Ingredients
- Cooked chicken, shredded: 2 cups
- Frozen mixed vegetables: 1 cup
- Cream of chicken soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Refrigerated pie crusts: 1 box (2 crusts)
- Butter: 2 tablespoons
- Onion, chopped: 1/2 cup
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Step 2: In a skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 3: In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, milk, cooked onion, salt, and pepper. Mix well.
- Step 4: Unroll pie crusts and using a cookie cutter or knife, cut out circles slightly larger than the muffin tin cups.
- Step 5: Gently press the pie crust circles into the muffin tin cups. Fill each cup with the chicken mixture.
- Step 6: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- For longer storage, wrap cooled pot pies individually in plastic wrap and then foil before freezing for up to 2 months.
- Reheat leftover mini pot pies in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through, to keep the crust crisp.
- Serve these delightful mini pot pies with a simple side salad for a complete and comforting meal.
- Don't overfill the muffin cups; leaving a little space will prevent the filling from bubbling over and creating a mess in your oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American