Easy Mini Chicken Pot Pies

Here’s a simple recipe for mini chicken pot pies:

Ingredients

• For the Filling:
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (optional)
• For the Crust:
  • 1 package refrigerated pie crusts (usually contains 2 crusts)
  • Cooking spray or butter (for greasing)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a skillet, melt butter over medium heat. Add onions and celery, and sauté until soft (about 3-4 minutes).
   • Stir in the cooked chicken, frozen vegetables, garlic powder, thyme, salt, and pepper.
   • Pour in the chicken broth and milk. Cook until the mixture is heated through and slightly thickened (about 5 minutes). Remove from heat.
3. Prepare the Crust:
   • Roll out the pie crusts and cut out circles using a round cutter or glass (about 4-5 inches in diameter).
   • Press half of the circles into the bottom of a greased muffin tin to form the base.
4. Assemble the Mini Pies:
   • Fill each pie crust in the muffin tin with the chicken filling.
   • Top with another pie crust circle, sealing the edges with a fork. Cut a small slit in the top for steam to escape.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
6. Cool and Serve:
   • Allow to cool slightly before removing from the tin. Serve warm.

Enjoy your mini chicken pot pies!