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Mini Chicken Pot Pies


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  • Author: Lina Judi
  • Total Time: 33 minutes

Description

These adorable Mini Chicken Pot Pies are filled with tender shredded chicken and a medley of vegetables, all enveloped in a flaky crust. Perfect for a comforting meal or as a delightful appetizer!


Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1 package refrigerated pie crust
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F (200°C). In a bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
  • Roll out the pie crust and cut into circles to fit into a greased muffin tin.
  • Spoon the chicken mixture into the pie crusts and top with another circle of dough, sealing the edges well.
  • Bake in the preheated oven for 15-18 minutes, or until the crusts are golden brown.
  • Allow to cool slightly before serving.

Notes

These mini pot pies can be made ahead of time and frozen. Just bake from frozen, adding a few extra minutes to the cooking time.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes