Description
These Mini Chicken Pot Pies in a Jar are an easy way to add some fun to dinnertime or your next party.
Ingredients
Scale
- 1 package Kraft Fresh Take Rosemary & Roasted Garlic
- 1 cup chicken (cooked and shredded)
- 1 cup frozen peas & carrots
- 1 cup frozen hash brown potato cubes
Chicken Gravy/Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups chicken broth
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees F. Grease canning jars and place on baking sheet. Mix Kraft Fresh Take breadcrumbs and cheese according to package instructions. Place approximately 1 tablespoon of breadcrumbs into the bottom of each canning jar.
- In a medium size bowl, combine peas/carrots, potatoes, and chicken. Heat mixture in the microwave, so items are partially (but not complete) defrosted.
- In a medium saucepan, met butter over medium heat. Whisk in flour until well blended. Whisk in salt and pepper and continue whisking constantly and cooking the mixture for about 2-3 minutes. Gradually whisk in chicken broth and milk and whisk until smooth and thickened. Taste sauce and if necessary, you can stir in more salt and/or pepper. Gently stir mixture into chicken/vegetable mixture.
- Divide chicken mixture into jars evenly (I scooped a 1/4 cup first into each jar and then divided the remaining). Top chicken mixture in each jar with the remaining Kraft Fresh Take breadcrumbs and cheese.
- Bake in oven for 15 minutes or until tops are golden brown.
Notes
–You will want a total of 3 cups of chicken or vegetables for your filling. The recipe shares how much I used of each, but you can substitute as you wish. For example, if you want double the chicken or if you want only chicken and vegetable and no potatoes. The key is to not have more than 3 cups total.
–I used 4 oz canning jars. I purchased mine at Walmart, but many stores that sell canning supplies offer this small size.
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
