Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the shredded chicken, frozen vegetables, chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper.
- Roll out the pie crusts and cut them into small circles to fit a muffin tin.
- Place the crusts in the muffin tin and fill each with the chicken mixture.
- Cover each pie with another crust circle and seal the edges.
- Cut a small slit on top of each pie for steam to escape.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
- Add cheese on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg