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Mini Chicken and Vegetable Pies

Mini Chicken and Vegetable Pies

Creamy chicken and vegetable filling baked in flaky mini crusts in a muffin tin.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 pies
Calories 451 kcal

Equipment

  • muffin tin
  • Skillet

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil
  • ⅓ cup chopped onion
  • 2 tbsp all purpose flour
  • 2 cup cooked chicken diced
  • 1 cup frozen mixed vegetables peas, carrots, and corn
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup chicken broth low sodium
  • 2 refrigerated pie crusts 9 inch, at room temperature

Instructions
 

Cooking

  • Cook. Soften the onion in the oil, stir in the flour, chicken, vegetables, and seasonings, then add the broth and simmer 5 minutes.
  • Cool. Let the filling cool for 10 minutes while you cut six 4 inch and six 3 inch rounds from the crusts.
  • Fill. Press the large rounds into a greased muffin tin, fill, top with small rounds, and seal.
  • Bake. Slit the tops and bake at 375 F for 25 minutes until golden.

Notes

Substitutions: use leftover turkey, or cream of chicken soup in place of the broth and flour.
Tips: cool the filling so the bottoms stay crisp.
Storage: refrigerate for three days or freeze for three months.
Nutrition: values are estimates per pie.
Keyword Chicken, Chicken Broth, Mini Chicken and Vegetable Pies, Mixed Vegetables, Pie Crust