Mini Chicken Pot Pies

Ingredients:

1 tbsp olive oil

1 lb cooked chicken breast, shredded or diced

1/2 cup frozen mixed vegetables (peas, carrots, corn, etc.)

1/4 cup diced onion

1/2 cup chicken broth

1/2 cup heavy cream

Salt and black pepper, to taste

1/4 tsp dried thyme

1/4 tsp garlic powder

1 package refrigerated pie crusts (2 crusts)

1 egg, beaten (for egg wash)

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a muffin tin.

Prepare the Filling:

In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the frozen vegetables, chicken broth, and heavy cream. Stir in the chicken, salt, pepper, thyme, and garlic powder. Let it simmer for 4-5 minutes, or until the mixture thickens slightly. Remove from heat and let cool slightly.

Prepare the Crusts:

Roll out the pie crusts and use a round cutter (about 4 inches in diameter) to cut circles from the dough. Place one dough circle in each muffin tin cup, pressing down gently to form the crust.

Fill the Pies:

Spoon the chicken filling into each crust, filling almost to the top. Place a smaller dough circle on top of each pie and pinch the edges to seal. Cut small slits in the top crusts to allow steam to escape. Brush with beaten egg for a golden finish.

Bake:

Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pies to cool in the tin for a few minutes before removing.

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Total Time: 35-40 minutes #chickenrecipes #recipes #lemon8diarychallenge