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Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies

Main CourseAmericanNon-VegetarianMedium20 min work · 40 min total12

Submitted by Sanjay Patel

Source: sozanrecipes.com

Ingredients

12 servings
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
  • 1/3 cup onion, diced
  • 1/3 cup celery, diced
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme (optional)
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts (or homemade)
  • 1 egg (for egg wash, optional)

Instructions

  1. 1.
    Preheat oven to 425°F (220°C).
  2. 2.
    In a skillet, melt butter over medium heat.
  3. 3.
    Add onion and celery; cook until soft (3–4 minutes).
  4. 4.
    Stir in flour and cook for 1 minute, forming a roux.
  5. 5.
    Gradually whisk in chicken broth and milk.
  6. 6.
    Cook until thickened (3–5 minutes).
  7. 7.
    Add cooked chicken, vegetables, garlic powder, thyme (if using), salt, and pepper.
  8. 8.
    Mix and remove from heat.
  9. 9.
    Roll out the pie crust and cut into 4–5 inch circles.
  10. 10.
    Press into muffin tin cups.
  11. 11.
    Spoon filling into each crust.
  12. 12.
    Optional: top with dough shapes or another crust layer.
  13. 13.
    Brush tops with beaten egg for golden finish.
  14. 14.
    Bake for 15–20 minutes until crust is golden and filling is bubbly.
  15. 15.
    Let cool slightly before serving.