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4-Ingredient Mini Chicken Pot Pies

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4-Ingredient Mini Chicken Pot Pies
  • Prep 15 min
  • Total 45 min
  • Ingredients 4
  • Servings 7
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A hot chicken pot pie makes for the perfect comfort meal, but homemade Individual Chicken Pot Pies take comfort and coziness to the next level! Even better, this particular recipe comes together in a flash. These 4-ingredient mini pies prep in 15 minutes, giving you a wonderful family dinner option on busy weeknights. Serve up Individual Chicken Pot Pies with a sprinkle of fresh parsley or pepper for the perfect finish.
Updated Feb 17, 2022

Ingredients

  • 1 bag (10 oz) frozen mixed vegetables, cooked as directed on bag
  • 1 cup chopped cooked chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box

Steps

  • 1
    Heat oven to 425°F (400°F for dark or nonstick pan). In medium bowl, mix cooked vegetables, chicken and soup.
  • 2
    Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps.
  • 3
    Fit crusts into 14 ungreased regular-size muffin cups, pressing firmly against sides and bottoms. Spoon generous 2 tablespoonfuls chicken mixture into each crust-lined cup.
  • 4
    Bake 15 to 20 minutes, or until edges are deep golden brown and filling is bubbly. (If baking in batches, refrigerate remaining cups until baking.) Cool in pan 10 minutes.
  • 5
    Use offset spatula or spoon to gently remove pies from cups. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    If using more than one muffin pan, we recommend dividing the crusts among the pans as evenly as possible (for example, bake 7 crusts in one muffin pan, and 7 in another muffin pan). If baking in batches, refrigerate remaining cups until baking.
  • tip 2
    To make prep go even quicker, use diced rotisserie chicken in this recipe for Individual Chicken Pot Pies.
  • tip 3
    Each box of Pillsbury™ Mini Pie Crusts contains 2 regular-size crusts, each with 7 perforated 4-inch mini crusts (14 total). Gently remove mini pie crusts along perforated edges to use in your recipe; discard scraps, or save for another use.

Nutrition Information

340 Calories, 19g Total Fat, 8g Protein, 35g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 2 Pot Pies
Calories
340
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
670mg
28%
Potassium
130mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
7%
Sugars
1g
Protein
8g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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