Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the crusts: Roll out your pie crusts and cut them into small circles that will fit into a muffin tin. Press each circle into the tin to form the base of the mini pies.
- Cook the filling:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
- Stir in the flour to make a roux and cook for 1 minute.
- Slowly add the chicken broth and cream, stirring constantly until the mixture thickens, about 2-3 minutes.
- Add the shredded chicken and frozen vegetables. Season with salt and pepper. Stir to combine, and cook for another 3-4 minutes until heated through.
- Assemble the pies: Spoon the chicken filling into each pie crust in the muffin tin.
- Top the pies: Use the remaining pie crust to cut smaller circles and place them on top of the filled crusts. Press down the edges to seal the pies. Brush the tops with a beaten egg for a golden finish.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve: Let the pies cool for a few minutes before serving.
These mini chicken pies are perfect for a quick dinner or a fun appetizer. You can also customize them by adding your favorite herbs or spices!