Mini Chicken Pot Pies
Delightfully small and packed with savory chicken and vegetables, Mini Chicken Pot Pies are the perfect comforting dish for family dinners or parties, easy to customize for your taste.
Ingredients
Filling Ingredients
- 1 cup cooked chicken, shredded Use leftover turkey or rotisserie chicken if preferred.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables work perfectly.
- 1 can cream of chicken soup Substitute with cream of mushroom soup for a different flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
Crust Ingredients
- 1 package refrigerated pie crusts Store-bought puff pastry or biscuit dough can be used as an alternative.
- 1 egg for egg wash A milk wash works too if you want to keep it dairy-free.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir well until everything is evenly coated.
- Roll out the refrigerated pie crusts on a lightly floured surface.
- Cut the pie crust into small circles using a round cutter or a cup.
- Place the larger circles of dough into the muffin tin and gently press to form a cup shape.
- Spoon the chicken and vegetable mixture into each pie crust.
- Using the smaller circles you cut, place them over the filled crusts, pinching the edges to seal.
- Beat the egg and brush it on the top of each pie to give them a golden finish.
Baking
- Bake in the oven for 20-25 minutes, until golden brown and bubbly.
- Allow to cool slightly before serving.
Notes
Store in the fridge in an airtight container for 3-4 days or freeze for up to 3 months. Reheat in the oven for best results.