mini chicken pot pie – comfort food made bite size

How To Make mini chicken pot pie – comfort food made bite size

• Step 1
  1.Preheat oven to 425 degrees. Spray mini cupcake pans with cooking spray.
• Step 2
  2.Combine chicken, carrots, peas and celery in saucepan. Add just enough water to cover ingredients and bring to a boil. Cook 15 minutes then remove from heat; strain and set aside.
• Step 3
  3.Cook onions in butter on medium heat until soft and translucent. Stir in flour, salt and black pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until very thick, stirring occasionally. Remove from heat, mix in chicken and vegetables; set aside
• Step 4
  4.Unroll pie dough and cut 32 circles with a 3½” cookie cutter. Fit 16 pie dough circles into bottom of mini muffin pan, making sure there’s enough dough left on top to pinch together with the top.
• Step 5
  5.Spoon chicken mixture into pie crust heaping slightly. Brush edges of bottom pie crusts with egg wash to adhere top crust. Place remaining pie tops on each cup; pinch top and bottom layers together. Flute edges or press with fork to seal.
• Step 6
  6.Cut small slits into tops so steam can escape during baking and brush egg wash over pies for a golden, shiny finish.
• Step 7
  7.Bake 10–15 minutes or until crust is golden brown and filling starts to bubble. Let cool at least 10 minutes before serving
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