MINI CHICKEN POT PIES

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water (approx.)

For the filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or diced
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

For the crust:

1. In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a little at a time, and mix until the dough comes together. Be careful not to overwork the dough. It should be slightly sticky but not too wet.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the filling:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent.
2. Stir in the minced garlic, diced carrot, and diced celery. Cook for a few minutes until the vegetables start to soften.
3. Add the frozen peas and cooked chicken to the skillet. Season with salt, pepper, dried thyme, and dried rosemary. Mix everything together and cook for another 2-3 minutes. Remove the skillet from heat and set it aside.

For the sauce:

1. In a separate saucepan, melt the unsalted butter over medium heat.
2. Stir in the all-purpose flour and cook for about 1 minute, stirring constantly.
3. Gradually pour in the chicken broth and milk, stirring continuously to avoid lumps.
4. Cook the sauce until it thickens and becomes smooth, usually around 5-7 minutes.
5. Season the sauce with salt and pepper to taste.
6. Pour the sauce over the chicken and vegetable mixture in the skillet. Stir everything together until the filling is well-coated with the sauce.

Assembling the Mini Chicken Pot Pies:

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
3. Using a round cookie cutter or a glass, cut circles from the dough that are slightly larger than the openings of your mini pie tins or muffin tin cups.
4. Press each dough circle into the bottom and up the sides of the mini pie tins or muffin tin cups, leaving a little overhang.
5. Spoon the chicken and vegetable filling into each pie crust.
6. Fold any overhanging dough back over the filling, or add smaller dough cutouts on top for decorative purposes.
7. Make small slits or vents on the top of each pie to allow steam to escape.
8. Place the mini chicken pot pies on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the crust turns golden brown and the filling is bubbling.
9. Remove the pies from the oven and let them cool for a few minutes before serving.

Enjoy your Mini Chicken Pot Pies as a delightful and comforting individual-sized meal! These are great for parties, potlucks, or as a tasty weeknight dinner option.