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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 package refrigerated pie crusts (or homemade, if preferred)
- 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!
Tips
- You can customize the filling with your favorite veggies or herbs.
- These pot pies freeze well; just bake from frozen, adding a few extra minutes to the baking time.
Enjoy your Mini Chicken Pot Pies!