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
Preheat the Oven: Preheat your oven to 375°F (190°C).
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.
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.
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.
Bake:
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
Cool and Serve:
Allow to cool slightly before removing from the tin. Serve warm.
Enjoy your mini chicken pot pies!
Easy Mini Chicken Pot Pies
