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Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies: Comforting and Homemade Delight

Delight in these easy mini chicken pot pies, perfect for any occasion and packed with comforting flavors.

  • Total Time: 45 minutes
  • Yield: 12 mini pot pies 1x

Ingredients

Scale
  • 1 pound chicken breast, cooked and shredded
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 package refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the chicken, mixed vegetables, cream of chicken soup, garlic powder, and onion powder.
  3. Roll out the pie crusts and cut them into circles to fit your muffin tin.
  4. Press the circles into the muffin tin and fill with the chicken mixture.
  5. Top with another crust, sealing the edges well.
  6. Brush the tops with beaten egg for a nice golden color.
  7. Bake for 25-30 minutes or until golden brown.
  8. Let cool for a few minutes before serving.

Notes

  • These mini pot pies can be made in advance and frozen for later.
  • Feel free to add your favorite herbs and spices to customize the flavor.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-free

Nutrition

  • Serving Size: 1 pie
  • Calories: 250
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 50mg

Keywords: Easy Mini Chicken Pot Pies