Easy Mini Chicken Pot Pies
Deliciously flaky mini chicken pot pies filled with chicken, mixed vegetables, and creamy goodness, perfect for family gatherings or cozy dinners.
Ingredients
For the filling
- 1 lb Cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup Mixed vegetables (peas, carrots, corn) Feel free to use leftover vegetables.
- 1 can Cream of chicken soup
- 1 cup Chicken broth
- to taste Salt and pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
For the crust
- 1 package Refrigerated pie crusts You will need two circles for each pot pie.
- 1 Egg (for egg wash)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth. Stir well and season with salt, pepper, garlic powder, and onion powder.
- Roll out the refrigerated pie crusts on a floured surface.
- Using a round cutter, cut out circles from the dough, around 4 inches in diameter, needing two circles for each pot pie.
Assembly
- Place the first circle of dough into greased muffin tin cups and spoon the chicken filling into each cup.
- Place the second circle of dough on top and pinch the edges to seal or use a fork for decoration.
- Cut small slits in the top layer of dough to allow steam to escape while baking.
- Beat an egg in a small bowl and brush it over the top of each pie.
Baking
- Bake in the preheated oven for 18-22 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
For a crispier crust, bake a little longer. Add a splash of Worcestershire sauce for extra flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g
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