Delicious Mini Chicken Pot Pies with a Flaky Crust and Creamy Filling
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon celery seed
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 2 (9-inch) unbaked pie crusts
Directions:
Preheat oven to 425°F (220°C).
In a saucepan, combine onion, butter, flour, salt, pepper, and celery seed. Stir until the mixture is smooth.
Slowly add in the chicken broth and milk, stirring constantly until the mixture thickens and boils.
Add in the chicken and mixed vegetables, stirring to combine.
Roll out one pie crust and cut out circles to fit a muffin tin. Press the circles into the muffin tin to form the pie crusts.
Fill each pie crust with the chicken and vegetable mixture.
Roll out the second pie crust and cut out circles to fit as the pie crust tops. Place the circles on top of the pies and crimp the edges to seal.
Cut small slits in the tops of the pies to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Servings: 12 mini pies | Kcal: 210 kcal
Mini Chicken Pot Pies
