Mini Pesto Chicken Pot Pies

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   1.

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   Preheat oven to 350 degrees F. Begin by melting butter in a saucepan over medium heat.

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   Saute chopped onions till they become translucent.

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   Add flour and stir, creating a roux.

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   2.

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   Next, add in mixed vegetables and shredded chicken breast.

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   Cook until warmed.

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   3.

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   Mix in heavy cream and pesto.

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    Bring to a boil, lower heat, and simmer for 3 minutes.

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    Remove from heat.

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    4.

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    Fill 4 ramekins with chicken and vegetable mixture.

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    Cut 4 circles, an inch larger than the ramekins, out of pie crust dough.

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    Use the ramekins as a tracing tool so you know how large to make the circles.

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    Place the dough on top of each ramekin and press down around the edges.

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    Brush with egg wash and make slits on the top so the steam can escape.

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    5.

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    Bake for 15 minutes or until crust is perfectly browned.

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    Reheating instructions: Place in the toaster oven for 5 minutes at 350 degrees F to crisp up the crust.

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    Then microwave for 2 minutes on high to heat the center.

* Per serving · 4 servings · Values may vary.

No additional tips available.