Delight in every bite with these easy mini chicken pot pies, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 cup cooked chicken, shredded
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 bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
Roll out one pie crust on a lightly floured surface and cut out circles using a 4-inch round cutter. You will need about 12 circles.
Place the circles into a greased muffin tin, pressing them gently into the bottom and up the sides.
Spoon the chicken mixture evenly into each pie crust.
Roll out the second pie crust and cut out additional circles to top the mini pot pies. Place the circles on top of the filling and pinch the edges to seal. Cut small slits in the top crust 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 sour cream to the chicken mixture.
Try using leftover turkey instead of chicken for a delicious twist, especially after the holidays.