Description
Delicious and easy-to-make mini chicken pot pies that can be whipped up quickly, perfect for any occasion.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 pie crusts
- 1 egg
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out the pie crusts and cut into circles to fit a muffin tin.
- Place the crusts in the muffin tin and fill them with the chicken mixture.
- Cut more crusts for the top and crimp the edges to seal. Brush with egg wash.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
These mini pot pies can be customized with leftover meats and vegetables. You can also freeze the baked pies for quick meals later.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American