Difficulty level: medium (oven use) | How tiny is it? 3 inches
Note: Mini-muffin pan sizes may vary. If needed, cut down the pie crust/biscuit sizes to match the size of your pan.
Note: Pot Pie Parcels can be made two ways: with biscuits or pie crust. The biscuits are perfect for packed lunches and eating at room temperature, while the pie crust version is closer to a traditional pot pie and is best served hot.
Melt butter in a skillet over medium heat. Add flour and mix well. Cook, stirring often until mixture starts to brown and smell nutty. Add cream, rosemary, parsley, salt, and pepper and stir until mixed. Add onion, vegetables, and chicken. Cook for 3 minutes. If sauce seems too thick to stir, slowly incorporate up to 1/2 cup of water until it becomes just thin enough to stir.
Spray a mini-muffin tin with cooking spray. Cut pie crust into 3-inch circles with a cookie cutter or drinking glass. Push one crust round (or one biscuit) into the bottom and sides of each muffin cup. Spoon in filling, then cover with another crust round (or biscuit). Seal edges together.
For pie crust, bake 25 minutes at 425 F. For biscuits, bake 20 minutes at 375 F. Garnish with little rosemary sprigs.
Per serving: 71 calories, 3 grams fat (2 grams saturated fat), 2 milligrams cholesterol, 31 milligrams sodium, 9 grams total carbohydrates, 0.5 gram fiber, 1 gram protein.
