Description
These Mini Chicken Pot Pie Bites are a delightful and comforting snack that’s perfect for any occasion. Made with tender shredded chicken, mixed vegetables, and creamy chicken soup, all encased in flaky pie crusts, these bite-sized pies bake to golden perfection in just 40 minutes. Ideal for parties, lunchboxes, or a cozy meal, they deliver classic pot pie flavors in a convenient, fun-to-eat format.
Ingredients
Scale
Filling
- 1 cup cooked chicken, shredded
- 1/2 cup frozen mixed vegetables
- 1/4 cup cream of chicken soup
Crust & Topping
- 1 package refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the pot pie bites evenly.
- Prepare the Filling: In a medium bowl, combine the shredded cooked chicken, frozen mixed vegetables, and cream of chicken soup. Mix well until all ingredients are evenly incorporated.
- Prepare the Pie Crust Circles: Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cutter or glass to cut the dough into small circles approximately 3 inches in diameter.
- Assemble the Pot Pie Bites: Place a spoonful of the chicken mixture in the center of each dough circle. Be careful not to overfill to avoid leakage while baking.
- Seal the Edges: Fold each dough circle over the filling to create a half-moon shape. Press and pinch the edges together firmly to seal them completely, preventing filling from escaping.
- Egg Wash: Brush the top of each sealed pot pie bite with the beaten egg. This will give them a beautiful golden and shiny finish once baked.
- Bake: Transfer the prepared mini pot pies onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 20-25 minutes or until the crusts are golden brown and crisp.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a flavor variation.
- For extra crispiness, chill the assembled pot pie bites in the refrigerator for 10 minutes before baking.
- These bites freeze well; bake them from frozen by adding a few extra minutes to the baking time.
- Use a fork to crimp edges if you want a decorative seal on your pot pie bites.
- Make sure the chicken is well drained to prevent soggy crusts.
