Ingredients:
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup chicken broth
½ cup heavy cream (or milk)
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 package refrigerated biscuit dough (or pie crust, cut into circles)
Instructions:
Preheat Oven:
Set oven to 375°F (190°C).
Grease a 12-cup muffin tin.
Make the Filling:
In a skillet, melt butter over medium heat.
Stir in flour and cook for 1 minute.
Slowly whisk in chicken broth and cream, stirring until thickened.
Add shredded chicken, mixed vegetables, garlic powder, onion powder, and black pepper.
Simmer for 2-3 minutes, then remove from heat.
Assemble the Mini Pies:
Roll out biscuit dough and press each piece into the muffin tin cups.
Spoon the chicken mixture into each cup.
Top with another piece of dough (optional) and pinch the edges.
Bake:
Bake for 15-18 minutes, or until golden brown.
Serve & Enjoy!
Let cool slightly before removing from the tin.