Description
A quick and delicious recipe for mini chicken pot pies that are perfect for any occasion.
Ingredients
- 1 cup cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 ounces) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (1 pound) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Mix well until all ingredients are fully combined.
- Roll out one pie crust on a lightly floured surface. Using a round cutter or a glass, cut out circles that are about 4 inches in diameter. You will need 12 circles.
- Place the circles into a greased muffin tin, pressing them down gently to form a cup shape.
- Fill each pie crust with the chicken mixture, about 2/3 full.
- Roll out the second pie crust and cut out 12 more circles. Place a circle on top of each filled pie, sealing the edges by crimping with a fork. Cut a small slit in the top of each pie to allow steam to escape.
- Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- For a creamier filling, add 1/4 cup of milk or chicken broth to the chicken mixture.
- You can substitute the chicken with turkey or use leftover rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg