Description
A delightful recipe for individual chicken pot pies baked in a muffin tin, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, chicken broth, milk, flour, onion powder, garlic powder, salt, and pepper.
- Roll out the pie crusts and cut them into circles to fit the muffin tin.
- Place the pie crust circles into the muffin tin, pressing them down gently.
- Fill each crust with the chicken mixture.
- Bake for 20-25 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and frozen for later use.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Muffin Tin Chicken Pot Pie