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Prep Time15 MINS
Cook Time11-13 MINS


Serves 4-6

1 pound chicken breast, cooked and chopped
4 cups chicken broth
½ cup flour
2 tablespoons butter
2 cans Mixed Veggies (drained)
1 tablespoon Italian seasoning
1 store bought pie crust
1 tablespoon poppy seeds
1 egg yolk mixed with 1 teaspoon water


Step 1.

Heat oven to 400 degrees. Roll out pie crust.

Step 2.

Cut crust in half. Using a pastry roller, cut ½ inch strips.  You’ll need 6 strips for each mini pot pie.

Step 3.

Place on a parchment lined baking sheet. Make a lattice for each pie on parchment paper.

Step 4.

Brush with egg wash, and sprinkle with poppy seeds and bake for 10 minutes. Let cool.

Step 5.

While that cooks, melt the butter in a pot. Stir in the flour and cook for one minute

Step 6.

Slowly add the broth until sauce thickens. Stir in the chicken, mixed veggies, salt, and pepper (to taste) and Italian seasoning. Once it starts to bubble, divide mixture into 6 ramekins.  Top with poppy seed lattice and enjoy!

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