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Easy Mini Chicken Pot Pies

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Delightful individual-sized chicken pot pies packed with tender chicken, fresh vegetables, and a golden flaky crust.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Non-Vegetarian

Ingredients

Scale
  • 2 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package refrigerated pie crusts
  • 1 egg (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the diced chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
  3. Unroll your pie crusts on a lightly floured surface. Use a round cookie cutter or a glass to cut out circles, about 4 inches in diameter.
  4. Place a circle of dough in each greased muffin tin cup. Fill with the chicken mixture, then top with another circle of dough. Seal edges by pressing with a fork.
  5. Beat the egg and brush it over the top of each pie for a golden finish.
  6. Bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown.
  7. Let cool for a few minutes before removing from the muffin tin. Serve warm!

Notes

Feel free to customize the filling based on your preferences or dietary needs.

Nutrition

Find it online: https://daytasty.com/easy-mini-chicken-pot-pies/