She’s cute, she’s warm, she’s comforting. Mini Ranch Chicken Pot Pie is the “it” girl of fall dinners 🍂🥧   Ingredients: - 2 chicken breasts, cooked and cubed - 3 large carrots, peeled and diced - 1/2 onion, diced - 3 cloves garlic, minced - 2 stalks celery, diced - 1 large russet potato, peeled and diced - 1 tbs flour - 1/2 cup chicken broth - 1/2 cup heavy cream - 1/2 cup whole milk  - 1 tsp italian seasoning - 1 packet Hidden Valley Ranch Dip Mix  - 1 egg for egg wash - puff pastry   Instructions: Start by thawing puff pastry to the package instructions.    Melt butter in a large skillet and cook onions for a few minutes on medium to medium high heat.  Add carrots, celery, garlic, and potatoes and cook until veggies start to slightly soften.  Add flour and mix well.     Next, add chicken broth, italian seasoning, Hidden Valley Ranch Dip Mix, and chicken.  Lower heat, add cream and milk, and let simmer until thickened and vegetables are soft.     Cut thawed puff pastry into “rounds”...