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### Instructions
**Step 1: Prepare the Chicken and Vegetables**
To start, you’ll need cooked chicken. If you’re starting with raw chicken, simply cook the chicken by boiling, grilling, or baking it. Once cooked, shred the chicken into bite-sized pieces. Alternatively, if you have leftover chicken, this is the perfect way to use it!
Next, in a medium-sized skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. Then, add the frozen peas and carrots (or any other vegetables you’ve chosen) to the skillet. Cook for about 2 minutes to heat them through.
**Step 2: Make the Creamy Filling**
Once the vegetables are softened, sprinkle the flour over the mixture and stir well to coat. This will create a roux that helps thicken the filling. Continue to cook for 1-2 minutes, making sure not to burn the flour.
Next, gradually pour in the chicken broth while stirring continuously. Once the broth is fully incorporated, add the heavy cream. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens to a creamy consistency.
Add the shredded chicken to the mixture, along with the salt, pepper, thyme, rosemary, paprika, and garlic powder. Stir in the cheese until it melts and the sauce becomes smooth and cheesy. Taste and adjust the seasoning if needed. Once everything is well combined and the filling is thick and creamy, remove the skillet from heat and set aside.
**Step 3: Prepare the Pie Crusts**
While the filling is cooling slightly, prepare your mini pie crusts. If you’re using store-bought pie crusts, roll them out on a lightly floured surface. You’ll need to cut circles that are about 4 inches in diameter to fit your mini pie pans. If you’re using a muffin tin, make sure to press the dough into the wells, ensuring it covers the sides and bottom.
**Step 4: Assemble the Mini Pot Pies**
Preheat your oven to 375°F (190°C). Grease your muffin tin or mini pie pans with a little cooking spray or butter to prevent sticking.
Now, it’s time to assemble the mini pot pies. Place a dough circle in each muffin tin or mini pie pan. Spoon the creamy chicken and vegetable filling into each crust, making sure it’s evenly distributed.
For the top crust, cut additional dough circles to fit over the filling. Place the top crusts on each pie, pressing the edges together to seal them. You can use a fork to crimp the edges or your fingers to pinch them tightly.
**Step 5: Bake and Serve**
Brush the top of each mini pot pie with the beaten egg to give them a golden, shiny finish. This will help the crust achieve a beautiful, crispy texture as it bakes.
Place the mini pot pies in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on them as they bake to ensure the crust doesn’t over-brown.
Once done, remove the mini pot pies from the oven and let them cool for a few minutes before serving. They’ll be hot and creamy inside, so allow them to set for a bit to avoid burning your mouth.
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### Tips for Success
– **Use Rotisserie Chicken**: For a quicker and more convenient option, consider using rotisserie chicken. It adds flavor and saves you time on cooking and shredding the chicken.
– **Customize the Veggies**: Feel free to customize the vegetables to your liking. You can add mushrooms, potatoes, or even swap the peas and carrots for something else.
– **Frozen Pie Crust**: If you want to save time, you can use frozen mini pie crusts, which are available at most grocery stores. Just ensure that they are thawed before use.
– **Freezer-Friendly**: These mini pot pies freeze well! You can make a batch and freeze them before baking. To bake from frozen, add about 10 extra minutes to the baking time.
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### Variations to Try
While the recipe above is a classic, there are many ways to customize your Mini Cheesy Chicken Pot Pies based on your family’s preferences. Here are a few fun variations:
1. **Buffalo Chicken Pot Pies**: Add some spicy buffalo sauce to the filling for a bold, spicy twist. This variation is perfect for those who love a little heat.
2. **Vegetarian Pot Pies**: Omit the chicken and use a variety of vegetables such as zucchini, bell peppers, and sweet potatoes for a hearty vegetarian option.
3. **Chicken Alfredo Pot Pies**: Replace the chicken broth and cream with Alfredo sauce for a richer, creamier filling.
4. **Herbed Chicken Pot Pies**: Experiment with different herbs, such as basil or oregano, for an Italian twist. You can even sprinkle Parmesan cheese on top of the crust before baking for an extra layer of flavor.
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### Conclusion
Mini Cheesy Chicken Pot Pies are a fantastic, easy-to-make comfort food that your family will love. Whether you’re making them for a weeknight dinner, a special occasion, or just because, they’re sure to be a hit with everyone at the table. With their tender, creamy filling and flaky, golden crust, these little pies are not just a meal—they’re an experience to savor. You can customize the filling to suit your tastes, make them ahead of time, and even freeze them for later. No matter how you make them, Mini Cheesy Chicken Pot Pies are a true family favorite that will warm hearts and bellies alike.
