Mini Chicken Pot Pies
Yield: 4 Servings Cooking Time: 40 Minutes Difficulty: Easy Full Episode: Foods That Warm You! (Season 3)


  1. Preheat oven to 350ºF.
  2. Place half a cup of shredded chicken in each pie dish.
  3. Top chicken with carrots, peas, onion, and celery evenly divided. In a blender, mix the chicken broth, cornstarch, cream cheese, Dijon mustard, thyme, lemon juice and salt and pepper.
  4. Pour about half a cup of liquid in each pie to cover the vegetables and chicken.
  5. Place all of the sheets of puff pastry dough on a cutting board. Use a ring mold that is 1/3 of the size of the pie dish to cut out 12 small circles from pastry dough. Carefully place three overlapping circles on top of each pie.
  6. Use a pastry brush to coat the puff pastry dough with olive oil.
  7. Bake the pies on a baking tray for 25 minutes, or until the crust is golden brown.


Mini Pie Dishes
Circle Cutter
Pastry Brush
Baking Tray
Full Episode: Foods That Warm You! (Season 3)


  • 2 cups Roasted Chicken, shredded
  • 1 cup Carrots, diced small
  • 1 cup Green Peas, frozen
  • ½ cup Pearl Onions, frozen
  • 1 cup Celery, diced small
  • 2 cups Chicken Broth
  • ½ cup Cornstarch
  • 2 tablespoons Low Fat Cream Cheese
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Thyme Leaves
  • 1 Lemon, juiced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 sheets Puff Pastry Dough
  • ¼ cup Olive Oil
  • 4 Mini Round Pie Dishes