Homemade Chicken Pot Pies

These have become a regular Fall meal in our house! 

First I start by cooking the chicken, letting it cool and then shredding it. Once that step is done, I set aside the chicken and move onto the filling.

I chop all of the veggies I plan on using. I used zucchini, carrots, celery, mushrooms, corn and white onion. You can use any veggies your family likes, I just happened to have these so that what I used. Once everything is finely chopped I combine it all in a large frying pan over med. heat for 5-7 min. seasoned with salt and pepper, cooking until tender. Add veggies to bowl with shredded chicken.

Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 min. Whisk in stock and let thicken a minute or two. Stir in half and half and heat through. Add dijon, dill and salt and pepper to taste. Turn off heat and pour  over chicken and veggies, stir to combine.

Lightly grease a large muffin tin. Roll out your dough and cut into 6 squares. Place each square in a muffin cup, fill with chicken mix. Pull all four points of the crust over the filling so the meet in the middle. Brush each pie with egg wash and bake for 25-30 min. until crisp and deeply golden. Let them stand a few minutes before serving. SOOOO GOOD! Enjoy!!   

1- pound boneless, skinless chicken breast

1 med. white onion, finely chopped

4- mushrooms, finely chopped

1- rib celery, finely chopped

2- carrots, finely chopped

1- cup corn

1- zucchini, finely chopped 

2 Tbsp. butter

1 Tbsp. flour

3/4 cup chicken stock

1/4 cup half and half

1 Tbsp. dijon mustard 

2 Tbsp. dill, finely chopped

salt and pepper

8-ounces sheet frozen puff pastry dough, defrosted

1-egg, beaten