Description
Easy Mini Chicken Pot Pies are a delicious and simple recipe that combines tender chicken with mixed vegetables in a flaky crust, perfect for any meal.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion (diced)
- 1/4 cup celery (diced)
- 1 cup chicken broth
- 1 cup cream of chicken soup (or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat the Oven: Preheat to 400°F (200°C).
- Prepare the Filling: In a bowl, mix cooked chicken, mixed vegetables, onion, celery, chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper.
- Roll Out the Pie Crust: On a floured surface, roll out the pie crusts and cut circles for the muffin tin.
- Assemble the Mini Pot Pies: Press crusts into greased muffin tin, fill with chicken mixture, and top with additional crusts. Seal edges and cut slits for steam.
- Bake: Bake for 25 minutes until golden brown.
- Cool and Serve: Let cool for a few minutes before serving.
Notes
- This recipe can be made ahead of time and frozen before baking.
- Customizable with your choice of vegetables.
- For a healthier option, use whole wheat pie crusts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg