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Mini Chicken Pot Pies
Nothing brings back memories of home faster than these warm, fresh-from-the-oven and homemade mini chicken pot pies. True comfort food!
Prep
30 min
Cook
40 min
Total
1h 10m
Serves
5
Instructions
- 01
Mix together the chicken, mushroom soup, frozen vegetables, and seasonings in a bowl.
- 02
Roll out the refrigerated pie crust.
- 03
Use an empty 28 oz. can (cut off both ends) to cut 10 circles.
- 04
Place each one in a muffin tin.
- 05
Fill with the chicken pot pie mixture.
- 06
Roll out the remaining pie crust and use a small can (like a green chili can) to cut 10 smaller circles.
- 07
Top each of the mini pot pies.
- 08
Use a knife to make vent slits in the tops. This keeps the pies from separating the bubbling over at the seams during the baking process.
- 09
Put the muffin tin in the freezer.
- 10
Once frozen, pop out and place in a large resealable freezer bag.
- 11
Remove excess air, seal, and freeze.
- 12
Cook the mini chicken pot pies from frozen. No need to thaw.
- 13
Take out the desired amount of mini pot pies.
- 14
Place each one into a greased muffin tin. This allows the pies to hold their shape as they bake, and being surrounded by metal will also help them cook more quickly.
- 15
Bake at 375°F for 40-50 minutes (done when golden brown).
Nutrition
per serving · 1 serving
- Calories
- 474
- Protein
- —
- Carbs
- —
- Fat
- —
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