Mini Chicken Pot Pies
Servings: 12 mini pies

2 cups cooked chicken shredded or diced
1 cup frozen mixed vegetables peas, carrots, corn, etc.
1/3 cup onion diced
1/3 cup celery diced
2 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme optional
Salt and pepper to taste
1 package refrigerated pie crusts or homemade
1 egg for egg wash, optional

Preheat oven to 425°F (220°C). Grease a muffin tin.

In a skillet, melt butter over medium heat. Add onion and celery; cook 3–4 minutes until soft.
Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk; cook 3–5 minutes until thickened.

Add chicken, frozen vegetables, garlic powder, thyme (if using), salt, and pepper. Remove from heat.

Roll out pie crusts; cut into 4–5 inch circles and press into muffin cups.

Spoon filling into each crust. Top with more dough if desired and seal edges.

Brush tops with beaten egg for shine. Bake 15–20 minutes, until golden and bubbly.

Cool slightly, then gently remove mini chicken pot pies from tin and serve.


Notes
Tip: For extra flavor, add fresh herbs or a sprinkle of cheese to your mini chicken pot pies.

Variation: Swap chicken for turkey or add mushrooms for a twist.