Ingredients
Scale
- 1 sheet refrigerated pie crust
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut mini circles from the pie crust using a cup or cutter.
- In a bowl, combine shredded chicken, vegetables, heavy cream, broth, flour, thyme, salt, and pepper.
- Scoop filling into mini pie crust rounds and fold over to seal, pinching edges.
- Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
Notes
- You can prepare the filling ahead and assemble before baking.
- Use pre-cooked chicken for extra convenience.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg