Easy Mini Chicken Pot Pies

Instructions:

1. Preheat the oven:
   Set oven to 400°F (200°C). Lightly grease a muffin tin or six small ramekins.
2. Cook the filling:
   In a skillet, melt butter over medium heat. Add onions and carrots, sauté for 3–4 minutes until softened. Stir in peas, garlic powder, thyme, salt, and pepper. Sprinkle flour and cook for 1 minute to form a roux.
3. Add liquids:
   Slowly whisk in chicken broth and milk, stirring constantly until the mixture thickens, about 3–5 minutes.
4. Stir in chicken:
   Add the shredded chicken, stir well, and cook another 1–2 minutes. Remove from heat and let cool slightly.
5. Prepare the pastry:
   Roll out puff pastry sheets. Cut six large circles to fit the muffin cups or ramekins and six smaller rounds for tops. Press the larger circles into the cups, forming the base.
6. Fill and seal:
   Spoon chicken mixture evenly into each pastry shell. Top with the smaller rounds and press edges to seal. Cut a slit in each top for venting.
7. Brush and bake:
   Brush tops with beaten egg. Bake for 20–25 minutes or until puffed and golden brown.
8. Cool and serve:
   Let pies rest a few minutes before removing. Serve warm.

Variations:

• Substitute cooked turkey for chicken.
• Add chopped mushrooms or celery for extra texture.
• Swap puff pastry for biscuit dough for a more rustic pie.

Tips:

• For creamier filling, stir in 2 tablespoons of cream cheese or 1/4 cup shredded cheese with the chicken.
• To freeze before baking, assemble the pies, skip the egg wash, freeze on a tray, then store in a sealed bag. Add 5–10 extra minutes to bake time when cooking from frozen.

These mini chicken pot pies deliver big flavor in a fun, easy-to-eat package that the whole family will love.