Mini Chicken Pot Pie Pies
Get ready to savor the ultimate comfort food in bite-sized form with these Mini Chicken Pot Pie Pies! Perfectly portioned and irresistibly flaky, these handheld delights are filled with tender shredded chicken, a medley of vibrant veggies, and a creamy, seasoned sauce. Made with convenient refrigerated pie dough, this recipe cuts down prep time without sacrificing the homemade touch. Each mini pie is baked to golden perfection, thanks to a glossy egg wash, and fills your kitchen with the cozy aroma of freshly baked pot pie. Ideal for weeknight dinners, meal prepping, or parties, these portable pot pies are as fun to eat as they are easy to make. Game-changing in flavor, texture, and presentation, these mini pot pies will quickly become your go-to recipe for satisfying cravings with a classic, homestyle twist!
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Recipe Information
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, and beans)
- 1 can (10.5 oz) cream of chicken soup
- 0.25 cup milk
- 0.5 teaspoon seasoned salt
- 0.25 teaspoon black pepper
- 2 sheets refrigerated pie dough
- 1 tablespoon all-purpose flour (for rolling out dough)
- 1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
In a large mixing bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, seasoned salt, and black pepper. Stir until evenly combined to form the filling.
Lightly flour your work surface and roll out the refrigerated pie dough. Use a round cutter slightly larger than the muffin tin openings (about 4 inches in diameter) to cut out circles. Re-roll scraps if necessary.
Press the dough circles into the muffin tin cups, gently molding them to fit and letting a small overhang form on the edges.
Fill each pastry cup with 2-3 tablespoons of the chicken filling, being careful not to overfill.
Cut smaller circles (approximately 3 inches in diameter) from the remaining pie dough to create the top crusts. Place these over the filling, pinching the edges together with the bottom crust to seal.
Cut small slits in the center of each pie to allow steam to escape during baking.
Brush the tops of each mini pot pie with beaten egg to give them a golden, shiny finish once baked.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let cool in the tin for 5 minutes, then carefully remove the mini pies from the muffin tin. Serve warm and enjoy!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
