Ingredients:
For the filling:
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots, thawed
- 1/2 cup frozen corn, thawed
- 1/2 cup diced potatoes, cooked
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the crust:
- 2 packages refrigerated pie crusts (4 crusts total)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven:
- Preheat your oven to 425°F (220°C).
- Prepare the filling:
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour, salt, black pepper, onion powder, and garlic powder until well combined.
- Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and begins to boil.
- Reduce the heat and simmer for another minute.
- Stir in the cooked chicken, peas, carrots, corn, and diced potatoes. Remove from heat.
- Prepare the crusts:
- Roll out the pie crusts and use a round cutter (about 3.5-4 inches in diameter) to cut circles for the bottom crusts.
- Press the circles into the wells of a muffin tin to form the bottom crusts.
- Assemble the pies:
- Spoon the chicken mixture into each pie crust, filling them nearly to the top.
- Cut smaller circles from the remaining pie crusts for the top crusts and place them over the filling.
- Press the edges together to seal and use a fork to crimp the edges. Cut small slits in the top of each pie for steam to escape.
- Brush the tops with the beaten egg.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
- Cool and serve:
- Allow the pies to cool for a few minutes in the muffin tin before removing them. Serve warm.
Enjoy your mini chicken pot pies!
