Mini Chicken Pot Pie

Yesterday was my first time making mini chicken pot pies. It turned out beautifully! I found the recipe on Pinterest. Oh, how I love Pinterest! As you know... I don't follow instructions well. So I did it my way on the first go round. You would have thought that I would have learned from this mistake Beautiful but Dry Chocolate Disaster. I didn't learn too well.
 Here is the recipe I made up, lol:

1 pound skinless, boneless organic chicken breast halves

1 cup sliced carrots

1 head of broccoli

1/4 of a zucchini cut thin and halved twice

1 large potato – peeled and cubed

a few slices of fennel

4 sticks of sliced celery

1/3 c butter

1/3 c chopped onion

1/3 c all purpose flour

1TSP. garlic lovers seasoning (FlavorGod)

1 can of cream of chicken soup

2 cans of chicken broth

2/3 cup of milk

1 box of 8 tart shells (from WalMart)

1 can of biscuits (I used croissants. They cook way too fast)

♦Preheat oven to 425 degrees.

♦In a saucepan combine chicken, and all the vegetables. Add  can of chicken broth fill with water to cover. ◄See I didn't do any of this. Because I forgot! I'm so bad at reading instructions!!  Add 2 cans of chicken broth and bring to a boil for 15 minutes.

♦In another saucepan over medium heat melt butter then stir in flour. Add a cup of the chicken broth from chicken and veggies, then add milk, and stir. Simmer over medium heat until thick. Remove from heat and add cream of chicken soup.

 ♦Mix the chicken mixture with the sauce to create the filling and keep on low heat and stir.

 ♦Place small tart shell in cupcake pan and spoon over the chicken mixture. Then cover with the biscuits or pie crust, seal edges, and trim any excess.

♦ Seal edges with a fork

♦ Bake in the preheated oven for 10 minutes or until crust is golden brown. Cool for 10 minutes
before serving.

Adapted from Poofy Cheeks
♦Adding 2 cans of chicken broth to cook with the vegetables and garlic lovers seasoning gave this recipe SO much flavor!♦