Mini Dutch Oven Chicken Pot Pies

Mini Dutch Oven Chicken Pot Pies

These Mini Dutch Oven Chicken Pot Pies are filled with a creamy chicken, carrot, potato and green pea mixture and topped with flakey pie crust.

Ingredients Needed: butter yellow onion flour salt chicken broth milk Creole seasoning chicken hash browns carrots peas pie crusts egg

Step 1: Melt butter in large pan.  Add onions and cook until tender, about 3-4 minutes.

Step 2: Sprinkle the onions with the flour and salt.  Cook, stirring constantly for 1 minute.

Step 3: Gradually whisk in the chicken broth and milk.  Continue to cook until thickened.

Step 4: Add the Creole seasoning and stir to combine.

Step 5: Add chicken, hash browns, carrots, and peas.  Stir to combine.

Step 6: Place Dutch ovens on a baking sheet.  Evenly distribute filling amongst mini Dutch ovens.

Step 7: Carefully unroll pie crust dough.  With a knife, cut circles slightly larger than the top of your mini Dutch ovens.  Place circles on top.

Step 8:  Slightly press the crust to the edges of the Dutch oven to secure.

Step 9: Brush tops of pie crusts with egg wash.

Step 10:  If desired, place pie crust cut out on top of pie crust.

Step 11:  Using a sharp knife, cut several slits in crust for steam to escape.

Step 12:  Bake in 350° oven for 1 hour or until crust is golden brown.

Step 13:  Enjoy!!