Description
Enjoy the ultimate comfort food in convenient, handheld portions. These mini chicken pot pies feature a savory, creamy filling of shredded chicken and mixed vegetables, encased in a buttery, golden-brown crust. Perfectly portioned for quick weeknights, these individual pies eliminate the mess of serving large casseroles while ensuring every bite maintains the ideal ratio of flaky pastry to rich, herb-infused gravy. A stress-free meal that is sure to please the whole family.
Ingredients
2 cups cooked rotisserie chicken, shredded
1.5 cups frozen mixed vegetables, thawed and drained
1 can cream of chicken soup
0.25 cup heavy cream
0.5 tsp dried thyme
2 packs refrigerated pie crust
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Combine the shredded chicken, thawed vegetables, cream of chicken soup, heavy cream, and dried thyme in a large mixing bowl until well incorporated.
Roll out the pie dough on a lightly floured surface.
Cut the dough into circles using a round cookie cutter that matches the diameter of your muffin tin cavities.
Press one dough round gently into each cavity of the muffin tin.
Spoon the chicken and vegetable mixture into the prepared dough shells.
Top with additional dough circles if desired, sealing the edges by crimping.
Bake for 25 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Use a homemade roux if you prefer to avoid canned cream of chicken soup. Ensure vegetables are well drained to prevent soggy crusts. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg