Ingredients
Scale
- 1 sheet refrigerated pie crust
- 1 cup cooked chicken, shredded
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup chopped onion
- 1/4 cup cream or whole milk
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crust and cut into 4-6 circles, fitting mini muffin tins.
- Press pie dough into mini muffin cups. Set aside.
- In a skillet, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in flour, cook for 1 minute. Gradually add cream, stirring constantly to make a thick sauce.
- Mix in shredded chicken, peas, carrots, salt, and pepper. Remove from heat.
- Spoon filling into prepared pastry shells.
- Bake for 20-25 minutes until golden brown and flaky. Serve warm.
Notes
- You can prepare the filling ahead of time and assemble just before baking.
- Use pre-made pie crust for quick assembly.
- Optional: add thyme or parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini chicken pot pie
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg
