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Mini Chicken Pot Pies

Recipe by This recipe is so good and adorable in the Straight Muffin Tray!


  • 3 potatoes, cubed
  • 3 carrots sliced
  • 1/4 chopped onion
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1/4 teaspoon thyme
  • Salt and pepper, to taste
  • 1 1/2 cups chicken broth
  • 1 1/4 cups half and half
  • 3 cups cooked chicken breast, cubed
  • 2 pie crusts


1. In Stockpot, boil potatoes and carrots in water until tender, about 15 minutes. In large sauce pan, over medium heat, cook onion in butter for 2 minutes. Stir in flour, thyme, salt and pepper. Cook over low heat until mixture is smooth and bubbly, stirring constantly.

2. Stir in broth slowly then adding half and half. Bring to a boil, stirring constantly until its thick and creamy. Drain vegetables and add to sauce along with chicken.

3. Preheat oven to 375 degrees F and place Flexipan Straight Muffin Tray on Perforated Baking Sheet. Prepare pie crust for each well, creating a larger round than the well. Spoon mixture into well and pinch edges of dough to close. Bake for 45-55 minutes or until golden brown.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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