Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon dried thyme (optional)
- 1 package refrigerated pie crusts (or homemade if you prefer)
- 1 egg for egg wash (optional)
Instructions
- Preheat oven to 425°F (220°C). In a large skillet, melt butter over medium heat. Add onions and celery; cook until softened, about 3–4 minutes.
- Stir in flour and cook for 1 minute, then gradually whisk in broth and milk until thickened, about 3–5 minutes.
- Stir in chicken, frozen vegetables, garlic powder, thyme, salt, and pepper. Remove from heat.
- Roll out pie crusts and cut into 4–5 inch circles to fit a muffin tin. Press each circle into a muffin cup.
- Spoon filling into each crust, leaving a little space at the top. Use leftover dough to create tops if desired and brush with beaten egg for shine.
- Bake for 15–20 minutes until bubbling and golden brown. Cool a few minutes before serving.
Notes
- Use rotisserie chicken or leftover turkey for quick prep.
- Puff pastry or biscuits can replace pie crust.
- Don’t overfill muffin cups as filling bubbles while baking.
- Sprinkle cheese inside for richness.
- Check crusts at 15 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baked
- Cuisine: American