Mini Pesto Chicken Pot Pies

Ingredients

• 6 Tablespoons Unsalted Butter
• 1 whole White Onion, Chopped
• 2 Tablespoons Flour
• 14-½ ounces, weight Can Vegetable Medley
• 2 cups Cooked Chicken Breast, Shredded
• ¼ cups Heavy Cream
• 3 Tablespoons Pesto (homemade Or Store Bought)
• 1 whole Pie Crust Sheet
• 1 whole Egg, Beaten

Preparation Instructions

1. Preheat oven to 350ºF. Begin by melting butter in a saucepan over medium heat. Saute chopped onions till they become translucent. Add flour and stir, creating a roux.

2. Next, add in mixed vegetables and shredded chicken breast. Cook until warmed.

3. Mix in heavy cream and pesto. Bring to a boil, lower heat, and simmer for 3 minutes. Remove from heat.

4. Fill 4 ramekins with chicken and vegetable mixture. Cut 4 circles, an inch larger than the ramekins, out of pie crust dough. Use the ramekins as a tracing tool so you know how large to make the circles. Place the dough on top of each ramekin and press down around the edges. Brush with egg wash and make slits on the top so the steam can escape.

5. Bake for 15 minutes or until crust is perfectly browned.

Reheating instructions: Place in the toaster oven for 5 minutes at 350ºF to crisp up the crust. Then microwave for 2 minutes on high to heat the center.