Easy Mini Chicken Pot Pies

Here’s a super easy mini chicken pot pie recipe that’s quick to make and perfect for individual servings!

Easy Mini Chicken Pot Pies

Ingredients:

• 2 cups cooked chicken, shredded or chopped

• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup milk

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

• 1 package refrigerated biscuit dough or 1 sheet puff pastry

• 1 egg (for egg wash, optional)

Instructions:

1. Preheat oven: to 375°F (190°C).

2. Prepare filling:
   In a bowl, mix the cooked chicken, frozen veggies, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.

3. Prepare crusts:
   If using biscuits, separate dough into individual biscuits and flatten each one. If using puff pastry, cut into circles or squares large enough to fit your muffin tin.

4. Assemble pies:
   Grease a muffin tin. Place each dough piece into a muffin cup, pressing gently to line the cup. Spoon filling into each cup.

5. Top crust:
   Place another dough piece on top of the filling. Seal edges by pinching or pressing with a fork. Cut small slits on top to vent steam.

6. Optional egg wash:
   Beat the egg and brush over the tops for a golden finish.

7. Bake:
   Bake for 20-25 minutes until crust is golden brown and filling is bubbly.

8. Cool & serve:
   Let cool a few minutes before removing from the muffin tin. Enjoy your mini chicken pot pies!