Ingredients
For the Filling:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/3 cup onion, diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
Salt and black pepper, to taste
1/2 teaspoon garlic powder (optional)
For the Crust:
1 package refrigerated pie crusts (or puff pastry), thawed
1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone baking cups.
2. Prepare the filling:
In a skillet over medium heat, melt the butter. Add diced onions and sauté until soft (2–3 minutes).
Stir in the flour to make a roux, cooking for 1 minute. Slowly whisk in the chicken broth and milk until smooth.
Cook and stir until thickened (about 3–4 minutes). Add the chicken, vegetables, and seasonings. Mix well and remove from heat.
3. Assemble the pies:
Roll out the pie crust and cut out circles large enough to fit into each muffin cup, with some overhang.
Press crusts into the muffin cups. Fill each with the chicken mixture.
Cut smaller rounds for the tops and place over the filling. Seal the edges and cut a small slit in the center for venting.
Brush with egg wash for a golden finish.
4. Bake for 20–25 minutes, or until the crust is golden brown. Let cool slightly before serving.
