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:

1. Preheat your oven to 425°F (220°C).
2. 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.
3. Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and becomes smooth.
4. 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.
5. 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.
6. Place each pie crust circle into the cups of the muffin tin, pressing them against the sides and leaving some overhang.
7. Spoon the chicken and vegetable filling into each crust-lined cup.
8. Fold the overhanging edges of the pie crust over the filling, creating a rustic-looking top.
9. Cut a small slit or “X” on the top of each mini pie to allow steam to escape.
10. Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown.
11. Allow the mini chicken pot pies to cool slightly before serving.

These mini chicken pot pies make for a tasty and portable meal. Enjoy!