Makes 6 miniature pies OR 2 regular sized pies

3 boxes of Pillsbury pie crusts (2 crusts per box) Use only 2 boxes if making large pies.

1 – 16 oz. package Steamfresh Family Size frozen mixed vegetables cooked per instructions.

6-8 cooked bone-in chicken thighs or 6 thighs, 2-3 legs

6 medium-size potatoes cubed and boiled until soft.

Salt & pepper to taste

1 egg white

Chicken gravy (recipe below)


Preheat oven 400°

Boil your chicken in a pot of water with seasonings of your choice.  I use garlic powder, onion powder, salt, pepper and parsley flakes.  Boil until the meat is starting to come off the bone.  Let cool.  Remove meat from bones.  I make the chicken the day or night before so that is one less step to do.  Store in frig in covered container after cooled and removed from bones.

chicken meat pies potatoes cut

Peel, cut, cube and boil your potatoes until soft but not too soft.  To do so, cut potato in half.  Put half cut side down on cutting board and cut in two.  With the two cuts together, make three cuts lengthwise, giving you 6 little cubes.

Place your Steamfresh veggies in the microwave and cook per instructions.

Make white gravy (Recipe below).

Take one pie crust and unroll.  Cut in half.  Try to arrange half in miniature pie dish, cutting a piece to fit.  When you cut it, just dab a little water on it to make them stick together.  Cut other half of crust 3/4 of way.  You will have 2 pieces, one 3/4 and one 1/4.

chicken meat pie dough cut in half (2)

Alternatively, you could lay the pie dish upside down on the crust and cut around the dish, adding an extra inch around.  Place in dish.  Place the leftover piece together with a dab of water lengthwise to “glue” it together.

chicken meant pie crust cut circle (2)


chicken meat pies 6 unbaked (2)

White Gravy:

4  Packets chicken gravy mix

1 can chicken broth plus water to equal 1 cup

16 oz. heavy cream

additional water if gravy is too thick or too strong tasting

1 1/2 Tbsp. cornstarch melted in 2 Tbsp. cold water

chicken white gravy


Mix the gravy packets and chicken broth in pot.

Bring to a boil, while constantly stirring.

Slowly pour in heavy cream and bring to a boil.

Add the cornstarch dissolved in cold water.

Remove from heat.  It it is too thick or strong tasting, add more water, 1/2 cup, give or take a little.

In the same pot the potatoes boiled, and after drained, add the vegetables, chicken and pour 1/2 the pot of gravy in.  Mix everything up.

Scoop into each pie dish, filling dish to top.  Sprinkle pepper on top of each pie.

Add top crust and flute.

Cut a circle in center to allow steam to escape. Take one egg white and brush each pie with the egg white.   Bake 45 minutes or until nicely browned.  Use reserved gravy to add more to the cooked pie.




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