Description
Easy, comforting mini chicken pot pies with a creamy filling of chicken and vegetables baked in individual portions—perfect for weeknight dinners or make-ahead meals.
Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 190°C (375°F) and grease a muffin tin.
- In a bowl, mix chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, thyme, and garlic powder.
- Unroll pie crusts and cut circles large enough to fit muffin cups.
- Press dough circles into muffin cups to form mini crusts.
- Spoon chicken mixture evenly into each crust.
- Cut smaller dough circles or strips for tops and place over filling.
- Seal edges gently and brush tops with beaten egg.
- Cut small slits in tops to vent.
- Bake for 25–30 minutes until golden brown.
- Cool 5 minutes before removing from pan and serving.
Notes
- Use rotisserie chicken to save time.
- These freeze well after baking.
- Serve with a simple green salad or fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American