Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- In a skillet, melt butter over medium heat. Add onions and celery, and sauté until soft (about 3-4 minutes).
- Stir in the cooked chicken, frozen vegetables, garlic powder, thyme, salt, and pepper.
- Pour in the chicken broth and milk. Cook until the mixture is heated through and slightly thickened (about 5 minutes). Remove from heat.
- Prepare the Crust:
- Roll out the pie crusts and cut out circles using a round cutter or glass (about 4-5 inches in diameter).
- Press half of the circles into the bottom of a greased muffin tin to form the base.
- Assemble the Mini Pies:
- Fill each pie crust in the muffin tin with the chicken filling.
- Top with another pie crust circle, sealing the edges with a fork. Cut a small slit in the top for steam to escape.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
- Cool and Serve:
- Allow to cool slightly before removing from the tin. Serve warm.
Enjoy your mini chicken pot pies!
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