4cupscooked shredded chickenwe used a rotisserie chicken
Salt and Pepper to taste
4store-bought pie crusts
Add chicken broth to a small saucepan and allow to heat on the stove.
In the meantime, add the butter to a Dutch oven or skillet and heat to a medium heat. Add the chopped onions and celery and cook 5 minutes until translucent. Add garlic and cook a further 2 minutes.
Add Seasonall, garlic powder and thyme and stir into the mixture.
Add flour and continue to whisk while the flour settles in, until the lumps have disappeared and it’s a kind of creamy consistency.
Stir in the warmed chicken broth, the cream, shredded chicken and frozen peas and carrots.
Stir well and bring to a boil. Turn down to a simmer and do a taste test. Season with salt and pepper to taste.
While the filling mixture is simmering roll out the pie crust on a lightly floured surface. Using a 3” cookie cutter, or a ramekin, or something of similar size, cut out circles of the dough. Add each circle to a cupcake hole in a cupcake tray. Using your fingers press to fill the well evenly.
Spoon ¼ Cup of the filling into each dough filled round.
Using the same 3” shape, cut slices through to create lengths of dough to top each pie, in both directions.
Brush the beaten egg over the top of each pie, lightly.
Bake in the oven for about 20-25 minutes.
Remove and allow to cool for 10 minutes before eating.
Serving size is 2 mini pot pies. This recipe makes 20 mini chicken pot pies.