Ingredients
Scale
- 1 sheet of refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup cream of mushroom soup
- 1/4 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut pie crusts into circles using a cutter or glass.
- Mix cooked chicken, vegetables, cream of mushroom soup, milk, thyme, salt, and pepper.
- Spoon filling into mini muffin tins lined with pie crust circles.
- Cover with another pie crust circle, pinch edges to seal.
- Bake for 20-25 minutes until golden brown.
Notes
- You can prepare these mini pies ahead and freeze before baking.
- Use leftover chicken for quick prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg