Ingredients
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 egg, beaten (for egg wash)
Instructions
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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