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Mini Chicken Pot Pies

Mini Chicken Pot Pies are a comforting dish, perfect for dinner or parties, made with chicken and vegetables in a flaky crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be used if cooked slightly first.
  • 1 cup cream of chicken soup
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 package refrigerated pie crusts or puff pastry
  • 1 egg for egg wash

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat.
  3. Add shredded chicken, mixed vegetables, cream of chicken soup, thyme, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
  4. Roll out the pie crusts and cut into circles to fit mini muffin tins.
  5. Place the dough circles in the muffin tin and fill each with the chicken mixture.
  6. Cover with another circle of dough, sealing the edges. Brush the tops with egg wash.
Baking
  1. Bake for 20-25 minutes until golden brown.
  2. Let cool slightly before serving.

Notes

They make great appetizers or a main dish alongside a salad. Serve warm with a dipping sauce like ranch or hot sauce for extra flavor.