Mini chicken pot pies

Title: Mini Chicken Pot Pies

Ingredients:

For the Filling:

• 1 cup cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk

For the Pastry:

• 2 sheets refrigerated pie crusts or homemade pie crust
• 1 egg (for egg wash)
• Sesame seeds or poppy seeds (optional, for topping)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare Chicken Filling:
   • In a saucepan, melt butter over medium heat. Stir in the flour, salt, pepper, and dried thyme until well combined to create a roux.
3. Add Liquid Ingredients:
   • Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens and becomes a smooth sauce.
4. Combine Chicken and Vegetables:
   • Add the cooked chicken and thawed mixed vegetables to the sauce. Stir until the filling is well combined. Remove from heat.
5. Roll Out Pie Crusts:
   • Roll out the pie crusts on a lightly floured surface. Using a round cutter or a glass, cut out circles that fit into the wells of a muffin tin.
6. Line Muffin Tin:
   • Press each circle of pie crust into the wells of a greased muffin tin, forming mini pie crusts.
7. Fill with Chicken Mixture:
   • Spoon the chicken and vegetable mixture into each mini pie crust, filling them almost to the top.
8. Cover with Pie Crust:
   • Cut additional circles for the pie crust tops or create a lattice pattern. Place the circles or lattice on top of each mini pie, sealing the edges.
9. Egg Wash and Optional Toppings:
   • Beat the egg and brush it over the tops of the mini pot pies. Sprinkle with sesame seeds or poppy seeds if desired.
10. Bake:
    • Bake in the preheated oven for 15-20 minutes or until the crust is golden brown.
11. Cool and Serve:
    • Allow the mini chicken pot pies to cool for a few minutes before carefully removing them from the muffin tin. Serve warm.

Time and Intensity:

• Preparation Time: 20 minutes
• Cooking Time: 15-20 minutes
• Total Time: Approximately 35-40 minutes
• Intensity: Moderate

Note: These mini chicken pot pies are perfect for parties, potlucks, or as a delightful appetizer. Feel free to customize the filling with your favorite herbs and spices for added flavor. Enjoy the comforting and individual-sized portions!