Description
This recipe makes easy mini chicken pot pies that are delicious and satisfying.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables, frozen
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix diced chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper.
- Roll out the pie crusts and cut into circles to fit your muffin tin.
- Place the crusts into the muffin tin.
- Fill each crust with the chicken mixture.
- Cover with another circle of pie crust and seal the edges.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let them cool before serving.
Notes
- You can substitute turkey for chicken.
- Use any vegetables you like.
- These can be made ahead and frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: easy mini chicken pot pies delicious recipe