Description
Delightful mini chicken pot pies filled with savory chicken and vegetables, wrapped in a flaky crust, perfect for cozy family dinners.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the cooked chicken, frozen vegetables, and cream of chicken soup together.
- Roll out the pie crusts and cut them into circles to fit your muffin tin.
- Place the crusts in the cups of the muffin tin.
- Fill each crust with the chicken mixture.
- Top with another piece of pie crust and seal the edges.
- Cut slits in the top crusts to allow steam to escape.
- Bake for 20 minutes or until the crust is golden brown.
- Let cool slightly before serving.
Notes
Prepare the filling in advance and store in the fridge to save time. Use leftover chicken for added convenience.
