why make this recipe

Easy Mini Chicken Pot Pies are perfect for busy weeknights or as a comforting dish on the weekends. They are simple to make, filling, and loved by both kids and adults. These mini pot pies are great for using leftover chicken, and you can customize them with your favorite vegetables. Plus, they come in cute individual servings, which makes them a fun and appealing option for any dinner table!

how to make Easy Mini Chicken Pot Pies

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
3. Roll out the pie crusts and cut them into circles.
4. Gently press the circles into the muffin tin or small ramekins.
5. Fill each crust with the chicken mixture.
6. Use the remaining pie crust to cover the fillings, crimping edges.
7. Cut slits in the top to allow steam to escape.
8. Bake for 20-25 minutes or until golden brown.
9. Let cool slightly before serving.

how to serve Easy Mini Chicken Pot Pies

Serve these mini chicken pot pies warm right out of the oven. They go well with a simple salad or some crusty bread on the side. You can also serve them with a side of gravy for extra flavor.

how to store Easy Mini Chicken Pot Pies

To store leftovers, let the mini pot pies cool completely. Then, cover them with plastic wrap or place them in an airtight container. They will stay good in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.

tips to make Easy Mini Chicken Pot Pies

• Make sure to fully mix the filling ingredients to get the best flavors in each bite.
• You can use any type of vegetables you like, such as mushrooms or broccoli.
• If you want a crispy crust, brush the top with a little egg wash before baking.

variation

Feel free to make these mini pot pies vegetarian by swapping out the chicken for cooked lentils or chickpeas. You can also use different types of cream soups, like cream of mushroom, for a unique flavor.

FAQs

Can I use leftover rotisserie chicken for this recipe?
Yes! Leftover rotisserie chicken is a great option and will save you some time.

Can I freeze these mini pot pies?
Yes! You can freeze them before baking. Just wrap them tightly in plastic wrap and foil. When you’re ready to bake, cook them from frozen, adding a few extra minutes to the baking time.

What other ingredients can I add?
You can add diced potatoes, corn, or even some cheese to make the filling richer. Feel free to experiment with your favorite ingredients!