Ingredients
Scale
- 1 package of pre-made pie crusts
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, chopped
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into small circles using a cookie cutter or glass.
- Mix cooked chicken, vegetables, and set aside.
- In a skillet, melt butter and sauté onion until translucent.
- Add flour and cook for 1 minute, then gradually stir in chicken broth and cream, simmering until thickened.
- Season with salt and pepper, then combine with chicken and vegetables.
- Spoon filling into mini pie crusts and cover with another crust circle, sealing edges.
- Place on baking sheet and bake for 20-25 minutes until golden brown.
Notes
- You can prepare the filling ahead of time and assemble just before baking.
- Use homemade or store-bought pie crusts for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini chicken pot pie
- Calories: 180 kcal Kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
