Mini Chicken Pot Pies
Comfort-food hand pies filled with creamy chicken and veggies.
Ingredients:
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk or heavy cream
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried thyme or parsley (optional)
- 2 pie crusts (store-bought or homemade) or refrigerated biscuit dough
- 1 egg (for egg wash, optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin. - Make the Filling:
In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, salt, pepper, and any seasonings. Mix until creamy and well combined. - Prepare the Crusts:
Roll out your pie crust and cut circles large enough to fit into each muffin cup (a cookie cutter or glass works well).
Press each crust circle into the muffin tin to form small cups. - Fill and Top:
Spoon the chicken mixture evenly into each crust cup.
If desired, add smaller crust circles on top and pinch the edges to seal. Brush tops lightly with beaten egg for a golden finish. - Bake:
Bake for 20–25 minutes, or until the crusts are golden brown and the filling is bubbly. - Cool and Serve:
Let cool for 5 minutes before removing from the pan. Serve warm!
Tips:
- Use rotisserie chicken for quick prep.
- For a creamier texture, mix in 2 tablespoons of cream cheese with the filling.
- Add diced potatoes or broccoli for extra flavor and texture.
- Brush the crust edges with butter right after baking for a soft, glossy finish.
- These pies can be frozen after baking; reheat in the oven for 10–12 minutes at 350°F (175°C).
Servings: 6–8 mini pies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes