mini chicken pot pies

• 1 pre bought Pillsbury pie crust
• 1 can mixed vegetables
• 4 celery stcks
• 1/2 onion
• 3/4 cup flour
• 1/2 stick butter
• 2 tbsp parsley flakes
• 1 tsp salt
• 1 tbsp pepper
• 1 tbsp mc cormick wortshire seasoning
• 1 tbsp chicken bullion
• 2 cup milk
• 1/3 cup heavy cream
• 1/2 tsp McCormick montreal chicken seasoning
• 1 egg
• 1 tsp water
• 1 cooking spray
• 2 shredded precooked chicken breast

1. preheat oven to 425F
2. chicken was precooked for 40min cooled and shredded.
3. dice your onion and celery.
4. wash your can of veggies and drain really well.
5. add your butter to a sauce pan and add your onions and celery.
6. Your going to cook down for about 3-4 minutes on medium high heat.
7. lower down temp add your flour stiring to cook flour taste down add all your seasonings will be thick.
8. Add your milk and heavy cream stiring till your mixture thickens, taste for seasoning.
9. once your mixture starts to thicken add your rinsed veggies and shredded chicken breast.
10. Turn off heat let cool slightly.
11. flour your counter slightly add your pie crust roll out.
12. turn 1 of your ramakins upside down and cut out a circle slightly bigger than cup.
13. You should get 8 lids with pie crust
14. lighly spray each ramakin with cooking spray add your cooled mixture.
15. Beat your egg with water and brush along outer rim and place your dough over cup gently press down and with a fork go along edges, cut small breathing whole intop of each ramakin, brush with egg wash. Bake 20-25 min till golden brown

crust, mixed vegetables, celery stcks, onion, flour, butter, parsley flakes, salt, pepper, cormick wortshire seasoning, chicken, milk, heavy cream, montreal chicken, egg, water, cooking spray, chicken

Taken from cookpad.com/us/recipes/339506-mini-chicken-pot-pies (may not work)