Mini Chicken Pot Pies Recipe

Ingredients

1. Preheat and Grease Muffin Tin

   Preheat the oven to 375°F and lightly grease a muffin tin with cooking spray. Set aside.

2. Make the Turkey Gravy

   Combine water and Pioneer Turkey Gravy Mix in a saucepan and whisk until smooth. Bring mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 1 minute until thickened.

3. Mix in Chicken and Vegetables

   Remove from heat and stir in the chicken and vegetables until evenly coated. Set aside to cool slightly.

4. Cut and Press Pie Crusts

   Roll out the pie crusts on a lightly floured surface. Using a 4-inch round cutter or a sharp knife, cut dough into 12 rounds. Press dough rounds into prepared muffin cups, leaving some overhang. Cut remaining dough into smaller rounds using a 2.5-inch round cutter or sharp knife.

5. Fill and Seal the Pies

   Fill each crust with the chicken-and-vegetable mixture and top with smaller dough rounds, using a fork to seal edges.

6. Bake and Cool

   Brush tops with beaten egg and bake until golden-brown, about 20-25 minutes. Let pot pies cool for at least 10 minutes before removing from the pan and serving.