Easy Mini Chicken Pot Pies

Ingredients

• 12 cup cooked chicken(280g)
• 21 cup frozen mixed vegetables(130g)
• 30.33 cup onion(50g)
• 42 tablespoon butter(28g)
• 52 tablespoon all-purpose flour(16g)
• 61 cup chicken broth(240g)
• 70.5 cup milk(120g)
• 80.5 teaspoon salt(3g)
• 90.25 teaspoon black pepper(0.5g)
• 100.5 teaspoon garlic powder(1.5g)
• 111 package refrigerated pie crusts(400g)
• 121 egg(50g)

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone baking cups.
2. 2In a skillet over medium heat, melt the butter. Add diced onions and sauté until soft, about 2–3 minutes.
3. 3Stir in the flour to make a roux, cooking for 1 minute.
4. 4Slowly whisk in the chicken broth and milk until smooth. Cook and stir until thickened, about 3–4 minutes.
5. 5Add the cooked chicken, frozen mixed vegetables, salt, black pepper, and garlic powder (if using). Mix well and remove from heat.
6. 6Roll 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.
7. 7Fill each crust with the chicken mixture.
8. 8Cut smaller rounds for the tops and place over the filling. Seal the edges and cut a small slit in the center for venting.
9. 9Brush the tops with beaten egg.
10. 10Bake for 20–25 minutes, or until the crust is golden brown.
11. 11Let cool slightly before serving.