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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  1. 8 wide mouth pint jars
  2. 4 refrigerated pie crusts
  3. 1/3 c butter
  4. 1/3 c chopped onion
  5. 1/3 c all-purpose flour
  6. 1/2 tsp salt
  7. 1/4 tsp pepper
  8. 1 3/4 c low-sodium chicken broth
  9. 1/2 c milk
  10. 3 c cooked chicken, shredded
  11. 1lb frozen mixed vegetables
  1. Preheat oven to 425 degrees.
  2. Prepare jars by washing and drying.
  3. Cut each of the pie crusts into quarters.
  4. Press one quarter into each jar, making sure the crust completely covers the jar.
  5. In a large skillet over medium heat, melt butter. Add onions and sauté for two minutes, until translucent.
  6. Whisk in flour, salt and pepper and mix well.
  7. Gradually add broth and milk, stirring continuously and cooking until thick.
  8. Add the frozen vegetables and cook for a few more minutes, stirring continuously. Add in the cooked, shredded chicken.
  9. Spoon chicken mixture into the prepared pie jars, filling to the neck (the part where is tapers into the seal).
  10. 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.
  11. 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).
  12. Bake 15 minutes until crust starts to turn golden brown. Cover in foil and bake another 15-20 minutes.
  13. 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.
Lunchtime Solutions