These Mini Chicken Pot Pies With Pie Crustare cute, individual-sized versions of the classic American dinner we've all come to love. All you need is a mini muffin tin and some shredded chicken and you will have a delicious appetizer that people will go crazy over!
Add ¼ cup minced onion and 3 tablespoons butter into a small sauce pan over medium heat.
Let it simmer (not brown) for 2-3 minutes until the onions become translucent. Add minced garlic clove and simmer 1 more minute.
Add in ½ cup of diced potatoes and ½ cup of the chicken stock and cover the pan with a lid. Keep over medium heat.
After about 5-8 minutes or until the potatoes are fork tender, remove lid and add in 1 tablespoon of flour. Mix.
Add in ¾ cup of your cream and the rest of your chicken stock (¼ cup) and bring to a simmer. The mixture should thicken up after a few minutes. If not, simmer longer.
Turn off heat and mix in ¾ cup of mixed veggies, ½ teaspoon of salt, ½ teaspoon thyme, ¼ teaspoon of pepper. Make sure to taste it an add more salt if needed.
Preheat oven to 425°F.
Spray your muffin tins and unroll your pie crust. Using a round cookie cutter, cut out 12 rounds that are 3¼"-3½" inches across and 12 rounds that are 1¾"-2" across. (These are for the top.)
Press each larger pie crust round into each muffin cup. It's okay if the dough overlaps. Crimp or press it together so it fits.
Take a mini ice cream scoop and scoop 1-2 scoops of filling into each cup. Fill them up as much as possible!
Top each mini pie with one smaller round of pie crust. (You do not need to pinch the "lids" shut if you don't want to.) Add 3 scores tp the tops of each with a knife (optional) and brush with egg wash*.
Bake for 15-20 minutes until the crust is golden brown. Serve warm.
If you want to make these in advance, assemble them and fill your mini pies. Cover them with foil and wait to bake.Serve with a dollop of sour cream and freshly chopped parsley.