Imagine biting into a perfectly golden, flaky crust and discovering a creamy, savory filling that instantly transports you to culinary heaven. These Quick and Easy Mini Chicken Pot Pies are not just a meal; they're a delightful experience that combines convenience, flavor, and pure comfort in one adorable, handheld package. Whether you're a busy parent, a cooking novice, or a seasoned chef looking for a crowd-pleasing recipe, these mini pot pies will revolutionize your dinner routine and leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 package refrigerated pie crusts
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- In a medium mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Unroll the refrigerated pie crusts on a clean, flat surface. Using a round cookie cutter or a large drinking glass, cut 12 circles from the pie crusts - 6 circles for the bottom crusts and 6 for the top crusts.
- Gently press the bottom pie crust circles into each muffin tin cavity, ensuring they cover the bottom and sides completely.
- Spoon the chicken and vegetable mixture evenly into each pie crust-lined muffin cup, filling them about 3/4 full.
- Cover each mini pot pie with the remaining pie crust circles. Use a fork to crimp the edges and seal the top and bottom crusts together.
- Cut small slits in the top of each mini pot pie to allow steam to escape during baking.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crusts are golden brown and the filling is hot and bubbly.
- Remove from the oven and let the mini pot pies cool in the tin for 5-10 minutes before carefully removing them.
- Serve warm and enjoy your quick and easy mini chicken pot pies!
Tips
- Use rotisserie chicken for an even quicker preparation and extra flavor.
- Ensure your pie crusts are at room temperature for easier handling and cutting.
- Don't overfill the muffin cups to prevent spillage during baking.
- For a golden, glossy crust, brush the top with an egg wash before baking.
- Let the pot pies rest for a few minutes after baking to help the filling set.
- Experiment with different vegetable combinations to customize the recipe.
- If you have leftovers, these mini pot pies reheat beautifully in the oven to maintain their crispy crust.
Nutrition Facts
Calories: 239kcal
Carbohydrates: g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
