Ingredients:
- 1 cup cooked chicken, shredded
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup cream of chicken soup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt & pepper to taste
- 1 package refrigerated biscuit dough (or puff pastry)
- 1 egg (beaten, for egg wash)
Instructions:
- Preheat Air Fryer – Set your air fryer to 350°F (175°C).
- Prepare Filling – In a bowl, mix shredded chicken, frozen veggies, cream of chicken soup, and seasonings.
- Prepare Dough – Roll out each biscuit slightly to flatten. If using puff pastry, cut into circles slightly larger than your muffin tin or ramekins.
- Assemble – Line each mini pie mold (ramekin or silicone muffin cup) with dough, leaving extra to fold over. Fill with the chicken mixture, then fold dough over the top, sealing edges.
- Egg Wash – Brush tops with beaten egg for a golden crust.
- Air Fry – Place pies in the air fryer basket and cook at 350°F (175°C) for 10-12 minutes, or until golden brown and crispy.
- Cool & Serve – Let them cool for a few minutes before enjoying!
