Looking for a tasty and simple dinner recipe? Try these mini chicken pot pies! They are perfect for a quick and easy meal that the whole family will love.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 refrigerated pie crusts
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion, celery, and carrot, and cook until vegetables are tender.
- Add diced chicken to the skillet and cook until no longer pink.
- Stir in flour, salt, black pepper, and celery seed. Gradually add chicken broth and milk, stirring constantly, until the mixture thickens.
- Add frozen mixed vegetables and continue to cook until heated through.
- Roll out pie crusts and use a large cookie cutter or round object to cut out circles that will fit into the cups of a muffin tin.
- Place pie crust circles into the muffin tin cups.
- Spoon chicken and vegetable mixture into the cups, filling each one to the top.
- Cut out smaller circles from the remaining pie crust and place them on top of each mini pot pie, sealing the edges with a fork.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Serve these mini chicken pot pies hot and enjoy their deliciousness! This recipe is sure to become a family favorite.
