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Mini Chicken Pot Pie Muffins

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Mini Chicken Pot Pie Muffins are a bite-sized version of the classic comfort food, featuring a creamy, savory filling wrapped in a flaky crust. These easy-to-make muffins are perfect for quick dinners, meal prepping, or party appetizers. With tender chicken, vegetables, and a rich sauce, they deliver all the cozy flavors of a traditional pot pie in a fun, portable form!

Ingredients

  • 2 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 refrigerated pie crusts
  • Cooking spray

Instructions

Step 1: Prepare the Muffin Tin

  1. Preheat the oven to 375°F (190°C).
  2. Grease a muffin tin with cooking spray.

Step 2: Make the Filling

  1. In a bowl, mix the diced chicken, thawed mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, thyme, salt, and pepper until well combined.

Step 3: Assemble the Pies

  1. Roll out the pie crusts and cut out circles slightly larger than the muffin tin openings.
  2. Press the dough into each muffin cup, leaving some overhang.
  3. Fill each cup with the chicken mixture.
  4. Fold the overhanging dough over the filling and cut a small slit on top for steam to escape.

Step 4: Bake

  1. Bake for 25-30 minutes or until golden brown.
  2. Let cool for a few minutes before serving.

Find it online: https://avarecipe.com/mini-chicken-pot-pie-muffins/