Description
Delightful mini chicken pot pies wrapped in buttery, flaky pastry, perfect for family dinners or snacks.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts or puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, onion powder, garlic powder, salt, and pepper. Stir until evenly coated.
- Roll out the pie crusts or puff pastry on a floured surface and cut out circles.
- Place the circles in the muffin tin, gently pressing down.
- Fill each cup with the chicken mixture.
- Cut smaller circles or strips for the tops and place them on each filled cup, sealing the edges.
- Brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
These pot pies can be kept in an airtight container in the fridge for up to 3 days and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg