Mini Chicken Pot Pies
Mini Chicken Pot Pies are a delightful and convenient way to enjoy this classic comfort food. Here’s a simple recipe for making mini chicken pot pies:
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 2 sheets refrigerated pie crusts (or homemade if you prefer)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and optional spices (celery seed, onion powder, garlic powder) until well combined.
- Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and becomes smooth.
- Add the cooked chicken and mixed vegetables to the sauce, stirring to combine. Simmer for a few minutes until everything is heated through. Remove the saucepan from the heat and set aside.
- Roll out the pie crusts on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles that will fit into the cups of a muffin tin.
- Place each pie crust circle into the cups of the muffin tin, pressing them against the sides and leaving some overhang.
- Spoon the chicken and vegetable filling into each crust-lined cup.
- Fold the overhanging edges of the pie crust over the filling, creating a rustic-looking top.
- Cut a small slit or “X” on the top of each mini pie to allow steam to escape.
- Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown.
- Allow the mini chicken pot pies to cool slightly before serving.
These mini chicken pot pies make for a tasty and portable meal. Enjoy!