Chicken Pot Pie CupsMini Chicken Pot Pies: A Bite of ComfortIngredients:2 …
Chicken Pot Pie Cups
Mini Chicken Pot Pies: A Bite of Comfort
Ingredients:
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup potatoes, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
2/3 cup milk
2 packages (14 ounces each) refrigerated pie crusts
Directions:
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Add the onions, celery, and potatoes. Cook until they start to soften, about 5 minutes.
Stir in the flour, salt, pepper, and thyme until well combined.
Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and boils. This will take about 5-7 minutes.
Stir in the shredded chicken and frozen vegetables. Remove from heat.
Roll out the pie crusts and use a biscuit cutter or glass to cut circles that will fit into the cups of a muffin tin.
Press the pie crust circles into the bottom and up the sides of each cup in the muffin tin.
Spoon the chicken and vegetable mixture into each crust-lined cup.
Cover each cup with another pie crust circle and crimp the edges to seal.
Cut small slits in the tops of the pies to vent.
Bake for 30-35 minutes, or until the pies are golden brown and bubbling.
Allow to cool slightly before serving.
Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour and 5 minutes
Kcal: Approximately 320 kcal per serving | Servings: 12 servings
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