Ingredients
Scale
- 1 prepared pie crust
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 375°F (190°C).
- Cut pie crust into circles fitting into a muffin tin.
- In a skillet, melt butter and sauté onions until translucent.
- Add flour, cook for 1 minute, then gradually stir in chicken broth and milk.
- Add cooked chicken, vegetables, salt, and pepper; cook until thickened.
- Spoon filling into crust-lined muffin tins.
- Cover with remaining pie crust circles, seal edges, and brush with beaten egg.
- Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Notes
- Use store-bought pie crust for quick prep.
- Customize fillings with your favorite vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini chicken pot pie
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg