Easy Mini Chicken Pot Pies
Components:
Regarding the Filling:
- One cup of cooked chicken, chopped or shredded
- One cup of frozen mixed veggies, such as peas, carrots, and corn
- One can (10.5 oz) of chicken soup with cream
- Half a cup of chicken stock
- one tsp powdered garlic
- One tsp powdered onion
- To taste, add salt and pepper.
Regarding the Crust:
- One packet of chilled pie crusts, often known as puff pastry.
- One egg (optional for egg wash)
Guidelines:
- Oven Prep: Set the oven’s temperature to 400°F, or 200°C.
- Assemble the Filling: Transfer the cooked chicken, frozen mixed veggies, cream of chicken soup, chicken broth, onion and garlic powders, salt, and pepper into a big bowl. Blend until thoroughly blended.
- Roll out the pie crusts on a board dusted with a little flour to prepare them. Cut out circles (approximately 4-5 inches in diameter) that fit into your muffin tin using a round cookie cutter or a glass.
- Pie Crust Assemble: Line the muffin tray with oiled pie crust circles. Gently press them into the shape of tiny cups. With a small space remaining at the top, stuff the chicken mixture into each crust.
- Cover with Crust: Cut out smaller circles from extra pie crust and arrange them on top of the filling, or use the remaining scraps to form a lattice design. If you want a golden finish, you can brush the tops with beaten egg.
- Bake: Bake for 20 to 25 minutes in a preheated oven, or until the filling is bubbling and the crust is golden brown.
- Let the small pot pies cool for a couple of minutes before serving. Have fun!
Advice:
- Add any vegetables or seasonings to the filling to make it your own.
- This dish also works very well with leftover turkey!
- When you’re ready to dine, simply reheat these little pot pies in the oven since they freeze nicely.
Savor your delicious little pot pies!