Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin.
- In a bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out the pie crust and cut circles to fit into muffin cups.
- Place the dough circles in the muffin tin, pressing them down.
- Fill each crust with the chicken mixture.
- Cut additional dough for tops or use leftover dough to create a lattice pattern.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Notes
Use rotisserie chicken to save time and feel free to mix in your favorite vegetables. For added flavor, season the chicken with herbs like thyme or rosemary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg