Mini Chicken Pot Pies

When you have a child with type 1 diabetes and you want to get in on the #PiDay fun, don’t wait for dessert… have pie for dinner!

No, we’re not talking a 9-inch chocolate cream. Granted, we all know our kiddos with type 1 can indulge in a slice of sugar-sweetened pie, but a savory pie is another fun option that balances out its flaky, carb-y crust with a more nutritious protein and veggie filling (and makes a lot more sense for dinner).

Chicken pot pie is the ultimate comfort food, so you shouldn’t have to work hard to convince anyone to dive right in to these mini versions. And the fact that they’re prepared in individual carb-counted portions is just icing on the cake pie.

Serves: 6

Nutritional Information

Serving Size: 2 individual pot pies
422 1g 21g 14g 45g

Ingredients

  • 1 tablespoon olive oil
  • ½ small onion
  • 1 cup chicken broth
  • 1½ cups frozen mixed vegetables
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ cup whole wheat flour
  • ¾ cup 2% milk
  • ½ pound diced, cooked chicken
  • 2 ready-made pie crusts

How To Make It

  1. Preheat oven to 350°F. Grease a 12-cup muffin tin.
  2. Unroll pie crusts onto a piece of parchment paper. Using a 3½- inch round cookie cutter, cut 6 circles from each crust. Make a total of 12 circles (weighing approximately 20 grams each). Form the remaining dough scraps into a ball and use a rolling pin to roll dough back out to original thickness. Then cut out 12 slightly smaller circles (each the size of the top of a muffin cup, weighing approximately 16 grams each) to be used to cover your pies after filling.
  3. Press one 3½- inch round into each muffin cup.
  4. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent.
  5. Add chicken broth, frozen mixed vegetables, thyme, garlic powder, and pepper. Bring mixture to a boil, reduce heat, and let simmer until vegetables are tender.
  6. Alternate adding flour and milk to the vegetable mixture, stirring constantly, until mixture has thickened. Add chicken; let simmer for a few more minutes.
  7. Divide vegetable and chicken mixture evenly between the 12 prepared cups.
  8. Top each cup with a smaller dough round, pressing to seal the edges with the bottom crust. Crimp pie edges with a fork. Using a sharp knife, make a few slits in the top crust to allow to vent while baking.
  9. Bake for 20 to 25 minutes or until crust is golden brown.
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.