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Easy Mini Chicken Pot Pies - Don't LOSE this Recipe

Easy Mini Chicken Pot Pies: Irresistibly Comforting Bliss

Discover the joy of Easy Mini Chicken Pot Pies that combine comfort and flavor in perfect portions.

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

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

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix the shredded chicken, frozen vegetables, chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper.
  3. Roll out the pie crusts and cut them into small circles to fit a muffin tin.
  4. Place the crusts in the muffin tin and fill each with the chicken mixture.
  5. Cover each pie with another crust circle and seal the edges.
  6. Cut a small slit on top of each pie for steam to escape.
  7. Bake in the preheated oven for 25-30 minutes or until golden brown.
  8. 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.
  • Author: Souzan
  • 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

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