Description
Mini Muffin Tin Chicken Pot Pies – These bite-sized chicken pot pies are perfect for a comforting meal or appetizer. Made with creamy chicken, mixed vegetables, and a flaky crust, they are easy to prepare and delicious. Perfect for family dinners or parties, these mini pot pies are sure to be a hit!
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 packages (14 oz each) refrigerated pie crusts
1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out the pie crusts and cut 12 circles (about 4 inches in diameter) for the bottoms and 12 smaller circles (about 2 1/2 inches in diameter) for the tops.
- Press the larger circles into the muffin tin cups, covering the bottom and sides.
- Spoon the chicken mixture evenly into each cup.
- Place the smaller dough circles on top and press the edges to seal. Cut small slits in the tops to allow steam to escape.
- Brush the tops with beaten egg and bake for 25-30 minutes, until the crust is golden brown.
- Let cool for a few minutes before removing from the tin. Serve warm.
Notes
You can use leftover cooked chicken or rotisserie chicken for convenience.
Customize the filling with your favorite vegetables or add a sprinkle of cheese for extra flavor.
These mini pot pies can be frozen and reheated for a quick meal later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal per serving
