Easy Mini Chicken Pot Pies
Ingredients:
Original No-Stick Cooking Spray
2 cups shredded rotisserie chicken
1 1/2 cups Birds Eye® Mixed Vegetables
3/4 cup fat-free milk
1 can (10 3/4 oz) condensed cream of chicken soup
2 tablespoons Parkay® Original Spread-tub
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 package (15 oz) refrigerated Marie Callender’s® Pie Crust, softened as directed on package
Directions:
Step 1: Prepare the Filling
Preheat your oven to 425°F.
Spray 12 medium nonstick muffin cups with cooking spray.
In a large microwave-safe bowl, combine the shredded chicken, mixed vegetables, milk, cream of chicken soup, Parkay® Spread, garlic powder, and black pepper.
Cover the bowl with plastic wrap and microwave on HIGH for 3 minutes or until the mixture is hot. Stir to combine and set aside.
Step 2: Prepare the Crusts
Roll out each pie crust into a 12-inch circle on a floured work surface.
Using a 4 1/2-inch cookie cutter, cut out 4 rounds from each crust.
Carefully press the rounds into the prepared muffin cups.
Re-roll the leftover crust scraps and cut out 4 more rounds to line the remaining muffin cups.
Step 3: Assemble and Bake
Spoon about 1/4 cup of the chicken mixture into each crust-lined muffin cup.
Bake in the preheated oven for 15 to 20 minutes or until the crusts are golden brown and the filling is hot and bubbly.
Let the mini pot pies cool in the pan for 5 minutes before carefully removing them from the muffin cups.
Enjoy these delicious and easy-to-make mini chicken pot pies, perfect for a comforting meal or a delightful snack!
Tags:
#ChickenPotPie #MiniPies #EasyRecipes #ComfortFood #HomeCooking #DeliciousMeals #QuickDinners #Baking #FamilyMeals