Mini Chicken Potpies

Jenner

Filling

1 tbsp oil

¼ c onion, diced

1 12 oz frozen bag mixed vegetables carrots, peas, green beans, and corn

¾ c shredded baked chicken rotisserie chickens works too

2 tbsp gluten free flour suggestions in the post

¾ c chicken broth

⅓ c dairy free milk

¼ tsp salt

¼ tsp pepper

Buttery Crust

2½ c all purpose gluten free flour suggestions in post

2 tsp xanthan gum, omit if your flour blend has this

½ tsp salt

1 c cold dairy free butter cut into small cubes, 2 sticks suggestion in post

6 to 10 tbsp dairy free milk, add more depending on your flour mixture some gluten free flours need an additional 2 to 4 tbsp of dairy free milk because they absorb more liquids then others. You do not want the dough crumbly or falling apart.

Preheat oven to 425° F.

Prepare the filling

In a large saucepan over medium heat add oil.

Once heated add in the diced onion. Once onions are translucent add in the frozen veggies.

When veggies are tender transfer the shredded chicken to the saucepan and stir.

Add in flour, chicken broth, dairy free milk, salt, and pepper. Mix well.

Simmer over medium heat until the sauce has thickened into a beautiful filling.

Prepare the crust

In a medium bowl combine the flour, xanthan gum if needed, and salt. Cut butter cubes into flour with a pastry knife. When the mixture starts to resemble the size of small peas, add in milk. You want your dough ball to be moist- not dry and crumbling into pieces. If your dough needs more milk add in by 1 tablespoon increments. Some gluten free flours need more. Mix the dough by hand inside the medium bowl until the dough is a ball.

Then divide the dough in half and place one ball on the countertop.

On a lightly floured counter lightly roll the dough to about 3/8 inch thickness. ¼ inch thickness is too thin, while ½ inch thickness is too much crust and it doesn't give you enough room for all that yummy bubbly filling.

Then with a 3 inch round cookie cutter or an upside down glass use the rim to cut out 12 to 14 dough circles. Repeat this process with the second ball of dough.

With your fingers, lay mini chicken pot pie dough over each muffin pan compartment. Then gently push the dough into the sides and bottom, making sure the dough reaches the very bottom of each muffin tin compartment.

Next with a small spoon heap the filling mixture into the pot pie crusts. The filling mixture does not need to be level with the crust. Instead place the filling mixture to it's heaping over the pot pie dough.

Transfer to the oven for 15 to 16 minutes until the filling is bubbly and crusts are lightly golden brown. Remove from oven and cool 5 minutes before serving. Mini Chicken Pot Pies should easily pop out of the muffin pan using a knife to lift them out.

Place any leftovers in an airtight container and refrigerate up to a few days.

This recipe can also be prepped earlier in the day, placed into the refrigerator, and baked at dinner time.

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