INGREDIENTS:
1 lb cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/3 cup onion, chopped
1/3 cup celery, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 teaspoon dried thyme
Salt and pepper, to taste
1 package (1 lb) refrigerated pie crusts (or you can use puff pastry)
1 egg, beaten (for egg wash)
•INSTRUCTIONS:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Make the Filling:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3-4 minutes.
Add the cooked chicken, mixed vegetables, thyme, salt, and pepper. Stir to combine, then remove from heat and let it cool slightly.
Prepare the Pie Crusts:
Roll out the pie crusts on a lightly floured surface. Use a round cutter (about 4-5 inches in diameter) to cut out circles for the bottoms of the mini pies.
Place the circles into a greased muffin tin, pressing gently to fit.
Fill the Pies:
Spoon the chicken filling into each pie crust, filling them about 3/4 full.
Top the Pies:
Cut smaller circles or shapes from the remaining pie crust to use as tops. Place them over the filling and seal the edges by crimping with a fork. Cut a small slit in the top for steam to escape.
Brush with Egg Wash:
Brush the tops with the beaten egg for a nice golden color.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve:
Allow to cool for a few minutes before serving. Enjoy your mini chicken pot pies!
