Mini Chicken Pot Pies

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Ingredients : 
(Yields about 12 mini pot pies)

• Chicken Breast (cooked& diced) - 1/4 cup

• Potato Bread - 1 packet / loaf

• Carrot (diced) - 1/4 cup

• Mushroom (diced) - 1/4 cup

• Celery (diced) - 1/4 cup

• Onion (diced) - 1/4 cup

• Butter - 2 tbsp

• Chicken Stock - about 3/4 cup - 1 cup

• Half & Half - 1/8 cup - 1/4 cup

• Flour - 1 tbsp

• Garlic powder - 1 tbsp

• Salt - to taste

• Pepper (ground) - to taste (about 1 tsp)

Method :

• Melt 1 tbsp butter. Add the onions and saute until translucent.

• Add the remaining vegetables and saute until soft.

• Add chicken. Add salt and pepper according to taste. 

• Take it out and keep aside.

• Melt the remaining 1 tbsp butter. Sprinkle in the flour. Mix it well until medium brown.

• Add the chicken stock. Keep stirring continuously until mixture is thickened. 

• Remove this pan from heat. Add the half & half. Season with salt, pepper, and garlic powder. Add chicken and vegetable mixture and mix.

• Take the bread out and cut off its sides / crusts off bread.

• Flatten the bread squares using a rolling pin. 

• Use a circular cookie cutter (or anything round in shape with sharp edges) to cut bread into rounds.

• Take a mini muffin pan and spray it with non-stick spray.

• Stuff and place the bread circles in the muffin pan like a cupcake liner.

• Heat the over to 275 F.

• Bake the bread cups for about for 25-30 minutes until they are golden brown.

• Remove the crispy bread cups from the oven and let them cool and become hard.

• At the time of serving, fill each bread cup with chicken and vegetable mixture.

Note :

• You can always add more vegetables like green peas, sweet corn, green beans.

Recipe Source : Lawyer Loves Lunch