Mini Chicken Pot Pies
Muffin tin pot pies filled with shredded chicken, mixed vegetables, and creamy chicken sauce under a golden crust.
Ingredients
- 1 box (14.1 oz) Pillsbury refrigerated pie crusts (2 crusts)
- 1 ½ cups rotisserie chicken, shredded
- 1 cup Birds Eye frozen mixed vegetables, thawed and patted dry
- 1 can (10.5 oz) Campbell's condensed cream of chicken soup
- 1 tsp McCormick garlic powder
- 1 tsp McCormick onion powder
- ½ tsp McCormick ground black pepper
- 1 large egg, beaten
Instructions
- Heat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Stir chicken, vegetables, soup, garlic powder, onion powder, and pepper in a bowl.
- Unroll the crusts and cut twelve 4-inch circles and twelve 2 1/2-inch circles, rerolling scraps.
- Press the large circles into the muffin cups so the dough comes up the sides.
- Fill each cup with about 3 tablespoons of filling.
- Top with the small circles and pinch the edges to seal; cut a small slit in each top.
- Brush with beaten egg and bake 20 to 25 minutes until golden and bubbling.
- Cool 5 minutes in the pan before removing.
Notes
Store in the fridge in an airtight container for 3-4 days or freeze for up to 3 months. Reheat in the oven for best results.