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Thursday, February 21, 2013

Mini Chicken Pot Pies - Love Grows Wild

Hi new friends! My name is Liz from Love Grows Wild, and I'm over the moon excited to be the new recipe contributor for Sumo's Sweet Stuff! The first recipe I'd like to share with you is a classic comfort food that my family loves during these cold winter months:

  Mini Chicken Pot Pies

Mini Chicken Pot Pies by Love Grows Wild for Sumo's Sweet Stuff

This recipe is an easy way to get lots of healthy veggies into your kid's diet! Celery, carrots, onion, and green beans are all cooked into a creamy sauce, and shredded rotisserie chicken from the store is a great time saver to add protein to the meal. 

Mini Chicken Pot Pies by Love Grows Wild

I made the recipe into single servings by spooning the vegetable and chicken mixture into individual ramekins for each person. It makes the meal easy for the kids to eat and bumps up the fun factor!

Mini Chicken Pot Pies by Love Grows Wild

Feel free to use your favorite pie crust recipe, but to keep things quick and simple, I use store-bought pie crust from the refrigerated section. Just unroll your crust, place a ramekin on top, and cut around the ramekin with a knife. It couldn't be easier!

Mini Chicken Pot Pies by Love Grows Wild

The pies bake in the oven until the crust is golden and the filling is bubbling over the edges. This recipe is so yummy that your kids will never realize all the healthy vegetables they're eating! 

Mini Chicken Pot Pies by Love Grows Wild

Mini Chicken Pot Pies
adapted from a Martha Stewart recipe

3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, thinly sliced
5 tablespoons all-purpose flour
2 cups chicken broth
2 cups shredded rotisserie chicken
1/3 pound green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1 refrigerated pie crust
Preheat oven to 375 degrees. In a large saucepan, melt butter over medium heat. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, for 1 minute. Gradually add broth, stirring constantly, and bring to a boil. Reduce heat and simmer 5 minutes. 

Meanwhile, roll out pie crust and cut 4 circles, using the perimeter of a ramekin for size. Set aside. 

Stir chicken and green beans into vegetable mixture and season with salt and pepper to taste. Divide filling among four 8-ounce ramekins. Top the pies with crust and press along the edges to seal. Cut a small X in the center of each pie to vent. Place ramekins on a baking sheet (in case of drips) and bake for 30 - 40 minutes, until filling is bubbling and crust is golden. Serves four. 


I hope you'll enjoy this recipe as much as my family does, and I cannot wait to see you at Sumo's Sweet Stuff again next month! Until then, you can check out more recipes like this, along with my projects and organizing tips at Love Grows Wild. I hope to see you there!

Liz Fourez of Love Grows Wild

Liz is a wife and mother of two rough and tough little boys, and when she's not chasing her little super heroes, she is sharing her creative passion on her blog, Love Grows Wild. Liz writes about her crafts, DIY projects, home decor, recipes, organization tips! She always has a new project up her sleeve and loves making new friends, so stop by and say hi anytime!


  1. Looks great! My husband would love these! =) And those ramekins are pretty, too.

    Anja @ cocalores.blogspot.com

  2. Those look so much better than the aweful frozen pot pies that contain 1 pea, 1 carrot, and nothing but gravy


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