Mini Chicken Pot Pies: Easy Comfort Food for Any Occasion
Delicious bite-sized comfort food that is perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine chicken, vegetables, chicken broth, milk, flour, garlic powder, onion powder, salt, and pepper. Cook until bubbly.
- Roll out pie crusts and cut into small circles.
- Place crusts in muffin tin and fill with chicken mixture.
- Top with another crust and seal edges.
- Bake for 20-25 minutes or until golden brown.
Notes
- These pot pies can be made ahead and frozen for later use.
- Feel free to customize the filling with your favorite vegetables.
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Mini Chicken Pot Pies