Mini Chicken Pot Pies
Delicious and easy mini chicken pot pies that are perfect for a cozy dinner or quick lunch. Made with a flaky crust and a creamy filling.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups cubed cooked chicken Use leftover rotisserie chicken for quick prep
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup 10.5 oz can
- 1 package refrigerated pie crusts 2 crusts, softened as directed on package
Instructions
Preparation Steps
- Preheat oven to 375°F. Roll out the pie crusts and cut into circles.
- Mix chicken, mixed vegetables, and cream of chicken soup in a bowl.
- Spoon the chicken mixture into muffin tin lined with pie crust circles.
- Top each with another crust circle and crimp edges to seal.
- Bake for 25 minutes or until golden brown.
Notes
These mini chicken pot pies are versatile and can be made ahead of time and stored in the refrigerator. Simply reheat before serving.