Mini Chicken Pot Pies

Mini Chicken Pot Pies

Makes 12 Mini Chicken Pot Pies
This is an appetizer. As such, it does not have enough of any food group to count as an entire serving. Enjoy responsibly.

Ingredients:

• 1 medium carrot, chopped
• 1 stalk of celery, chopped
• ¼ cup onion, chopped
• 1 Tbsp olive oil, for vegetables
• Sea salt and pepper to taste
• 1 tsp garlic powder
• ½ tsp thyme
• 1 cup chicken stock
• 3 Tbsp flour
• 12 oz chicken, cooked and cubed
• 2 slices multigrain bread, cubed (or 1/2 cup Panko bread crumbs)
• 1 Tbsp olive oil

Directions:

1. Preheat oven to 350°F.
2. Sauté vegetables in olive oil until tender. Add salt, pepper, garlic powder and thyme.
3. In a small saucepan, heat chicken stock. Add flour and whisk to thicken.
4. Combine stock, chicken and vegetables. Mix well.
5. Separate mixture into liners inside of cupcake tin.
6. Sauté cubed bread or Panko bread crumbs in olive oil and season as desired. Use the same pan used to cook vegetables to allow bread crumbs to absorb the flavors of the vegetables, spices and chicken.
7. Place bread mixture on top of each pot pie and bake until heated through.