Mini Chicken Pot Pies
These mini chicken pot pies are a comforting, easy-to-make dish perfect for family meals, using leftover chicken and mixed vegetables for a quick assembly.
Ingredients
Filling
- 1 cup cooked chicken, shredded (Use rotisserie chicken for fast prep and big flavor. Shred it finely.)
- 1 cup mixed vegetables (peas, carrots, corn) (Frozen mixed vegetables work great. Thaw slightly and pat dry.)
- 1/2 cup cream of chicken soup (Choose a lower-sodium option if you want better control of salt.)
- 1 teaspoon garlic powder (Blends evenly and keeps a mild garlic flavor kids usually like.)
- 1 teaspoon onion powder (Adds savory depth without the texture that picky eaters avoid.)
- to taste salt and pepper (Start with a little and taste the filling.)
Crust
- 1 package refrigerated pie crusts (Roll gently and keep them cool to avoid tearing.)
- 1 egg beaten (for egg wash) (Brush lightly for a golden top; use milk for a softer top.)
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Mix gently and taste. Adjust the seasonings if necessary.
- Roll out the pie crusts and cut them into small circles to fit into a mini muffin tin.
- Press the crusts into the muffin tin cups to create pockets.
Assembly
- Fill each crust with the chicken mixture, about three-quarters full.
- Cut small circles from the remaining pie crust to top each pot pie.
- Brush the tops with the beaten egg.
Baking
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
Serve these mini pot pies with small bowls of dipping sauces like mild ranch or gravy. They store well in the refrigerator or freezer.