Ingredients:
2 cups cooked chicken, diced
1 cup frozen mixed vegetables (carrots, peas, corn, green beans), 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 the diced chicken, mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles of dough that are slightly larger than the muffin tin openings.
Press each dough circle into the greased muffin tin, making sure to leave 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 the pot pies.
Cut a small slit in the top of each pot pie to allow steam to escape during baking.
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or 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 them.
Serve warm and enjoy these delicious mini chicken pot pies muffins!
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 12 mini pot pies