Mini Chicken Pot Pies

Mini Chicken Pot Pies

The perfect, easy to make, bite sized chicken pot pies using biscuit dough for crust!

Ingredients
Vegetable Oil
1/2 onion, diced
1 cup chopped celery
8oz vegan chicken, chopped
1 Chicken less bouillon cube
120z frozen peas and carrots, cooked
3 tbsps vegan butter
3 tbsps flour
2 cups non dairy milk
Salt and pepper
1 can of vegan friendly biscuits, halved
12 mini/medium muffin pan
Green onion, chopped

Directions
In a large pan add a little oil
Heat to medium
Add in your onions and celery
Cook for 5 minutes
Add in your vegan chicken and crumble in your bouillon cube
Cook for another 3-5 minutes
Add in your vegetables
Cook until heated thoroughly, roughly 5 minutes
Season generously with salt and pepper
Add in your vegan butter
Once melted whisk in your flour
Once thickened, slowly add in your milk, 1 cup at a time
Stir until thickened
Turn off heat and let cool slightly
Preheat oven to 375
Grease your muffin pan
Split your biscuits in half to create two discs
Spread each one out to make a larger disc
Press disc into muffin pan
Pour your pot pie mix inside
Bake in preheated oven for 20-25 minutes until golden
Remove once biscuits cooked all the way through
Let cool slightly
Remove from pan
Garnish with green onions
Serve and enjoy

Видео Mini Chicken Pot Pies канала MsVegan