Easy Mini Chicken Pot Pies: A Cozy Comfort Food Delight
This easy mini chicken pot pie recipe is perfect for a cozy meal, bringing comfort and flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-free option available
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped
- 1 package refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and parsley.
- Roll out the pie crust and cut it into small circles to fit into a muffin tin.
- Fill each crust with the chicken mixture.
- Cover with another piece of pie crust and seal the edges. Cut slits on top for ventilation.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
- These mini pot pies can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Easy Mini Chicken Pot Pies, comfort food, easy recipe, chicken pot pie