Mini Chicken Pot Pies
Ingredients:
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots (mixed vegetables)
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk or cream
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
1 package refrigerated biscuit dough or puff pastry
1 egg (for egg wash)
Instructions:
Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
Prepare Filling
Melt butter in a pan over medium heat.
Stir in flour and cook for about 1 minute while stirring.
Slowly add chicken broth and milk, stirring constantly until the sauce thickens.
Add chicken, vegetables, salt, pepper, and optional seasonings. Mix well and remove from heat.
Prepare Dough
Roll out biscuit dough or puff pastry.
Cut circles large enough to line the muffin cups.
Press dough into each muffin cup, forming a small bowl.
Fill the Pies
Spoon chicken mixture into each dough cup.
Cut smaller dough circles for the tops and place over filling.
Seal edges lightly and cut small slits on top.
Egg Wash
Beat the egg and brush it over the tops for a golden finish.
Bake
Bake for 20–25 minutes or until the crust is golden brown.
Cool & Serve
Let them cool for about 5 minutes before removing from the pan. Serve warm.
