Description
These Easy Mini Chicken Pot Pies are a comforting and delicious handheld meal, perfect for satisfying cravings with tender chicken, mixed vegetables, and creamy filling wrapped in flaky pie crusts. Ready in 45 minutes and baked to golden perfection, these individual pot pies make meal prep simple and enjoyable for family dinners or gatherings.
Ingredients
Scale
Filling
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables, frozen
- 1 can cream of chicken soup (10.5 oz)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Crust
- 1 package refrigerated pie crusts (usually 2 crusts per package)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for baking the pot pies evenly and achieving a crispy golden crust.
- Prepare Filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper. Stir until all ingredients are well mixed into a creamy filling.
- Roll and Cut Crusts: Unroll the refrigerated pie crusts on a clean surface and use a round cutter or a glass to cut out circles that will fit perfectly into the cups of a muffin tin, forming the base of your mini pot pies.
- Line Muffin Tin: Gently press each pie crust circle into the muffin tin cups, creating a shell that will hold the filling securely.
- Fill Crusts: Spoon the prepared chicken mixture evenly into each pie crust shell, filling them nearly to the top but not overflowing.
- Top and Seal: Cut additional pie crust circles to cover the filled pies. Place one on top of each filled crust and seal the edges by pressing them together firmly to prevent leakage during baking.
- Apply Egg Wash: Brush the tops of the sealed pot pies with the beaten egg. This step helps to develop a shiny and golden crust once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the pie crusts turn golden brown and the filling is bubbly.
- Cool: Remove the mini pot pies from the oven and allow them to cool for a few minutes in the muffin tin before removing. This lets the filling set slightly for easier handling and better texture.
Notes
- You can substitute cream of chicken soup with a homemade white sauce for a fresher, less processed option.
- Make sure your chicken is pre-cooked to save time and ensure even cooking inside the pot pies.
- Feel free to add herbs like thyme or parsley to the filling for added flavor.
- To freeze, bake the pies and cool completely, then wrap individually and store in the freezer. Reheat in the oven at 350°F (175°C) until warmed through.
- Use a fork to prick the top crust lightly before baking to allow steam to escape and avoid sogginess.
