Description
Enjoy the classic flavors of chicken pot pie in a bite-sized, easy-to-make form with these delicious Mini Chicken Pot Pies. Perfect for a quick and comforting weeknight dinner, these individual-sized pies are filled with tender chicken, vegetables, and a creamy sauce, all nestled in a flaky, golden-brown crust.
Ingredients
– 2 cups cooked, shredded chicken
– 1 cup mixed vegetables (diced carrots, peas, and celery)
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup milk
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 package (15 oz) refrigerated pie crust
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a medium bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, thyme, salt, and pepper. Stir until well mixed.
3. 3. Unroll the pie crust and use a 4-inch round cookie cutter to cut out 12 circles.
4. 4. Gently press the circles into a 12-cup muffin tin, making sure to press the dough into the sides and bottom of each cup.
5. 5. Spoon the chicken and vegetable mixture evenly into the pie crust-lined muffin cups.
6. 6. Roll out the remaining pie crust and use a 3-inch round cookie cutter to cut out 12 smaller circles for the tops of the pies.
7. 7. Place the smaller circles on top of the filled muffin cups, pressing the edges to seal.
8. 8. Bake the mini chicken pot pies for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
9. 9. Allow the pies to cool for 5 minutes before removing them from the muffin tin.
Notes
For a flakier crust, you can use a homemade pie dough instead of the refrigerated variety. Additionally, you can experiment with different vegetable combinations or use leftover cooked chicken to customize the filling to your liking.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American