Description
Cute and tasty mini chicken pot pies packed with flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 package refrigerated pie crusts
- 1 egg
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the shredded chicken, frozen veggies, cream of chicken soup, shredded cheese, and spices.
- Roll out the refrigerated pie crusts on a floured surface and cut them into circles about 4-5 inches in diameter.
- Place the pie crust circles into greased muffin tins and fill each crust with the chicken mixture.
- Use the leftover dough to top your mini pies, sealing the edges together.
- Whisk the egg and brush it on top of each pie.
- Bake the muffin tin in the oven for about 18-22 minutes or until the pies are golden brown.
- Let the mini pies cool for a few minutes before serving.
Notes
Feel free to use leftover turkey or veggies, and add spice to taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg