Mini Cheesy Chicken Pot Pies
From Iowa Farmer Today
Ingredients
1, 14.1 oz pkg refrigerated pie crust1 Tbsp butter
1Tbsp all purpose flour
1/2 tsp dry mustard
1/4 tsp garlic salt
1/4 tsp onion powder
1 C half and half
5 slices American Cheese, cut into quarters
1C chopped rotisserie chicken
8 oz frozen mixed vegetables
Instructions
Heat oven to 425 degrees. Cut 12 circles from pie crust with 4” round cookie cutter or biscuit cutter. Place one circle into each cup of undressed 12 c muffin pan.Melt butter in saucepan until sizzling. Add flour, garlic salt and onion powder; mix well. Add half and half, Cook,over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Reduce heat to low, add cheese. Cook, stirring constantly, until cheese is melted and mixture is smooth. Add chicken and mixed vegetables. Continue cooking 3-5 minutes or until heated through.
Scoop 1/4 cup filling unto each crust. Bake 14-18 minutes or until golden and bubbly. Cool 5-10 minutes. Serve warm.