Mini Chicken Pot Pies Muffins
Savor the charm of these Mini Chicken Pot Pies Muffins, a delightful twist on a classic comfort food. Packed with tender chicken, mixed vegetables, and creamy cheddar cheese, each bite-sized pie promises warmth and satisfaction.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini pot pies 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 refrigerated pie crusts
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray and set aside.
- In a large mixing bowl, combine diced chicken, thawed mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix thoroughly.
- Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cookie cutter or glass, cut out circles slightly larger than the muffin tin openings.
- Press each dough circle into the greased muffin tin, ensuring some overhang around the edges. Spoon the chicken mixture into each muffin cup, filling them almost to the top. Fold the overhanging dough over the filling, crimping the edges to seal.
- Cut a small slit in the top of each pot pie to allow steam to escape. Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
- Remove the mini chicken pot pies from the oven and let them cool in the muffin tin for a few minutes before carefully removing. Serve warm.
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg