Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease or line a muffin tin or use individual foil pie tins.
Make the Filling
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook for 1 minute.
Thicken the Sauce
Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. Slowly whisk in the chicken broth and milk. Simmer for 4–5 minutes, stirring often, until thickened.
Add Chicken and Vegetables
Stir in the cooked chicken, peas and carrots, salt, pepper, and thyme. Let it all simmer together for another 3 minutes. Remove from heat and let cool slightly.
Assemble the Pies
Roll out the pie crusts and cut circles large enough to fit into the muffin or pie tins. Press into the bottom and sides of the tins. Spoon the filling into each crust, then cover with another piece of dough. Seal the edges with a fork and cut slits in the center to allow steam to escape.
Egg Wash
Lightly brush the tops with beaten egg for a golden finish.
Bake
Bake for 25–30 minutes, or until the crust is golden brown and cooked through.
Cool and Serve
Let the pies cool for 5–10 minutes before removing them from the tins. Serve warm.
Conclusion
These Mini Chicken Pot Pies are the ultimate comfort food—crispy on the outside, creamy on the inside. Serve them with a fresh salad or roasted veggies for a complete meal. They’re great for freezing, lunchboxes, or easy dinners any time!
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