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4 serv.

30 min.

Medium

Mini Chicken Pot Pies

Recipe by Blackstone Griddle Girl

 

Ingredients:

 

  • 1 package of Pillsbury refrigerated pie crust
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 egg white
  • 2 carrots chopped
  • ½ yellow onion chopped
  • 1 cup peas
  • 1 cup chopped green beans
  • 1 cup corn
  • 1 can cream of chicken soup
  • ½ cup whole milk
  • 1 tsp Blackstone Chicken and Herb Seasoning
  • salt and pepper
  • cooking spray

 

Directions:

  1. Chop carrots and parboil for 5 minutes.
  2. Chop all other vegetables and set to the side.
  3. Pour cream of chicken soup and milk in a bowl and stir. Pour over all vegetables and mix together. Set aside.
  4. Chop chicken into small bite size pieces.
  5. Set Griddle to high and coat with 1 tbsp olive oil. Cook chicken until no longer pink. Add salt and pepper and Blackstone seasoning. Remove from griddle and add to the veggie mixture.
  6. Roll out pie crust and cut 8 – 5” circles.
  7. Spray 4” silicone pie liners with cooking spray, and push 1 pie crust into the liner.
  8. Scoop vegetable mixture into pie crust and pre-cook in the air fryer on high for 5 mins.
  9. Remove and press the other 5” pie crust on top of the veggie mixture. Brush with egg white.
  10. Place back into the air fryer on low heat for 10 minutes.
  11. Remove from the air fryer, let cool for a few minutes before removing the liner, so the crust has time to firm up.

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