Mini Chicken Pot Pies

SERVINGS: 12-18

Ingredients

• 4 tbsp unsalted butter
• 1 tbsp olive oil(optional)
• 2 tbsp all-purpose flour
• 1 cup milk
• ½ tsp salt
• 1 tsp Jamaican Curry
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ⅛ tsp italian seasoning
• ¼ cup grated Parmesan
• 1 small store-bought rotisserie chicken breast, chopped into pieces 
• 1 whole onion (Or 1 cup of diced onions)
• 2 Cups of Mixed Vegetables 
• All-purpose flour
• Two 10-inch round unfold-and-bake frozen pie crusts, thawed
• 1 large egg

Instructions

1. Preheat the oven to 400 degrees
2. Melt down 1 tablespoon of butter and 1 Tablespoon of olive oil (if more oil is needed) and 
3. Add your vegetables to the pan and sprinkle with 1 teaspoon of curry powder. Saute your vegetables until cooked through. Place them in a bowl.
4. Next for your filling, Melt down 1 tablespoon of butter in the same pan(I do this for the flavors, and to save on dishes lol. But you can use a new pan)  over medium heat once melted add the diced onion, sauté with the remaining seasonings (Black Pepper, Garlic Powder, Italian Seasoning, Salt) until translucent (about 1-2 minutes)
5. Now, place your onions in the same bowl as your cooked mixed vegetables.  
6. Yes, in that SAME sauce pan (or a new one, up to you :-) ) melt the remaining two tablespoons of butter over medium-low heat.
7. Add two tablespoons of flour and whisk until smooth, 1 to 2 minutes.
8. Gradually add the milk, whisking constantly to prevent lumps. Simmer over med-low heat, whisking constantly for about 5-6 minutes.  Your sauces will thicken and become smooth.
9. Remove from the heat and your roux to your bowl with your sauteed vegetables.  Add your chicken as well.
10. Lightly flour your work surface, roll out the pre-made pie crusts.  Using cups or Cookie Cutters cut out twelve 3-inch circles. 
11. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough.
12. Press out the large circles of dough into the bottom of the pans or cupcake holders. Spoon the filling into the pans.
13. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top.
14. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the teeth of  your fork.
15. Brush the tops of each pie with the beaten egg.
16. Cut a ½-inch-long slit into the top of the pies using a paring knife.
17. Bake until the tops are golden and the filling is bubbling, 16 to 18 minutes. Cool for 10 minutes and serve.

Recipe adapted from http://wannabite.com/mini-chicken-pot-pie/