Name: Easy Mini Chicken Pot Pies
Cuisine: Southern
Ingredients: For the Filling:; 2 cups cooked chicken, shredded or diced; 1 cup frozen mixed vegetables (peas, carrots, corn, etc.); 1/3 cup onion, diced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1/2 cup milk; Salt and black pepper, to taste; 1/2 teaspoon garlic powder (optional); For the Crust:; 1 package refrigerated pie crusts (or puff pastry), thawed; 1 egg, beaten (for egg wash)

Method

1Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone baking cups.
Prepare the filling:
2In a skillet over medium heat, melt the butter. Add diced onions and sauté until soft (2–3 minutes).
3Stir in the flour to make a roux, cooking for 1 minute. Slowly whisk in the chicken broth and milk until smooth.
4Cook and stir until thickened (about 3–4 minutes). Add the chicken, vegetables, and seasonings. Mix well and remove from heat.
Assemble the pies:
5Roll out the pie crust and cut out circles large enough to fit into each muffin cup, with some overhang.
6Press crusts into the muffin cups. Fill each with the chicken mixture.
7Cut smaller rounds for the tops and place over the filling. Seal the edges and cut a small slit in the center for venting.
8Brush with egg wash for a golden finish.
9Bake for 20–25 minutes, or until the crust is golden brown. Let cool slightly before serving.

Easy Mini Chicken Pot Pies

Ingredients

Method

Kitchen notes

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