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Easy Mini Chicken Pot Pies

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Delicious and comforting mini chicken pot pies with a flaky crust and creamy filling.

Ingredients

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For the Crust:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin.
  2. In a saucepan, melt butter over medium heat. Add onion and celery, cooking until softened.
  3. Stir in flour, salt, pepper, and garlic powder until smooth. Gradually whisk in chicken broth and milk, cooking until thickened.
  4. Add chicken and mixed vegetables to the sauce, stirring to combine. Remove from heat.
  5. Unroll pie crusts and cut into circles to fit muffin cups. Press crusts into cups and fill with chicken mixture.
  6. Top with remaining pie crust circles, sealing edges. Cut slits in the tops for venting.
  7. Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/easy-mini-chicken-pot-pies/

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