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The first time I made these for a game night everyone fought for seconds and the tin was empty before halftime
Ingredients
- Cooked chicken: buy a rotisserie or use leftovers for convenience juicy pieces make the filling hearty
- Frozen mixed vegetables: look for bright colors and avoid freezer burn for best flavor
- Onion and celery: fresh and crisp vegetables add natural sweetness and depth
- Butter: unsalted is best for controlling the flavor adds richness to the sauce
- All-purpose flour: helps thicken the filling a must for creamy texture
- Chicken broth: use low sodium for seasoning control choose high quality for more robust taste
- Milk: whole or 2 percent makes the sauce velvety creamy
- Garlic powder: boosts the savory flavor use fresh garlic if time allows
- Dried thyme: adds gentle herbal notes try to use freshly dried for best aroma
- Salt and pepper: taste as you go to avoid oversalting
- Refrigerated pie crusts: check for golden color and no cracks for good flakiness
- Egg: for egg wash makes the tops shiny and golden look for bright orange yolks
Step-by-Step Instructions
- Prep the Oven and Pans:
- Preheat your oven to 425 Fahrenheit which ensures a golden crust later Grease a standard muffin tin well or line with parchment rounds so pies lift out cleanly
- Make the Vegetable Base:
- Melt butter in a skillet over medium heat Add onions and celery and cook for three to four minutes They should become translucent and smell mellow not burnt This builds the flavor foundation
- Build the Roux:
- Sprinkle flour over the softened veggies Stir well for about one minute The flour should coat everything and begin bubbling but not brown This step thickens the sauce
- Create the Creamy Filling:
- Slowly drizzle in chicken broth while whisking Then pour in the milk Whisk constantly and let it bubble for three to five minutes until the mixture has thickened into a rich sauce
- Stir in Chicken and Veggies:
- Take the skillet off the heat Add the cooked chicken frozen mixed veggies garlic powder thyme salt and pepper Stir and taste to see if flavor needs adjusting Let cool a few minutes for easier handling
- Shape the Pie Crusts:
- Roll out the pie dough on a lightly floured counter Cut circles between four and five inches wide Use a glass or biscuit cutter Gently press dough rounds into the muffin wells making sure there is no tearing
- Fill Each Pie:
- Spoon the creamy chicken and veggie filling evenly into each crust Fill almost right to the top but do not overfill or they will bubble over
- Add Lids and Finish:
- Top each pie with dough shapes or another piece of crust Pinch edges together for a seal Optional but adds a pretty touch Brush tops lightly with beaten egg for extra shine
- Bake to Golden Perfection:
- Slide the muffin tin into the hot oven Bake for fifteen to twenty minutes Watch for a deep golden color on the crusts and bubbling sauce beneath
- Cool and Serve:
- Let the pies cool five minutes out of the oven This helps them set so they pop out of the tin without breaking Serve warm and enjoy every bite
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