Mini Pot Pie Appetizers

Tasty, tiny version of the classic pot pie
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 8

Ingredients
  

  • 2 TBS butter
  • 2 TBS all-purpose flour
  • ¾ cup whole milk
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 TBS fresh thyme chopped
  • 1 ½ tsp dried crushed rosemary
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup shredded cheddar cheese
  • 1½ cup rotisserie turkey or chicken chopped into 1/4-inch pieces
  • 1 small can 8 oz peas & carrots
  • All-purpose flour for dusting
  • 2 pkgs 14 oz each refrigerated pie dough (4 crusts total)
  • 1 large egg
  • Dried parsley

Instructions
 

  • Pre-heat oven to 400° F.
  • Melt the butter in a 1 qt saucepan over medium-low heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth. Remove from heat
  • Stir in the salt, pepper, thyme, rosemary, Parmesan, and cheddar. Gently fold in the chicken and vegetables.
  • Spray a 24 cup mini-muffin pan with PAM.
  • On a lightly floured surface, roll out the dough. Using the 3” round cookie cutter, cut out 24 pieces of dough. Using the 2” round cookie cutter, cut out another 24 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the filling into the pastry cups – filling to the top.
  • Combine the egg and 1 tsp water in a small bowl and beat, Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg and sprinkle with dried parsley. Cut a 1/2-inch-long slit into the top of the pies. Bake until the tops are golden and the filling is bubbling, 15 -18 mins. Cool for 10 minutes and serve.