Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup celery, diced
– 1/2 cup onion, diced
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 package of refrigerated pie crusts (or homemade if you’re feeling adventurous!)
– 1 egg, beaten (for egg wash)
Equipment Needed
– Muffin tin
– Mixing bowls
– Whisk
– Rolling pin (if homemade crust)
– Stove-top pot
– Baking sheet
Step-by-Step Instructions
To start, I preheat my oven to 425°F (220°C) and prepare my muffin tin by lightly greasing it. In a medium pot, I melt the butter over medium heat and then toss in the diced onions and celery, cooking until they are soft and fragrant—trust me, the smell is heavenly! After that, I sprinkle in the flour to create a roux, stirring constantly for about 2 minutes until it’s lightly golden. Then, I slowly whisk in the chicken broth and milk, bringing it all to a gentle simmer. The mixture starts to thicken and that’s when I add my garlic powder, thyme, salt, and pepper. Now, it’s starting to look like the creamy filling we all crave! (See the next page below to continue steps…)