Description
These easy mini chicken pot pies are perfect for a quick and satisfying meal. Made with store-bought pie crusts and a simple chicken and vegetable filling, they are ready in no time.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup cooked chicken, shredded or diced
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup chicken broth
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a medium skillet over medium heat. Add chicken, mixed vegetables, chicken broth, milk, flour, salt, and pepper. Cook, stirring constantly, until mixture thickens, about 3-5 minutes.
- Unroll pie crusts. Using a 3-inch round cutter, cut out 12 circles from each crust for a total of 24 circles.
- Press 12 of the circles into the bottoms of a 12-cup muffin tin.
- Spoon chicken mixture evenly into each crust-lined muffin cup.
- Top with the remaining 12 pie crust circles. Crimp edges to seal. Cut small slits in the top of each pie for steam to escape.
- Bake for 18-20 minutes, or until golden brown.
- Let cool for a few minutes before removing from the muffin tin.
Notes
- You can use leftover rotisserie chicken for this recipe.
- If you don’t have a round cutter, use the rim of a glass.
- These mini pot pies are great for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
Keywords: chicken pot pie, mini pot pie, easy chicken recipe, comfort food, quick dinner