Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 refrigerated pie crusts (14.1 oz box); 2 cup Chicken, cooked shredded diced; 2 tbsp Unsalted Butter; 0.5 small Yellow Onion, finely diced; 1 clove Garlic, minced; 1.5 cup frozen mixed vegetables; 3 tbsp All Purpose Flour; 0.75 cup Low Sodium Chicken Broth; 0.333 cup whole milk or half and half; 0.5 tsp Dried Thyme; 0.5 tsp Salt; 0.25 tsp Ground Black Pepper; 1 Eggs, beaten

Flaky, golden mini chicken pot pies baked in a muffin tin with a creamy chicken and vegetable filling. Perfect for busy weeknights and freezer meal prep.

Blazewoman84

Prep20 min

Cook25 min

Total45 min

Servings12

Difficultymedium

AmericanDinner / Supper

Ingredients

2refrigerated pie crusts (14.1 oz box)
2 cupChicken, cooked shredded diced
2 tbspUnsalted Butter
0.5 smallYellow Onion, finely diced
1 cloveGarlic, minced
1.5 cupfrozen mixed vegetables
3 tbspAll Purpose Flour
0.75 cupLow Sodium Chicken Broth
⅓ cupwhole milk or half and half
0.5 tspDried Thyme
0.5 tspSalt
0.25 tspGround Black Pepper
1Eggs, beaten

Instructions

1
Heat the oven to 400°F (200°C) and grease a 12 cup nonstick muffin pan well.
2
Cut twelve 4 inch pie crust circles for the bottoms and twelve 2.5 inch circles for the tops.
3
Press the large circles into the muffin cups so the dough comes up the sides.
4
Melt butter in a skillet over medium heat. Cook the onion 3 to 4 minutes, add garlic for 30 seconds, then stir in the flour for 1 minute.
5
Whisk in broth, then milk. Simmer 2 to 3 minutes until thick. Stir in thyme, salt, pepper, chicken and vegetables. Cool 5 to 10 minutes.
6
Spoon about 3 tablespoons of filling into each crust.
7
Cover with the small circles, pinch the edges, cut a small slit in each and brush with egg wash.
8
Bake 20 to 25 minutes until deep golden. Rest 5 minutes, then lift out with a butter knife.