Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Perfectly portioned and easy to make, they are a great option for a family dinner or a special treat.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (thawed)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Crust:
- 1 sheet refrigerated pie crust (or homemade)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Mix the Filling: In a medium bowl, combine the cooked chicken, thawed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Prepare the Crust: Unroll the pie crust and cut into 12 circles. Press each circle into the muffin cups.
- Fill the Cups: Fill each crust with the chicken mixture. Add extra crust shapes on top if desired. Brush with melted butter.
- Bake: Bake for 20–25 minutes until golden and bubbly. Let cool for 5 minutes before removing.
Notes
- These pot pies freeze well.
- Swap in cooked turkey or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 180
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
