Here’s a detailed, unique article on making Mini Chicken Pot Pies, complete with step-by-step instructions:

Mini Chicken Pot Pies: Comfort Food in Bite-Sized Perfection

If you’re craving the warm, homey taste of classic chicken pot pie but want something perfectly portioned, mini chicken pot pies are your answer. These adorable little pies deliver all the creamy, savory goodness of the traditional dish in an individually baked format that’s perfect for lunches, dinner parties, or even freezer-friendly meals. Follow this step-by-step guide to create a batch of golden, flaky mini pies that will impress everyone at your table.

Ingredients

For the Filling:

• 2 cups cooked chicken, diced (rotisserie chicken works great)
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk or cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder (optional)

For the Crust:

• 2 sheets of puff pastry or store-bought pie dough
• 1 egg (for egg wash)
• 1 tablespoon water

Step-by-Step Method

Step 1: Prepare the Filling

1. Cook the vegetables: In a medium saucepan, melt butter over medium heat. Add diced carrots and celery. Sauté for about 5 minutes until slightly tender.
2. Make the roux: Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This forms a thickening base.
3. Add liquids: Slowly pour in chicken broth and milk while stirring continuously to avoid lumps. The mixture should thicken into a creamy sauce within 3–4 minutes.
4. Season and combine: Add salt, pepper, thyme, and garlic powder. Stir in the diced chicken and peas. Remove from heat and allow the filling to cool slightly.

Tip: Letting the filling cool prevents the puff pastry from becoming soggy.

Step 2: Prepare the Mini Pie Shells

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Roll out dough: On a lightly floured surface, roll out your puff pastry or pie dough. Cut into circles large enough to fit into a muffin tin (approximately 4-inch diameter for bottom crusts).
3. Line the muffin tin: Grease a muffin tin with butter or non-stick spray. Press each dough circle into the muffin cups to form the base and sides.

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