Mini Chicken Pot Pie
You need to try a Mini Chicken Pot Pie for dinner this week. It’s a shortcut recipe that utilizes cream soup and precooked chicken to create a new, tasty meal.
Servings: 8
Calories: 183kcal
Ingredients
- 1 ½ cups cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup chopped cooked chicken rotisserie
- 1 refrigerated pie crust
Instructions
- Heat the oven to 350°.
- Combine the chicken soup, mixed vegetables and chicken and spoon into the jars. Fill to the top, then wipe the rim.
- Unroll the pie crust and cut circles that are slightly larger than the jars. Cut a design into the top and place on the jars. Crimp the edges or press a fork around the rim. You can also cut thin strips and weave the strips together. Cut the woven top slightly larger than the jars and press tightly to the rim of the jar.
- Place on a tray and bake for 25 minutes until bubbly and lightly browned.
- Let cool for 5 minutes before serving.
Notes
- Store leftover chicken pot pies tightly covered for up to 3 days in the refrigerator.
- You may add the frozen veggies straight to the filling from the freezer without thawing them first.
- Feel free to freeze your pot pies, baked or unbaked!
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 442mg | Potassium: 132mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1249IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg