Description
These adorable Mini Chicken Pot Pies are filled with tender shredded chicken and a medley of vegetables, all enveloped in a flaky crust. Perfect for a comforting meal or as a delightful appetizer!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1 package refrigerated pie crust
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
- Roll out the pie crust and cut into circles to fit into a greased muffin tin.
- Spoon the chicken mixture into the pie crusts and top with another circle of dough, sealing the edges well.
- Bake in the preheated oven for 15-18 minutes, or until the crusts are golden brown.
- Allow to cool slightly before serving.
Notes
These mini pot pies can be made ahead of time and frozen. Just bake from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes