Mini Chicken Pot Pies - Full Flavor Less Sodium
These Mini Chicken Pot Pies have all the rich, creamy flavor of the traditional recipe but less calories and sodium thanks to a special ingredient.
Servings 6
Ingredients
- 1 pound boneless skinless chicken breast tenders
- 1 cup broccoli florets cut into bite size pieces
- 1/2 cup frozen peas
- 5 tsp Kikkoman Soy Sauce I used Kikkoman Less Sodium Soy Sauce but regular is fine as well
- 3 tbsp butter
- 1 garlic clove minced
- 1/3 cup flour
- 1/4 cup chicken stock
- 1 sheet frozen unfold and bake pie crust thawed
- 1 egg
- 1 tsp water
Instructions
- Preheat oven to 375 degrees
- In a non-stick skillet, cook chicken over medium heat until cooked through.
- Set aside and dice once cooled
- In the same pan you used to cook the chicken, add broccoli and peas and sauté for 1 minute
- Add 3 tsp soy sauce and cook for another 1 minute
- Add diced chicken and additional 1 tsp soy sauce to pan and mix together well
- Place in bowl and set aside
- Return pan back to heat and add butter, cook over medium heat until melted
- Add minced garlic and cook until fragrant, about 1 minute
- Whisk in flour and stir until smooth
- Slowly stir in chicken stock and stir to combine
- Add remaining 1 tsp soy sauce and stir sauce until thickens
- Pour sauce over vegetable/chicken filling and stir to combine
- Pour contents into 6 ramekins. Place ramekins on foil lined baking sheet
- On flour lined surface, roll out pie crust to 1/8 inch thick
- Use cookie cutter to cut out 6 circles
- Place each circle on top of each ramekin and press sides against ramekin dish to seal
- Crack egg into small dish and add water. Beat egg and water mixture with a fork and then brush top of each pie crust with egg wash
- Cut a slit into the top of each pie crust to allow steam to escape
- Place in oven for 15 minutes, until crust is golden brown