Ingredients
Scale
- 1 sheet of refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup heavy cream or milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the pie crust into circles and set aside.
- In a skillet, melt butter over medium heat. Add flour to make a roux, stirring constantly.
- Add heavy cream, cooked chicken, vegetables, salt, and pepper. Cook until heated through and slightly thickened.
- Fill each crust circle with the chicken mixture and fold to seal, or place in mini baking dishes.
- Brush the tops with beaten egg for a shiny crust.
- Bake for 20-25 minutes until golden brown.
Notes
- Use pre-cooked chicken for quicker prep.
- Chill the pies before baking for a crisper crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini chicken pot pie
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg