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75 mins
High
790 cal
6 ppl
Ingredients
1 pie crust (average weight of 1 frozen crust)
Whole wheat pie crust
1/2
Onion, raw
2 regular carrot
Carrots, raw
2
Celery, raw
6
Baby Bella mushrooms, stems removed
3 tbsp
Avocado Oil
1 tsp
Salt
1/2 tsp, ground
White pepper
2
Garlic, clove - minced
1 cup
Broccoli, florets
2 tbsp
Thyme
2 breast
Chicken breast, cooked - cut into bite-sized cubes
3 tbsp
Whole Wheat Flour
3 cup
Chicken Broth
1/2 cup
Heavy Cream
1
Eggs, whole large
Creamy, savory filling tucked under a blanket of buttery crust —is there any cozier comfort food than chicken pot pie? Our version divides the classic up into ramekins to make fresh and flaky single servings.
Nutritional Information
Per serving (6)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Set up the Food Processor Work Bowl and attach the Slice Disc. Select the LOW setting and, one ingredient at a time, feed onion, celery, carrots, and mushrooms through the Feed Chute using the Food Pusher.
2
Add avocado oil to a large sauté pan over medium- high heat. Transfer the sliced vegetables to the pan and sauté until tender, about 7 minutes. Add salt, pepper, thyme, and minced garlic and sauté until fragrant.
3
Return to the Work Bowl/ Slice Disc assembly and feed broccoli florets through the Feed Chute to slice.
4
Add sliced broccoli to the vegetables in the pan and continue to sauté for 2 minutes.
5
Add flour and sauté for 1 minute. Add the cubed chicken and chicken stock and bring to a simmer, about 4 minutes.
6
Add heavy cream and simmer for an additional 2 minutes. Adjust seasoning to taste. Set filling aside.
7
Heat oven to 400°F. Remove pie dough from the refrigerator and allow to rest for 15 minutes. Divide crust into six portions (about 2 ounces each) and roll out on a floured surface to a width just big enough to cover each ramekin.
8
Portion 1/2 cup of chicken pot pie filling in each of the six 4-ounce ramekins. Drape the pie crust portions over top of each ramekin and crimp against the lip of the dish. Brush the egg wash over the top of each crust.
9
Place mini pies on a baking sheet and bake for 16 minutes. Then set the oven to broil and cook for an additional 2 minutes until the crust is golden brown.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
Best Prepared with:
