Use and Care Manual

Mini Chicken Pot Pies

Egg Wash:

1 egg

1 tbsp water

1lb cubed skinless boneless chicken breast

1 cup sliced carrots

1 cup green beans

½ cup diced celery

4 tbsp butter

1 cup chopped onion

¼ cup all purpose ﬂour

1 tsp salt

½ tsp black pepper

½ tsp thyme

2 cups water (optional for broth)

1 cup milk

Whisk one egg and 1 tbsp water in a cup and set aside.

In a sauce pan, combine your veggies and chicken. Add enough water to cover

all the ingredients and let boil for 20 minutes, or until the chicken is cooked

through.

Remove from heat, set aside 1 ¾ cups of the broth for use later, discard the rest.

In another sauce pan over medium heat saute the onions in butter until soft and

translucent. Now would be a good time to turn on your pie maker and preheat it.

Stir in ﬂour, salt, pepper, and thyme.

Slowly stir in the chicken mixture with broth and milk. Add water if too thick.

Simmer over medium heat until thick. Remove from heat and set aside

Place the bottom piece of dough(pie dough) in each pie compartment, one at a

time. Gently use your ﬁngers to push the dough in and make sure it overlaps the

edge to bond with the top crust.

Place a spoonful of the ﬁlling into the bottom pie crust. Brush the egg wash

around the edges of the bottom crust that overlap the edgeand seal with the

pastry dough top crust.

Close the pie maker and let cook for 12-15 minutes or until light brown, remove

and cool slightly before eating. Enjoy!