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Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies: Cozy Comfort in Every Bite

These Easy Mini Chicken Pot Pies combine tender chicken, mixed vegetables, and a flaky crust for a comforting meal that’s perfect for any occasion.

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

Ingredients

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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, thyme, salt, and pepper.
  3. Roll out the pie crusts and cut them into circles to fit your mini pie pan.
  4. Fill each crust with the chicken mixture.
  5. Cover with another pie crust and seal the edges.
  6. Brush the tops with the beaten egg.
  7. Bake for 20-25 minutes or until golden brown.

Notes

  • Feel free to customize the filling with your favorite vegetables.
  • These can be made ahead of time and frozen before baking.
  • Author: Souzan
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 pie
  • Calories: 220
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 40mg

Keywords: Easy Mini Chicken Pot Pies, Chicken Pot Pies, Comfort Food