Mini Pot Pies
Servings: 6 mini pies
Ingredients
- 1 puff pastry or can of crescent dough
- ¼ cup salted butter
- 3 tbsp flour
- ½ cup milk
- ½ cup chicken broth or stock
- 1½ - 2 cups cooked and shredded chicken
- 3 tbsp basil chopped
- 2 slices bacon chopped
- ½ cup of vegetables of choice optional
Instructions
- Preheat oven to 400℉
- Spray muffin pan with non-stick spray.
- Roll out puff pastry or all of crescent roll dough in one large sheet.
- Use a 3 inch cookie cutter to cut out 6 circles and press them into the muffin forms.
- In a pot melt the butter on medium heat. Add in the flour and whisk together until it is completely combined and starts to thicken. 2-3 minutes.
- Add in the milk and broth and whisk to combine. Cook for an additional 3-5 minutes and it will become a nice "Cream of soup" consistency.
- Add in your shredded chicken, bacon, chopped basil and any other vegetables.
- Mix all of the ingredients together and add about 1/4 cup of the mixture to each one of the muffin forms that has the pastry dough in it.
- Cut strips into the leftover dough to create a lattice for the top of each pie. (Or using a 2 inch cookie cutter, cut a round shape for the top that you can poke holes in.)
- Bake 16-18 min and let cool for 5 minutes before taking them out of the muffin pan for serving.