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Easy Chicken Pot Pies Minis

Course: Main Dish
Author: Catherine's Plates

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.