Here’s a simple and delicious recipe for Mini Chicken Pot Pies:
Ingredients:
- 2 cups shredded cooked chicken (you can use rotisserie chicken)
- 1 cup frozen mixed vegetables (such as carrots, peas, and corn)
- 1/2 cup onion (chopped)
- 1/4 cup celery (chopped, optional)
- 1/4 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package of pie crusts or puff pastry (store-bought)
- 1 egg (beaten, for egg wash)
Instructions:
- Preheat the oven to 400°F (200°C).
- Make the filling:
- In a large skillet, melt the butter over medium heat. Add the onion and celery (if using) and sauté until tender.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually add the chicken broth, stirring until thickened. Then add the heavy cream, shredded chicken, and mixed vegetables. Season with garlic powder, salt, and pepper. Simmer for 5 minutes.
- Prepare the crust:
- Roll out the pie crusts and cut circles about 4 inches in diameter. You’ll need enough dough to cover both the bottom and top of each mini pie.
- Assemble the mini pot pies:
- Grease a muffin tin. Place a circle of dough in the bottom of each muffin cup, pressing gently to fit.
- Fill each with the chicken and vegetable mixture.
- Top each mini pie with another circle of dough and press the edges to seal. Cut a small slit in the top of each to allow steam to escape.
- Brush the tops with the beaten egg.
- Bake:
- Bake for 20-25 minutes or until golden brown and crispy.
- Serve:
- Let them cool for a few minutes before removing from the tin. Serve warm and enjoy these delicious mini pot pies!
These mini chicken pot pies are perfect for lunch, dinner, or even as appetizers at a gathering. Enjoy!