Mini Chicken Pot Pies (Print Version)
Ingredients:
01 -
2 cups cooked chicken, diced.
02 -
1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed.
03 -
1 can (10.5 oz) condensed cream of chicken soup.
04 -
1 cup shredded cheddar cheese.
05 -
1 teaspoon garlic powder.
06 -
1 teaspoon onion powder.
07 -
1 teaspoon dried thyme.
08 -
Salt and pepper, to taste.
09 -
2 refrigerated pie crusts.
10 -
Cooking spray.
Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray and set aside.
02 -
In a large mixing bowl, combine diced chicken, mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
03 -
Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cookie cutter or glass, cut out circles of dough slightly larger than the muffin tin openings.
04 -
Press each dough circle into the greased muffin tin, allowing some overhang around the edges. Spoon the chicken mixture into each muffin cup, filling them almost to the top.
05 -
Fold the overhanging dough over the filling, crimping the edges to seal the pot pies. Cut a small slit in the top of each pot pie to allow steam to escape during baking.
06 -
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
07 -
Remove the mini chicken pot pies from the oven and let them cool in the muffin tin for a few minutes before carefully removing them. Serve warm and enjoy these delightful mini chicken pot pies muffins!.
Notes:
01 -
These Mini Chicken Pot Pies Muffins are a delightful and convenient way to enjoy the comforting flavors of chicken pot pie in a portable form. Perfect for meals on the go or a fun dinner option.