Irresistible Mini Cheesy Chicken Pot Pie Cups Recipe to Try!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:jamal
Total Time:30 minutes
Yield:12 mini pot pie cups 1x
Description
Delight in these Mini Cheesy Chicken Pot Pie Cups, perfect for quick snacks or appetizers. Satisfy your cravings with easy, cheesy goodness!
Ingredients
Scale
1 pound cooked chicken, shredded or diced
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated pie crusts
1 egg for egg wash
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cheese, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Stir until evenly mixed.
On a lightly floured surface, unfold the refrigerated pie crusts and roll them out gently if they're too thick. Cut out circles about 4-5 inches in diameter.
Press each circle of pie crust into the cups of a greased muffin tin, allowing some dough to come up over the edge. Spoon the filling evenly into each crust, filling about three-quarters full.
Cut additional small circles from the remaining pie crust for the tops. Place these over the filling and pinch the edges to seal. Create slits in the top crust for steam to escape.
Beat the egg in a small bowl and brush it over the tops of the pot pie cups.
Bake for 15 minutes or until the tops are golden brown and the filling is bubbling.
Notes
Enjoy delicious, creamy chicken pot pie in under an hour with these Mini Cheesy Chicken Pot Pie Cups that are perfect for busy weeknights or leisurely weekends.
