Ingredients
Scale
- 1 package refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into circles using a cookie cutter or glass.
- In a skillet, melt butter and sauté onion until translucent. Add flour and cook for 1 minute.
- Gradually stir in chicken broth and milk, cook until thickened. Add cooked chicken, vegetables, salt, and pepper. Simmer for 5 minutes.
- Spoon filling into pie crust circles, fold over, and seal edges.
- Place on a baking sheet and bake for 20-25 minutes until golden brown.
- Garnish with herbs before serving.
Notes
- You can substitute fresh vegetables for frozen ones.
- Use homemade or store-bought pie crusts for convenience.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini pie
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg