Mini Chicken Pot Pies

Instructions

1. Preheat oven:
   • Set to 400°F (200°C). Grease a muffin tin or mini tart pans.
2. Prepare the filling:
   • In a saucepan, melt butter over medium heat.
   • Whisk in flour and cook 1–2 minutes until lightly golden.
   • Gradually add chicken broth and milk, whisking constantly to avoid lumps.
   • Cook until thickened, about 3–5 minutes.
   • Stir in chicken, frozen vegetables, salt, pepper, and thyme. Remove from heat.
3. Prepare the crusts:
   • Roll out pie crusts slightly and cut into circles large enough to line muffin cups with a little overhang.
   • Press crusts into greased muffin tin.
4. Assemble mini pot pies:
   • Spoon filling into each crust-lined cup.
   • Cut remaining dough into smaller circles or shapes for the tops and place over the filling.
   • Press edges to seal and brush with beaten egg.
5. Bake:
   • Bake for 20–25 minutes or until crust is golden brown and filling is bubbly.
   • Let cool 5 minutes before serving.

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💡 Tips

• Use rotisserie chicken for a super quick version.
• Add a little shredded cheese to the filling for extra richness.
• Freeze unbaked pies: wrap individually and bake straight from frozen, adding a few extra minutes.
• For a healthier twist, use puff pastry or whole wheat pie crusts.

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If you want, I can also give you a shortcut version using biscuit dough for the crust — super quick and just as tasty! Do you want me to do that?