Mini Chicken Pies
Ingredients:
- 1 pound cooked chicken, chopped
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 package refrigerated pie crusts
- Salt and pepper to taste
- Egg wash (1 egg beaten with a splash of water)
Instructions:
1. Preheat oven to 375°F and spray a muffin tin with non-stick cooking spray.
2. In a saucepan, combine chicken, mixed vegetables, chicken broth, flour, and milk. Cook over medium heat until mixture thickens. Season with salt and pepper.
3. Roll out pie crusts and use a cookie cutter or glass to cut out circles slightly larger than the muffin tin cups.
4. Place pie crust circles into the muffin tin cups, pressing gently to form a crust.
5. Fill each crust with chicken and vegetable mixture, then top with another pie crust circle. Press edges together to seal.
6. Brush the tops of the pies with egg wash.
7. Bake for 20-25 minutes or until golden brown.
8. Allow pies to cool slightly before serving.