Ingredients
Scale
- 1 package refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup cream of chicken soup
- 1/4 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut pie crusts into circles using a cookie cutter or glass.
- In a mixing bowl, combine cooked chicken, vegetables, cream of chicken soup, milk, thyme, salt, and pepper.
- Spoon filling into each pie crust circle and fold over to seal or cap with another crust piece.
- Place mini pies on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
Notes
- Use leftover cooked chicken for convenience.
- Keep an eye on baking time to prevent over-browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg