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Mini Chicken Pot Pies Muffins: Easy Cozy Bites for Dinner

Mini Chicken Pot Pies Muffins: Cozy Bites for Busy Nights
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Enjoy these delicious and comforting Mini Chicken Pot Pies Muffins that are perfect for busy nights.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 can cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheddar cheese
  • 1 package refrigerated pie crusts
  • 1 egg (for egg wash)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix together the chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and cheese until well combined.
  3. Roll out the pie crusts and cut them into circles to fit your muffin tin.
  4. Press the circles into the muffin tin, creating a cup shape.
  5. Fill each cup with the chicken mixture.
  6. Cut a smaller circle of crust to place on top of each filled muffin.
  7. Brush the tops with beaten egg.
  8. Bake for 25-30 minutes or until golden brown.
  9. Let cool slightly before serving.

Notes

  • For extra flavor, consider adding herbs like thyme or rosemary to the mixture.
  • You can use leftover turkey instead of chicken for a Thanksgiving twist.

Nutrition

Keywords: Mini Chicken Pot Pies, Cozy Bites, Dinner, Easy Recipes

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