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Mini Chicken Pot Pies

Delightful mix of flaky crust and warm, savory filling using a quick-to-prepare combination of shredded rotisserie chicken and mixed vegetables, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package refrigerated pie crusts For the crust, select a high-quality product.
  • 1 rotisserie chicken shredded rotisserie chicken Using rotisserie chicken simplifies the process.
  • 1 cup frozen mixed vegetables Include peas, carrots, and corn for classic taste.
  • 1 can cream of chicken soup Substitute with dairy-free version if needed.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine shredded rotisserie chicken, frozen mixed vegetables, and cream of chicken soup until everything is evenly coated.
  3. Unroll the refrigerated pie crusts and press them into muffin tins, leaving some overhang.
  4. Generously fill each mini pie shell with the chicken mixture.
  5. Cut circles from the remaining pie crust and place on top of the mini pies. Press the edges together to seal.
  6. Cut slits into the top crusts to allow steam to escape.
  7. Bake in the preheated oven for 20-25 minutes until golden brown.
  8. Allow to cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat from frozen without defrosting for best results. Adding herbs or using homemade creamy soup can enhance flavors.