Indulge your taste buds in the comforting embrace of our Easy Mini Chicken Pot Pies – a culinary delight that transforms the classic into bite-sized perfection. This recipe is a symphony of flavors and textures, encapsulated in a golden, flaky crust, creating a savory experience that will leave you craving more. Get ready to embark on a journey of culinary bliss as we guide you through crafting these delightful mini pot pies.
🍲 Ingredients:
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 pre-made pie crusts (or homemade if preferred)
- Optional: Fresh parsley for garnish
👩🍳 Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Chicken: Cook the chicken breasts until fully done, then shred into bite-sized pieces.
- Cook Vegetables: In a saucepan, cook the frozen mixed vegetables according to package instructions. Drain excess liquid and set aside.
- Create Roux: In a large saucepan, melt butter over medium heat. Stir in the flour, salt, black pepper, onion powder, and garlic powder until well combined, creating a roux.
- Add Liquid Ingredients: Gradually whisk in the chicken broth and milk, ensuring a smooth consistency. Allow the mixture to simmer until it thickens.
- Combine Ingredients: Add the shredded chicken and cooked vegetables to the sauce, stirring until the filling is evenly mixed.
- Prepare Pie Crusts: Roll out the pie crusts and cut them into circles using a round cutter or a glass.
- Assemble Mini Pies: Press each pie crust circle into the cups of a muffin tin, creating mini pie shells.
- Fill with Chicken Mixture: Spoon the chicken and vegetable mixture into each mini pie shell.
- Cover and Seal: Place another pie crust circle on top of each mini pie, sealing the edges with a fork.
- Bake: Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
- Serve and Garnish: Allow the mini chicken pot pies to cool slightly before serving. Garnish with fresh parsley if desired.
Experience the warmth of home-cooked goodness with our Easy Mini Chicken Pot Pies. This recipe promises a savory escape into culinary excellence, blending the simplicity of preparation with the rich, comforting taste of a timeless classic. Whether served as a delightful appetizer or a main course, these mini pot pies are a testament to the art of creating memorable meals. Elevate your dining experience with each golden, flaky bite. 🥧✨
