In a medium saucepan over medium heat, melt butter.
Stir in flour, salt, pepper, and garlic powder to make a roux, cooking 1–2 minutes.
Gradually whisk in chicken broth and milk until smooth.
Add diced chicken and frozen vegetables. Cook for 3–5 minutes until thickened. Remove from heat and let cool slightly.
2. Assemble the Mini Pies:
Preheat oven to 375°F (190°C).
Roll out pie crusts and cut into circles slightly larger than your muffin pan cavities.
Press dough into greased muffin tins.
Spoon filling into each crust-lined cup.
Cut additional dough for tops, place over filling, and crimp edges to seal. Cut small slits on top for steam to escape.
Brush tops with beaten egg.
3. Bake:
Bake for 25–30 minutes, or until crust is golden brown.
Let cool 5 minutes before removing from muffin tins.
Tips:
You can make these ahead and freeze them before baking—just bake a few extra minutes from frozen.
Swap chicken for turkey or even a vegetarian filling for variety.
Add a sprinkle of shredded cheese on top before baking for extra flavor.
If you want, I can also give you a “super quick 15-minute” version using store-bought rotisserie chicken and puff pastry for ultra-fast mini pies. Do you want me to share that?
