Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Filling:

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups cooked chicken, diced
• 1 cup frozen peas
• 1 cup frozen corn
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions:

For the Pie Crust:

In a large mixing bowl, combine the flour and salt.

Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.

Divide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

Stir in the minced garlic and cook for an additional 30 seconds.

Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.

Gradually whisk in the chicken broth and milk, making sure to eliminate any lumps. Simmer until the mixture thickens, about 5-7 minutes.

Stir in the diced chicken, frozen peas, frozen corn, salt, pepper, dried thyme, and dried rosemary. Cook for an additional 2-3 minutes until everything is well combined. Remove from heat.

Assembly:

Preheat your oven to 375°F (190°C).

Roll out one of the chilled pie crusts on a floured surface. Cut circles from the dough that are slightly larger than your individual pie dishes.

Line each pie dish with the rolled-out crust.

Divide the chicken and vegetable filling evenly among the dishes.

Roll out the second pie crust and cut out circles to cover the tops of the pies. Seal the edges by crimping them with a fork and cut a small slit in the center of each pie to allow steam to escape.

Place the pies on a baking sheet (to catch any drips) and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

Let the pies cool for a few minutes before serving. Enjoy your comforting individual chicken pot pies!

These delightful mini pot pies are perfect for serving up that warm, comforting feeling in every bite. Enjoy!

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