Mini Chicken Pot Pies

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🛒 INGREDIENTS:

  • 2 cups cooked chicken (shredded or diced)
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 package refrigerated pie crusts (or puff pastry)
  • 1 egg (for egg wash)

👩‍🍳 INSTRUCTIONS:

  1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
  2. In a pan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder. Cook for 1–2 minutes until smooth.
  3. Gradually whisk in chicken broth and milk. Cook until thick and creamy.
  4. Add cooked chicken and mixed vegetables. Stir well and remove from heat.
  5. Roll out pie crust and cut into circles to fit muffin tin cups. Press into each cup.
  6. Spoon chicken mixture into each crust.
  7. Cut smaller circles for the top crust and place over filling. Seal edges with a fork.
  8. Brush tops with beaten egg.
  9. Bake for 20–25 minutes or until golden brown.
  10. Let cool for 5–10 minutes before serving.

💡 TIPS:

  • Use rotisserie chicken for quick prep.
  • Don’t overfill the cups to avoid spilling while baking.
  • Add shredded cheese for extra creaminess.
  • Store leftovers in the fridge for up to 3 days.
  • Reheat in the oven for best crispy texture.

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