Description
These Chicken Pot Pie Cups are a delightful twist on the classic comfort food, offering individual-sized portions packed with tender chicken, mixed vegetables, and a creamy filling all encased in flaky pie crust. Perfect for a cozy meal or entertaining guests, they bake to a golden brown perfection in just 40 minutes.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables, frozen
- 1/2 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust and Topping
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pot pie cups evenly.
- Prepare the Filling: In a mixing bowl, combine shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix well to create a flavorful and creamy filling.
- Prepare the Pie Crust: Roll out the refrigerated pie crusts on a flat surface and use a round cutter to cut circles suitable for fitting into your muffin tin.
- Form Crust Cups: Press each pie crust circle gently into the cups of a muffin tin, shaping them to form little crust cups that will hold the filling.
- Fill the Cups: Spoon the chicken and vegetable mixture evenly into each crust cup, filling them generously but leaving space for the top crust.
- Add the Top Crust: Cover each filled cup with another pie crust circle, sealing the edges by pressing them together firmly to enclose the filling completely.
- Apply Egg Wash: Brush the tops of the pie crusts with beaten egg to give them a glossy, golden finish once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crusts are golden brown and crispy.
- Cool and Serve: Allow the pot pie cups to cool slightly in the pan before removing. Serve warm for a comforting individual meal.
Notes
- Use fully cooked chicken to reduce prep time and ensure safety.
- Frozen mixed vegetables can be substituted with fresh vegetables if desired; just ensure they are chopped small for even cooking.
- Pie crust can be homemade or store-bought depending on preference.
- Egg wash enhances color but can be omitted if avoiding eggs.
- These pot pie cups can be made ahead and reheated in the oven for convenience.
