Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe

Ingredients:

For the filling:

• 2 cups cooked, shredded chicken
• 1 cup frozen peas and carrots, thawed
• 1/2 cup frozen corn, thawed
• 1/2 cup diced potatoes, cooked
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk

For the crust:

• 2 packages refrigerated pie crusts (4 crusts total)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the filling:
   • In a large saucepan, melt the butter over medium heat.
   • Stir in the flour, salt, black pepper, onion powder, and garlic powder until well combined.
   • Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and begins to boil.
   • Reduce the heat and simmer for another minute.
   • Stir in the cooked chicken, peas, carrots, corn, and diced potatoes. Remove from heat.
3. Prepare the crusts:
   • Roll out the pie crusts and use a round cutter (about 3.5-4 inches in diameter) to cut circles for the bottom crusts.
   • Press the circles into the wells of a muffin tin to form the bottom crusts.
4. Assemble the pies:
   • Spoon the chicken mixture into each pie crust, filling them nearly to the top.
   • Cut smaller circles from the remaining pie crusts for the top crusts and place them over the filling.
   • Press the edges together to seal and use a fork to crimp the edges. Cut small slits in the top of each pie for steam to escape.
   • Brush the tops with the beaten egg.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
6. Cool and serve:
   • Allow the pies to cool for a few minutes in the muffin tin before removing them. Serve warm.

Enjoy your mini chicken pot pies!