Easy Mini Chicken Pot Pies
Ingredients:
For the Filling:
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots
1/2 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon olive oil or butter
For the Crust:
1 package (14.1 oz) refrigerated pie crusts (or homemade if preferred)
1 egg, beaten (for egg wash)
Directions:
Prepare the Filling:
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
Heat olive oil or butter in a large skillet over medium heat.
Add diced celery, onion, and garlic, and cook until softened, about 5 minutes.
Stir in flour and cook for 1 minute.
Gradually add chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth.
Add cooked chicken, peas and carrots, thyme, rosemary, salt, and pepper. Stir to combine and cook for another 5 minutes. Remove from heat and let cool slightly.
Assemble the Mini Pot Pies:
Roll out the pie crusts on a lightly floured surface. Cut out circles large enough to fit into the muffin tin cups (about 4 inches in diameter).
Press the dough circles into the muffin tin, making sure to cover the bottom and sides.
Spoon the chicken filling into each pie crust, filling them generously.
Cut additional dough circles to place on top of the filling, or use any leftover dough to create decorative shapes.
Brush the tops with beaten egg.
Bake:
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Let the mini pot pies cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 12 mini pot pies
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