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2 packages refrigerated pie crusts (4 crusts total)
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven:
Set your oven to 425°F (220°C).
Prepare the filling:
In a large saucepan, melt the butter over medium heat.
Stir in the flour, salt, black pepper, onion powder, and garlic powder until well combined.
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and begins to boil.
Reduce the heat and simmer for an additional minute.
Stir in the cooked chicken, peas, carrots, corn, and diced potatoes. Remove from heat.
Prepare the crusts:
Roll out the pie crusts and use a round cutter (about 3.5-4 inches in diameter) to cut circles for the bottom crusts.
Press the circles into the wells of a muffin tin to form the bottom crusts.
Assemble the pies:
Spoon the chicken mixture into each pie crust, filling them nearly to the top.
Cut smaller circles from the remaining pie crusts for the top crusts and place them over the filling.
Press the edges together to seal and use a fork to crimp the edges. Cut small slits in the top of each pie for steam to escape.
Brush the tops with the beaten egg.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
Cool and serve:
Allow the pies to cool for a few minutes in the muffin tin before removing them. Serve warm.
Enjoy your mini chicken pot pies!
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