Mini Chicken Pot Pies
Mini chicken pot pies are a delightful twist on a classic comfort food, featuring a flaky crust and a savory filling, perfect for any occasion.
Ingredients
Filling
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn) Can substitute with other vegetables
- 1/2 cup cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt and pepper
Crust
- 1 package refrigerated pie crusts Can use homemade crust
- 1 each egg For egg wash
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir well until fully incorporated.
- Roll out the pie crusts on a floured surface and cut small circles of dough for muffin tin cups.
- Place the circles into the muffin tin and press them down to form small shells.
- Fill each mini pie shell with the chicken and vegetable mixture.
- Cut additional circles from your pie crusts for the tops and seal the edges.
- Brush the tops lightly with the whisked egg.
Baking
- Bake in the oven for 20-25 minutes, or until the tops are golden and crisp.
- Remove from the oven and allow to cool slightly before serving.
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Notes
Customize fillings to taste. Consider herbs for added flavor. Allow to cool slightly before serving for better presentation.