Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package of refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Melt butter in a skillet, sauté onion, then add flour. Gradually mix in chicken broth and milk until thickened. Stir in chicken, vegetables, garlic powder, thyme, salt, and pepper; simmer.
- Roll out pie crusts, cut circles, and place them in muffin tins. Fill with chicken mixture and cover with another crust; seal edges and cut slits for steam.
- Bake for 25-30 minutes until golden brown.
- Cool for a few minutes before serving.
Notes
- For a golden crust, brush with egg wash before baking.
- You can customize the filling with your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 pie
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg