Mini Chicken Pot Pies
MAKES: serving
Ingredients
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup onion, chopped
1 Tbsp olive oil (for vegetables)
Sea salt and pepper to taste
1 tsp garlic powder
1/2 tsp thyme
1 cup chicken stock
3 Tbsp whole wheat flour
12 oz chicken breast, cooked and cubed
2 slices multigrain bread, cubed, or 1/2 cup Panko bread crumbs
1 Tbsp olive oil (for bread crumbs)
Directions
Preheat oven to 350°F.
Sauté vegetables in olive oil until tender. Add salt, pepper, garlic powder, and thyme.
Heat chicken stock in a small saucepan over medium heat. Add flour and whisk until it thickens.
Add stock and cooked chicken to vegetables. Stir to combine.
Separate mixture into a cupcake tin lined with liners.
Sauté bread/bread crumbs in oil using the same pan you used for the vegetables to allow bread to absorb the flavors. Season to taste.
Place bread mixture evenly over pies. Bake until heated through.