Ingredients
Scale
- 1 sheet store-bought pie crust
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup heavy cream or milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crust and cut into small circles using a cookie cutter or glass.
- In a saucepan, melt butter and whisk in flour to create a roux.
- Add heavy cream, salt, and pepper, stirring until thickened.
- Mix in cooked chicken and vegetables.
- Spoon filling into each pie crust circle and fold over, sealing edges with a fork.
- Brush tops with beaten egg.
- Bake on a lined baking sheet for 20-25 minutes until golden brown.
Notes
- You can use leftover cooked chicken for convenience.
- Adjust vegetables according to preference or seasonal availability.
- 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
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg