Ingredients
Scale
- 2 tablespoons butter
- 1 onion, finely chopped
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- Salt and pepper to taste
- 1 package (about 14.1 oz) refrigerated pie crusts
- 1 egg, beaten for egg wash
Instructions
- Preheat and Prepare: Set your oven to 375°F (190°C). Grease a muffin tin.
- Cook Onion and Flour: In a skillet, melt butter over medium heat. Add onion, cooking until translucent. Stir in flour and cook for a minute to remove the raw taste.
- Make the Sauce: Gradually add chicken broth and milk, stirring continuously until the sauce thickens.
- Add Filling Ingredients: Mix in shredded chicken and frozen vegetables. Season with salt and pepper, cooking until everything is well combined and the vegetables are tender.
- Prepare the Crusts: Unroll the pie crusts and cut out rounds slightly larger than your muffin cups. Press these into the tin.
- Fill the Pies: Spoon the chicken mixture into each crust-lined cup. Top with smaller dough rounds, sealing the edges.
- Apply Egg Wash: Brush the tops with beaten egg and make small slits in each to allow steam to escape.
- Bake: Place in the oven and bake for 25-30 minutes or until golden brown.
- Cool and Serve: Let the pies cool slightly before removing from the tin. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes