Loaded Mini Chicken Pot Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin.
• STEP 2.In a skillet, cook the chicken until no longer pink. Remove from heat and shred.
• STEP 3.In the same skillet, sauté onions and garlic until fragrant. Add mixed vegetables and cook until tender.
• STEP 4.In a separate saucepan, melt butter and whisk in flour to make a roux. Gradually add chicken broth and milk, stirring until thickened.
• STEP 5.Combine the shredded chicken, vegetable mixture, and sauce in a bowl. Season with salt, pepper, and any desired herbs or spices.
• STEP 6.Roll out the pastry dough and cut into circles to fit the muffin tin. Press the dough into each cup, leaving some overhang.
• STEP 7.Fill each cup with the chicken and vegetable mixture. Fold the overhanging dough over the filling.
• STEP 8.Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
• STEP 9.Remove from the oven and let cool for a few minutes before serving. Top with shredded cheese and crispy bacon.

Cooking Tips

• You can use store-bought or homemade pastry dough for this recipe.
• Feel free to customize the filling by adding your favorite herbs or spices.
• These mini pot pies can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving.

Storage and Serving

• Leftover pot pies can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pot pies in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the loaded mini chicken pot pies as a main dish with a side salad or steamed vegetables for a complete meal.