Description
Muffin Tin Chicken Pot Pie is a delightful and easy recipe that serves individual portions of classic chicken pot pie in a convenient muffin tin format.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 package (1 lb) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crusts and cut them into circles to fit into the muffin tin.
- Place the pie crust circles into the muffin tin, pressing them down gently.
- In a bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and thyme.
- Fill each pie crust with the chicken mixture.
- Top each filled pie with another circle of pie crust, sealing the edges.
- Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and frozen before baking.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 muffin tin pie
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg