Gluten-Free Joc Appetizer: Mini Chicken Pot Pies

Ingredients:

2 cups cooked chicken breast, diced
1 cup frozen mixed vegetables (gluten-free)
1 cup gluten-free chicken broth
1/2 cup gluten-free all-purpose flour
1/2 cup gluten-free milk (dairy or non-dairy)
2 tablespoons gluten-free butter
1/2 teaspoon garlic powder
Salt and pepper to taste
Gluten-free refrigerated pie crust dough (enough for mini pie crusts)

Instructions:

Preheat your oven to the temperature specified on the gluten-free pie crust package.

In a saucepan, melt the gluten-free butter over medium heat.

Add the gluten-free all-purpose flour and stir continuously for 1-2 minutes to make a roux.

Gradually whisk in the gluten-free chicken broth and gluten-free milk, ensuring there are no lumps.

Continue to cook and stir until the mixture thickens, about 5 minutes.

Stir in the diced chicken, frozen mixed vegetables, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until the mixture is heated through.

Roll out the gluten-free pie crust dough and use it to line mini pie tins or a muffin tin, making sure to leave some dough for the tops.

Spoon the chicken and vegetable mixture into the prepared pie crusts.

Cover each mini pie with a piece of pie crust dough, sealing the edges by pressing them with a fork.

Cut a small slit in the top of each pie to allow steam to escape.

Bake in the preheated oven for the time indicated on the pie crust package, or until the crust is golden brown and the filling is bubbling.

Remove the mini chicken pot pies from the oven and let them cool slightly before serving as a delightful gluten-free Mini Chicken Pot Pies appetizer (joc)!

Enjoy these comforting gluten-free Mini Chicken Pot Pies as a warm and savory appetizer at your next gathering.