Description
These mini chicken pot pies feature a warm, golden crust with a rich, creamy filling. They are individual savory pies, perfect for a family-friendly twist on a classic, ideal for busy weeknights or meal prep.
Ingredients
- 2 cups cooked, shredded chicken
- 1.5 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 2 (9-inch) refrigerated pie crusts
- 0.5 cup milk
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp fresh thyme (or 0.25 tsp dried)
- 0.25 tsp dried rosemary
- A tiny pinch nutmeg
Instructions
- Preheat Oven & Prep Ingredients: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Slightly thaw frozen vegetables and dice cooked chicken.
- Make Creamy Filling: In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, pepper, fresh thyme, dried rosemary, and nutmeg. Stir until well combined and consistently creamy. (If too thick, splash in 1-2 Tbsp more milk.)
- Assemble Mini Pies: Unroll one refrigerated pie crust and cut out 12 circles using a 3-inch round cutter. Press each circle into the prepared muffin cups to form cups. Spoon the creamy filling into each crust-lined cup, filling almost to the top. Unroll the second pie crust. Cut into thin strips for a lattice top or use remaining circles for full tops. Place strips over the filling (weaving if desired) or place full circles on top. Crimp edges firmly to seal.
- Bake Golden Minis: Bake for 20-25 minutes, or until the crusts are beautifully golden brown and the filling is bubbly and fragrant. Let them cool slightly in the muffin tin before serving.
Notes
The filling can be thinned with extra milk if needed. For faster prep, use rotisserie chicken and pre-made pie crusts. Mix all filling ingredients in one bowl to reduce cleanup time. For gluten-free, ensure your chosen pie crust is certified gluten-free. For dairy-free, use a dairy-free cream soup alternative or plant-based bechamel and dairy-free milk.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg