken broth used for peas and carrots. Bring to a simmer.
- Add salt & pepper to taste.
- After sauce has thickened, add chicken, peas and carrots, leeks, pasta, and chives.
- Spray the ramekins with a cooking spray lightly.
- Divide mixture between ramekins and top with crust circles pressing to edges.
- Cut vent holes in the tops of the crusts.
- Brush tops of each crust with beaten egg.
- Bake until golden brown & bubbly about 15-20 minutes.
- Cool, Serve, and Enjoy.