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Mini Chicken Pot Pies

Mini Chicken Pot Pies

Cost $15, save $10

Source: Recommended by CookPal

  • 25 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Dough

    • 1 (8 count) package frozen mini pie shells
    • Refrigerated pie dough for 8 circles

  • Vegetables

    • 1 3/4 cups frozen mixed vegetables

  • Condiments

    • 1 (5.3-ounce) package soft French cheese
    • 🥛 1/2 cup heavy cream

  • Protein

    • 🍗 1 3/4 cups cooked chicken

  • Seasoning

    • 1/2 teaspoon ground black pepper

  • Egg Wash

    • 🥚 1 large egg
    • 💧 1 tablespoon water

STEPS

1

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper, and place individual pie shells on the sheet. Allow refrigerated pie crust to come to room temperature, about 15 minutes.

2

Place frozen vegetables into a microwave-safe dish, add water, cover, and microwave on High until hot, about 300 seconds (5 minutes). Drain.

3

Stir soft French cheese into the vegetables until melted. Add heavy cream, cooked chicken, and black pepper. Mix well and evenly distribute the mixture among the pie shells.

4

Using a 3-inch round biscuit cutter, cut 8 circles from refrigerated pie crust. Place a circle on top of each pie and crimp edges together. Cut two "X" slits in the center of each top crust using a knife. Mix egg and water in a cup, and brush the pies lightly with the egg wash.

5

Bake the pies in the center of the preheated oven until lightly browned, about 20 to 25 minutes. Remove from the oven and cool on a rack for 10 minutes.

6

Remove foil tins from pies and serve warm.

NUTRIENTS

Per 1 serving

🔥

806

Calories

  • 17
    Protein
  • 96
    Carbs
  • 40
    Fats

💡 Use a fork to carefully crimp the edges for a professional look.Try experimenting with different vegetables or cheeses to adapt the recipe to your taste.For extra flavor, sprinkle a pinch of dried herbs like thyme or rosemary on top before baking.