Prep Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Equipment
- Muffin tin (12-cup)
- Mixing bowl
- Rolling pin (if needed)
- Whisk or spoon
- Pastry brush
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 (10.5 oz) can cream of chicken soup
- ⅓ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
For the Crust:
- 1 package refrigerated pie crusts (or use biscuit dough for a quick shortcut)
- 1 egg, beaten (for egg wash)
Ingredient Notes
- Chicken: Leftover rotisserie chicken adds flavor and saves time.
- Vegetables: Frozen mixed veggies are easy and classic, but you can also use fresh or sautéed.
- Pie Crust: Store-bought crusts make this recipe super fast, but puff pastry or biscuit dough also work.
Instructions
- Preheat Oven:
Preheat to 400°F (200°C) and lightly grease a 12-cup muffin tin. - Prepare the Filling:
In a bowl, mix chicken, mixed veggies, cream of chicken soup, milk, and seasonings until creamy and well combined. - Prepare the Crusts:
Roll out the pie crust and cut out circles (about 4 inches wide) to fit into muffin cups. Gently press each round into the muffin tin to form a small cup. - Add Filling:
Spoon the chicken mixture evenly into each crust cup. - Top the Pies:
Cut smaller crust rounds (about 2.5 inches) and place them on top of each mini pie. Press edges to seal and brush with beaten egg for a golden finish. - Bake:
Bake for 20–25 minutes, or until tops are golden brown and filling is bubbly. - Cool & Serve:
Let cool for 5 minutes before removing from the pan. Serve warm!
Nutrition Facts (per pie)
- Calories: 220
- Protein: 11g
- Fat: 12g
- Carbohydrates: 18g
Tips and Variations
- Cheesy Upgrade: Add ½ cup shredded cheddar or mozzarella to the filling.
- Herb Flavor: Mix in thyme or parsley for a homestyle taste.
- Biscuit Version: Use refrigerated biscuit dough instead of pie crust for a fluffier topping.
- Keto Option: Use almond flour fathead dough and a cream cheese–based filling.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat in oven or air fryer until warm.
