Mini Chicken Pot Pies
Mini Chicken Pot Pies are delightful bite-sized comfort food filled with tender shredded chicken, colorful mixed vegetables, and a creamy sauce encased in flaky pie crusts.
Ingredients
Filling
- 1 cup cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen vegetables can be used.
- 1/2 cup cream of chicken soup Can be substituted with a creamy herb sauce.
- 1/2 cup chicken broth Best to use low-sodium broth.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Crust
- 1 package refrigerated pie crusts Homemade pie crust can be used as an alternative.
- 1 egg for egg wash Beaten egg for brushing the tops.
Instructions
Preparation
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking.
- Mix the Filling: In a medium-sized mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth. Add onion powder, garlic powder, salt, and pepper, stirring until well combined.
- Prepare the Pie Crust: Take the refrigerated pie crusts out of the package. If using homemade crust, roll it out to about 1/8 inch thick and cut circles about 4 inches in diameter.
Assembly
- Form the Bases: Press each dough circle into the muffin tin, ensuring the edges reach the top. Spoon the chicken mixture into each crust generously, avoiding overfilling.
- Top the Pot Pies: Cut out more circles of dough for the tops, place them over the fillings, and press the edges to seal.
- Egg Wash: Beat the egg and brush it over the tops of each pie for a golden finish.
Baking
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crusts are golden brown and flaky.
- Cool and Serve: After removing from the oven, let them cool slightly before serving.
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Notes
These pot pies are perfect for meal prep and can be frozen well. Serve with a side salad or warm rolls for a complete meal.