recipes

Mini chicken pot pies

Ingredients

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For the Filling:

2 cups cooked chicken, diced (rotisserie chicken works well)

1 cup frozen mixed vegetables (peas, carrots, corn)

1/2 cup onion, diced

1/2 cup celery, diced

2 tablespoons butter

1/4 cup all-purpose flour

1 cup chicken broth

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper, to taste

For the Crust:

1 package refrigerated pie crusts (or homemade, if preferred)

1 egg, beaten (for egg wash)

Instructions

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Prepare the Filling:

In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened (about 5 minutes).

Stir in the flour, garlic powder, thyme, salt, and pepper. Cook for another minute.

Gradually add the chicken broth and milk, stirring constantly until the mixture thickens (about 3-5 minutes).

Add the cooked chicken and mixed vegetables, stirring until well combined. Remove from heat and let cool slightly.

Prepare the Crust:

Preheat your oven to 400°F (200°C).

Roll out the pie crusts and cut out circles to fit your muffin tin. You’ll need two sizes: larger ones for the bottom and smaller ones for the top.

Assemble the Mini Pot Pies:

Grease a muffin tin and place the larger circles of dough in each cup, pressing them gently against the sides.

Fill each crust with the chicken filling, about 3/4 full.

Top with the smaller circles of dough. Seal the edges by pressing them together and make a few slits in the top for steam to escape.

Brush the tops with the beaten egg for a golden finish.

Bake:

Bake for 20-25 minutes or until the crust is golden brown.

Allow to cool slightly before removing from the tin.

Serve:

Enjoy warm as a hearty meal or snack!

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