Mini Chicken Pot Pie RECIPE-COOKING WITH BRIGHT EYES Ingredients 2 cups cooked chicken, shredded or diced 1 cup frozen mixed vegetables (peas, carrots, and corn) 1/3 cup unsalted butter 1/3 cup all-purpose flour 1 3/4 cups chicken broth 2/3 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 package refrigerated pie crusts (2 crusts) 1 egg, beaten Instructions Preheat the oven to 375°F (190°C). Lightly grease a muffin tin. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Cook for 3–5 minutes, stirring frequently, until the mixture thickens. Stir in the salt, black pepper, garlic powder, onion powder, cooked chicken, and frozen vegetables. Remove from the heat and let the filling cool slightly. Roll out the pie crusts and cut circles large enough to fit into the muffin tin cups, along with smaller circles for the tops. Press the larger circles into the muffin cups, making sure the dough covers the bottoms and sides. Spoon the chicken mixture evenly into each crust, filling each cup about three-quarters full. Place the smaller dough circles over the filling. Pinch the edges to seal and cut a small slit in each top to release steam. Brush the tops with beaten egg. Bake for 20–25 minutes, or until the crusts are golden brown and the filling is bubbling. Let the mini pot pies cool in the tin for 5 minutes before carefully removing and serving. Prep Time: 25 minutes - @brighteyes847