kosher salt and freshly ground black pepperto taste
4refrigerated pie crusts2 packages
1large eggbeaten
Instructions
Add the chicken broth to a small saucepan and allow to heat on the stove.
2 cups unsalted chicken broth
In the meantime, add the butter to a Dutch oven or skillet and heat to medium heat. Add the chopped onion and celery and cook for 5 minutes, until translucent. Add the garlic and cook a further 2 minutes.
Add the flour and continue to whisk until the lumps have disappeared and it’s a kind of creamy consistency.
¼ cup all-purpose flour
Stir in the warmed chicken broth, the cream, shredded chicken, and frozen peas and carrots.
1 cup heavy whipping cream, 12 ounces frozen peas and carrots, 4 cups cooked shredded chicken
Stir well and bring to a boil. Turn down to a simmer and do a taste test. Season with salt and pepper to taste.
kosher salt and freshly ground black pepper
While the filling mixture is simmering, roll out the pie crust on a lightly floured surface. Using a 3-inch 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.
4 refrigerated pie crusts
Spoon ¼ cup of the filling into each dough-filled round.
Using the same 3-inch 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.
1 large egg
Bake in a 425°F oven for about 20-25 minutes.
Remove and allow to cool for 10 minutes before eating.
Notes
Serving size is 2 mini pot pies. This recipe makes 20 mini chicken pot pies.Storage: Store mini chicken pot pies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.