Gluten-Free Mini Chicken and Veggie Pies

Ingredients

• 2 cups Cooked chicken breast, diced
• 1 cup Mixed vegetables (peas, carrots, corn)
• 1 1/2 cups Gluten-free all-purpose flour blend
• 1/2 cup Cold butter, cubed
• 4-6 tablespoons Ice water
• 1 cup Chicken broth
• 1/2 cup Heavy cream
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 large Egg, beaten (for egg wash)

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large bowl, combine gluten-free flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. 3Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
4. 4While the dough chills, prepare the filling: In a saucepan, sauté onion and garlic until softened. Add chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer and cook until slightly thickened.
5. 5Stir in diced chicken and mixed vegetables. Remove from heat.
6. 6Roll out the chilled dough on a lightly floured surface and cut out circles using a cookie cutter or glass.
7. 7Line muffin tins with the dough circles. Fill each with the chicken and vegetable mixture. Top with more dough circles if desired.
8. 8Brush the tops with beaten egg for a golden crust.
9. 9Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
10. 10Let cool slightly before serving.

Substitutions

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