Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 refrigerated pie crusts
- Cooking spray
Instructions
- Preparation:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with cooking spray and set aside.
- Mix the Filling:
- In a large mixing bowl, combine the diced chicken, mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
- Stir the mixture until it is well combined. Learn more about how to perfectly mix pie fillings
- Prepare the Crust:
- Roll out the refrigerated pie crusts on a lightly floured surface.
- Use a round cookie cutter or a glass to cut out circles of dough that are slightly larger than the muffin tin openings.
- Assemble:
- Press each dough circle into the greased muffin tin, ensuring there is some overhang around the edges.
- Spoon the chicken mixture into each muffin cup, filling them almost to the top.
- Fold the overhanging dough over the filling, crimping the edges to seal the pot pies.
- Cut a small slit in the top of each pot pie to allow steam to escape during baking.
- Bake:
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve:
- Remove the mini chicken pot pies from the oven and let them cool in the muffin tin for a few minutes before carefully removing them.
- Serve warm and enjoy!
These Mini Chicken Pot Pies Muffins are not only a treat to your taste buds but also a visual delight on your dinner table. They are an excellent choice for meal prep or even a lovely addition to your party menu.
