Certainly! Here’s a simple recipe for easy mini chicken pot pies:
Ingredients:
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 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
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 sheets of refrigerated pie crust or puff pastry
Instructions:
- Preheat your oven to 425°F (220°C).
- In a medium-sized saucepan, melt the butter over medium heat. Add the flour, salt, black pepper, onion powder, garlic powder, and dried thyme (if using). Stir continuously until the mixture becomes a smooth paste.
- Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens and becomes a creamy sauce.
- Add the cooked chicken and mixed vegetables to the sauce. Stir well to combine, making sure all ingredients are evenly coated with the sauce. Remove the saucepan from heat.
- Roll out the pie crust or puff pastry sheets on a lightly floured surface. Use a round cutter or a glass to cut circles that will fit into your muffin tin.
- Press the pastry circles into the bottom and up the sides of a greased muffin tin, forming mini pie crusts.
- Spoon the chicken and vegetable mixture into each mini pie crust.
- Cut additional circles or shapes from the remaining pastry to create the top crust for each mini pie. Place the pastry on top of the filling and press the edges to seal.
- Optionally, you can brush the top of each mini pot pie with a beaten egg for a golden finish.
- Bake in the preheated oven for 12-15 minutes or until the crust is golden brown.
- Allow the mini chicken pot pies to cool for a few minutes before serving.
Enjoy your easy and delicious mini chicken pot pies!
