Instructions 👨🍳
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
Add the flour to the skillet and stir to combine, cooking for about 1 minute.
Gradually whisk in the chicken broth and milk. Continue to cook, stirring frequently, until the mixture thickens and becomes a creamy sauce.
Stir in the diced chicken, frozen peas and carrots, dried thyme, and dried rosemary. Season with salt and pepper to taste. Cook for another 3-4 minutes, then remove from heat.
Prepare the Crust:
Roll out the pie crusts on a lightly floured surface. Use a round cutter or glass to cut out circles of dough that are slightly larger than the diameter of your muffin tin cups.
Gently press the dough circles into the cups of a greased muffin tin, making sure they cover the sides and bottom.
Assemble the Pot Pies:
Spoon the chicken mixture evenly into the prepared pie crusts in the muffin tin.
If you have extra dough, you can use it to cut out small circles or lattice strips to place on top of the filling, or simply leave them open-faced.
Brush the top edges and any dough decorations with the beaten egg for a golden finish.
Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin. Garnish with chopped parsley or thyme if desired.
Prep Time ⏲️ 15 minutes
Cook Time ⏲️ 25 minutes
Total Time ⏲️ 40 minutes
Servings 🍽️ 12 mini pot pies
These mini chicken pot pies are perfect for a cozy meal or as a delicious appetizer for a gathering. Enjoy!