Mini Chicken Pot Pies

Ingredients:

• 1 Medium Carrot, Chopped
• 1 Stalk of Celery, chopped
• ¼ Cup Onion, chopped
• 1 Tbsp Olive Oil, for Vegetables
• Sea Salt and Pepper to taste
• 1 tsp Garlic Powder
• ½ tsp Thyme
• 1 Cup Chicken Stock
• 3 Tbsp Flour
• 12 oz Chicken, cooked and cubed
• 2 Slices Multigrain Bread, cubed (or 1/2 cup Panko Bread Crumbs)
• 1 Tbsp Olive Oil, for Bread Crumbs

Directions:

1. Preheat oven to 350 degrees.
2. Sauté Vegetables in Olive Oil until tender. Add Salt, Pepper, Garlic Powder and Thyme.
3. In a small saucepan heat Chicken Stock. Add Flour and whisk to thicken.
4. Add Stock and Chicken to the Vegetables. Stir to combine.
5. Separate mixture into cupcake tin lined with liners.
6. Sauté cubed Bread or Panko Bread Crumbs in Olive Oil and season as desired. Use the same pan used to cook the Vegetables to allow the Bread Crumbs to absorb the flavors of the Vegetables, Spices and Chicken.
7. Place Bread mixture on top of each Pot Pie and bake until heated through.