Mini Chicken Pot Pies
Equipment
- Muffin tin standard size
- Rolling Pin
- Round cookie cutter or a glass
- Small saucepan
- Whisk
Ingredients
For the Filling
- 1 ½ cups cooked chicken shredded or diced (rotisserie works great!)
- 1 cup frozen mixed vegetables peas, carrots, and corn
- 1 cup chicken broth
- ¾ cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt and pepper to taste
For the Crust
- 1 package refrigerated pie dough or homemade, if you prefer
- 1 egg for egg wash
Instructions
Preheat Oven & Prep Dough
- Preheat your oven to 375°F (190°C). Roll out the pie dough and cut out circles large enough to fit into each muffin tin cup. Press the dough into the greased muffin tin cups, making sure they reach the edges.
Make the Filling
- In a saucepan over medium heat, melt the butter, then whisk in the flour to form a roux. Cook for about 1 minute, then slowly add the chicken broth and heavy cream, whisking constantly until smooth. Add the seasonings and let the mixture thicken for 2 minutes. Stir in the chicken and vegetables and cook for another 2 minutes, then remove from heat.
Assemble the Pies
- Spoon the filling evenly into each muffin cup, being careful not to overfill. Cut out smaller circles or decorative shapes from the remaining pie dough and place them on top of the filling. Seal the edges by pinching the dough together or using a fork.
Bake
- Brush the tops with a beaten egg wash for a golden finish. Bake for 25 minutes, or until the tops are golden brown and crisp. Let them cool for about 5 minutes before removing from the muffin tin.
Serve & Enjoy!
- Serve warm and enjoy these little bites of comfort food!