Mini Chicken Pot Pies

Makes

12 mini pot pies

Ingredients

Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme

Crust

• 1 package refrigerated pie crusts (2 crusts) or homemade pie dough
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling

1. Melt butter in a skillet over medium heat.
2. Stir in flour and cook for 1 minute.
3. Gradually whisk in chicken broth and milk.
4. Cook until the sauce thickens, about 3–4 minutes.
5. Add chicken, mixed vegetables, salt, pepper, and thyme.
6. Remove from heat and let cool slightly.

2. Prepare the Muffin Tin

1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin tin.
3. Roll out the pie crust and cut 12 circles large enough to fit the muffin cups.
4. Press the circles into the muffin cups.

3. Fill and Top

1. Spoon the chicken mixture into each crust-lined cup.
2. Cut smaller circles or strips from the remaining dough for the tops.
3. Place on top and seal the edges lightly.
4. Cut a small slit in each top crust.
5. Brush with beaten egg.

4. Bake

1. Bake for 20–25 minutes, or until golden brown.
2. Let cool in the pan for 5 minutes.
3. Carefully remove and serve warm.

Approximate Nutrition (Per Mini Pie)

• Calories: 180
• Protein: 9 g
• Fat: 9 g
• Carbohydrates: 15 g