4 Ways To Bake In A Mason Jar

Mini Chicken Pot Pies

Chicken pot pies are a rich and hearty meal – and while a scratch made pot pie is to die for, we love this little short-cut version because it’s easy to make and even easier to eat! Our mini versions are just the right size and are great way to put some fun into a weeknight meal or to jazz up any dinner party menu. This recipe is also super simple – 5 ingredients and a couple of mason jars and bada-bing-bada-boom, you’ve got a fun mini version of a classic meal. We like to get creative with the pie crust, and there are so many fun ways to decorate, so use your imagination!

Supplies

— 1 ⅔ cups frozen mixed vegetables, thawed

— 1 cup cooked chicken, diced

— 1 (10 oz) can condensed cream of chicken soup

— ½ cup milk

— 1 egg

— Cooking spray

— 2 packages (14 oz each) ready-made pie crusts

— 8 (4 oz) mason jars

Directions

— Preheat oven to 425°F.

— Combine vegetables, diced chicken, cream of chicken soup, and milk. Add a pinch of salt and fresh cracked black pepper. Set aside.

— Lightly coat each mason jar with cooking spray.

— Roll out pie crusts. Use 3-inch round cookie cutter (or the top of a drinking glass) to cut out smaller circles for pie crust topper.

— Cut out a 5-inch in diameter circle (we used a teacup saucer as our guide) for the base of the pot pie. To place in jar, cut the circle in half, then insert each half into the jar. Trim off excess crust hanging over the rim.

— Scoop filling into jars, then place smaller pie crusts on top of each jar. Use a fork to seal the edges. Gently cut several small incisions on the crust for ventilation.

— In a separate dish, beat 1 egg with a splash of water and brush egg wash onto tops of each pie.

— Bake for 15 minutes until crust has lightly browned. Remove pies from oven, cover with foil, and bake for an additional 15 minutes.