Delicious Mini Chicken Pot Pies with a Flaky Crust and Creamy Filling
\nIngredients:
\n– 2 cups cooked chicken, shredded
\n– 1 cup mixed vegetables (peas, carrots, corn)
\n– 1\/2 cup onion, chopped
\n– 1\/3 cup butter
\n– 1\/3 cup all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 teaspoon celery seed
\n– 1 3\/4 cups chicken broth
\n– 2\/3 cup milk
\n– 2 (9-inch) unbaked pie crusts
\nDirections:
\nPreheat oven to 425\u00b0F (220\u00b0C).
\nIn a saucepan, combine onion, butter, flour, salt, pepper, and celery seed. Stir until the mixture is smooth.
\nSlowly add in the chicken broth and milk, stirring constantly until the mixture thickens and boils.
\nAdd in the chicken and mixed vegetables, stirring to combine.
\nRoll 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.
\nFill each pie crust with the chicken and vegetable mixture.
\nRoll 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.
\nCut small slits in the tops of the pies to allow steam to escape.
\nBake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
\nPrep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Servings: 12 mini pies | Kcal: 210 kcal<\/p>\n","protected":false},"excerpt":{"rendered":"
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