Mini Chicken Pot Pies

Instructions:

1. Prepare the Filling:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
   • Stir in the shredded chicken and mixed vegetables, cooking for another 2-3 minutes until the vegetables are slightly softened.
   • Add the cream of chicken soup, milk, salt, pepper, and thyme. Stir everything together and cook for 5 minutes until the mixture is hot and well combined. Set aside to cool slightly.
2. Prepare the Crust:
   • Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin with nonstick spray.
   • Roll out the pie crusts on a lightly floured surface. Using a round cookie cutter or a glass (about 3-4 inches in diameter), cut out circles of dough. You’ll need enough circles to line and top each muffin cup (about 12-14 circles for the bottom crust and the same for the top).
3. Assemble the Mini Pot Pies:
   • Press each dough circle into the prepared muffin tin, gently pressing to fit each cup and creating a mini pie shell. Spoon 1-2 tablespoons of the prepared chicken mixture into each dough-lined cup.
   • Top each filled cup with another dough circle, pinching the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
   • Brush the tops with beaten egg for a glossy finish (optional) and cut a small slit in the center of each top crust to allow steam to escape.
4. Bake the Mini Pot Pies:
   • Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.
   • Let the pot pies cool in the muffin tin for 5 minutes before carefully removing them. Use a knife to gently loosen the edges if needed.
5. Serve and Enjoy:
   • Serve these Mini Chicken Pot Pies warm with a side salad or on their own as a tasty appetizer. They are perfect for lunchboxes, parties, or cozy family dinners.

Tips for Perfect Mini Chicken Pot Pies:

• Crust Options: You can also use puff pastry for a flakier top crust. Simply cut the puff pastry into squares and place on top of each pot pie before baking.
• Chicken Alternatives: Swap the chicken for turkey, ham, or even sautéed mushrooms for a vegetarian version.
• Storage: Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions:

• Pair these Mini Pot Pies with a fresh green salad or roasted vegetables for a complete meal.
• They also make a great addition to a buffet table or as finger food at gatherings.
• For a little extra flavor, sprinkle shredded cheese on top before baking for a cheesy twist.