April 28, 2025
URL: https://www.birdseye.com/recipes/lunch/easy-mini-chicken-pot-pies-7736
- Prep time 15 minutes
- Total time 45 minutes
- Servings 6
Ingredients
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PAM® Original No-Stick Cooking Spray
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2 cups shredded rotisserie chicken
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1-1/2 cups Birds Eye® Mixed Vegetables
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3/4 cup fat free milk
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1 can (10-3/4 oz each) condensed cream of chicken soup
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2 tablespoons Parkay® Original Spread-tub
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1/2 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
Nutrition Information
459 calories, 38g carbs
Directions
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Step one
Preheat oven to 425°F. Spray 12 medium nonstick muffin cups with cooking spray. Combine all ingredients, except crusts, in large microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 3 minutes or until mixture is hot; stir to combine. Set aside.
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Step two
Meanwhile, roll each crust into a 12-inch circle on floured work surface. Using a 4-1/2-inch cookie cutter, cut 4 rounds from each crust. Carefully press rounds into muffin cups. Re-roll crust scraps and cut 4 more rounds; press into remaining muffin cups.
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Step three
Place 1/4 cup chicken mixture into each crust-lined muffin cup. Bake 15 to 20 minutes or until crusts are browned and filling is hot and bubbly. Cool in pan 5 minutes; carefully remove from muffin cups.
Tips
If you do not have a 4-1/2-inch cookie cutter, use the rim of a mug or small bowl as a guide to cut pastry circles.
For best browning of crusts, use a dark muffin cup pan.