Salmon Pot Pie Cups

INGREDIENTS

• 2 tablespoons unsalted butter
• 1/2 cup diced yellow onion
• 2 teaspoons garlic powder
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon chipotle chili pepper powder, omit if you prefer less spicy
• 1 1/2 teaspoons salt, more or less to taste
• 1 teaspoon black pepper
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 14.5-oz can chicken broth, plus more as needed to thin out filling, if necessary
• 1 12-oz can evaporated milk
• 1 8.5-oz can peas and carrots, drained
• 1 15.25-oz can whole kernel sweet gold and white corn, drained
• 4 6-oz tins wild sockeye salmon, about 3 cups
• 2 tablespoons lemon juice
• 2 14.1-oz packages refrigerated pie dough, thawed (each should contain 2 (9 inch) pie crusts)

PREPARATION

Melt butter in a large nonstick pan over medium high heat. Once melted, stir in onion. Cook until onion is tender, about 10 minutes, stirring regularly. Stir in garlic powder, basil, paprika, chipotle chili pepper powder, salt and black pepper. Add in 1/2 cup additional butter and allow to melt, scrapping up any brown bits from the pan, if necessary.

Once melted, slowly sprinkle on flour, then cook for 30 seconds, stirring the whole time.
Reduce heat to low. Slowly whisk in chicken broth and evaporated milk. Stir in peas & carrots, corn, salmon and lemon juice. Mixture should thicken up immediately. If not, let simmer until thickened. If mixture is too thick, thin out with additional chicken broth. Taste and re-season, if necessary.

Preheat oven to 425° F and spray 2 standard 12 slot nonstick muffin tins with cooking spray. Set aside.

Roll out 1 package (two pie crusts) side by side on a clean surface. Use a 4.5-inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
Combine remaining dough together and roll back out to cut 4 more rounds from. You will end up with 12 rounds of pie crust. Repeat with other package of pie dough.

Gently press one round into one muffin slot, then repeat with remaining 23 slots.
Fill each pie crust with 2 cookie scoops of mixture.

Bake in preheated oven for 12-20 minutes, or until pie crust is golden.
Serve and enjoy!