Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 cup chicken broth
- 1 cup cream of chicken soup (or homemade equivalent)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, onion powder, garlic powder, dried thyme, salt, and pepper. Mix well until all ingredients are evenly coated.
- Roll Out the Pie Crusts: On a lightly floured surface, roll out the refrigerated pie crusts. Use a round cookie cutter or a glass to cut out circles that are about 4-5 inches in diameter.
- Assemble the Mini Pies: Grease a muffin tin. Place each round pie crust circle into the muffin tin, pressing down gently to form a cup shape. Fill each crust with the chicken filling, being careful not to overfill.
- Top the Pies: Use the remaining pie crust to cut out smaller circles or strips to create a top for each mini pot pie. Place the tops on the filling and crimp the edges to seal.
- Egg Wash (Optional): If desired, whisk the egg and brush it over the tops of the pies for a golden finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the mini chicken pot pies to cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!
These mini chicken pot pies are perfect for a cozy dinner or as a fun appetizer for gatherings!