A fun take on a quintessential favorite, this recipe uses a muffin tin to create miniature Chicken Pot Pies. Pack all your favorite comfort food flavor into diminutive treats that make excellent appetizers or as a hearty side dish. For this dish, you can use an 8-muffin muffin tin.
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- 3 tablespoons butter
- 1 tablespoon fresh onion (or dried)
- 3 tablespoons flour
- 1 cup chicken broth
- 1/3 cup milk
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- 1/8 teaspoon celery seed
- 1/2 cup frozen peas and carrots
- 1 cup cooked and chopped chicken (any leftover chicken works)
- 1 8-ounce canned refrigerated rolls
- Optional: melted butter, for brushing
Preheat oven to 375 F. Grease the muffin tin.
Melt butter in a skillet over medium heat. When it is hot, add the onions and let them cook for a minute until fragrant. Add the flour and whisk until smooth.
Slowly whisk in the chicken broth and milk. Whisk again until smooth -- no lumps.
Add salt, pepper, and celery seed.
Stir in the peas, carrots, and chicken. And remove from heat.
Roll out the dough and, depending on which dough you have, cut the pieces so you have 16 squares or rectangles that can be the top and bottom of the muffins.
Place one piece of dough on the bottom of each muffin hole. Top with 1/8 of the chicken mixture. Put another piece of dough on top and try your best to cover the hole so that it encases the chicken.
Use a fork or knife to make some holes in the top of the pies to vent.
Bake at 375 F for about 15 minutes or until the tops are nice and golden brown. You can check one by slightly removing it from the pan to ensure the bottom is cooked.
Brush with some melted butter before serving if you like.