Description
These Easy Mini Chicken Pot Pies are a fun twist on the classic comfort food, made in muffin tins for individual servings. Perfect for a quick dinner or appetizer!
Ingredients
Scale
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 package pie crust or biscuit dough
Instructions
- Preheat oven to 375°F and grease a muffin tin.
- Mix chicken, vegetables, cream of chicken soup, garlic powder, thyme, salt, and pepper.
- Roll out dough and cut circles to fit the muffin tin. Press dough into each muffin cup.
- Fill each cup with the chicken mixture. Cover with more dough and seal edges.
- Bake for 20-25 minutes until golden brown. Cool before serving.
Notes
- Use leftover or rotisserie chicken for convenience.
- Freeze for easy meal prep.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
Keywords: Mini Chicken Pot Pies, Easy Pot Pies, Chicken Pot Pie Muffins, Handheld Pot Pies