Pint Pot Pies
In the 1900’s many students would bring meals to school in pint jars to be heated for lunch. Try this fun twist to an wintry favorite.
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- 8 wide mouth pint jars
- 4 refrigerated pie crusts
- 1/3 c butter
- 1/3 c chopped onion
- 1/3 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 c low-sodium chicken broth
- 1/2 c milk
- 3 c cooked chicken, shredded
- 1lb frozen mixed vegetables
- Preheat oven to 425 degrees.
- Prepare jars by washing and drying.
- Cut each of the pie crusts into quarters.
- Press one quarter into each jar, making sure the crust completely covers the jar.
- In a large skillet over medium heat, melt butter. Add onions and sauté for two minutes, until translucent.
- Whisk in flour, salt and pepper and mix well.
- Gradually add broth and milk, stirring continuously and cooking until thick.
- Add the frozen vegetables and cook for a few more minutes, stirring continuously. Add in the cooked, shredded chicken.
- Spoon chicken mixture into the prepared pie jars, filling to the neck (the part where is tapers into the seal).
- Top with the remaining pie crust quarters, using the tops of the jars to cut the dough to size or create a lattice pattern using thin strips of dough.
- NOTE: Make sure to slice small vents in the tops of the pies if you don’t use the lattice pattern (it will have vents on its own).
- Bake 15 minutes until crust starts to turn golden brown. Cover in foil and bake another 15-20 minutes.
- If you want to save for later, put the lid on them before baking and place in freezer. When you need a quick meal, just pull out how many pies you want, remove lid, and put the frozen jar right in the oven. Watch carefully and adjust cooking time accordingly.
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