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Ingredients:
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, finely chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1 package (about 2 sheets) puff pastry or refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Filling:
- In a skillet, melt butter over medium heat.
- Add onions and cook until soft.
- Stir in flour and cook for 1-2 minutes until golden.
- Gradually add chicken broth and milk, stirring continuously until thickened.
- Add cooked chicken, mixed vegetables, salt, pepper, and garlic powder. Mix well and remove from heat.
- Prepare Crusts:
- Roll out pie crusts and cut into circles slightly larger than your muffin tin cups.
- Grease muffin tin lightly and place crusts into each cup.
- Assemble Pies:
- Spoon filling into each crust.
- Cut smaller circles to cover the tops, seal edges, and brush with beaten egg.
- Make a small slit on top for steam to escape.
- Bake: Bake for 20–25 minutes or until crusts are golden brown.
- Cool & Serve: Let mini pot pies cool for 5 minutes before serving.
Tips:
- Use leftover roasted chicken for a faster version.
- Frozen vegetables work perfectly—no need to thaw.
- Brush tops with egg wash for a shiny, golden crust.
- Make ahead: Assemble pies and refrigerate for up to 24 hours, then bake when ready.
- For extra flavor, add a pinch of thyme or rosemary to the filling.
