Ingredients:
1 lb cooked chicken breast, diced
1 cup frozen peas and carrots, thawed
1/2 cup diced onion
1/2 cup diced celery
1 can cream of chicken soup
1/2 cup milk
1 tsp garlic powder
1/2 tsp salt and pepper
1 package refrigerated pie crusts (or puff pastry)
1 egg (for egg wash)
Instructions:
1️⃣ Preheat your oven to 400°F (200°C).
2️⃣ In a large bowl, mix the chicken, peas and carrots, onion, celery, cream of chicken soup, milk, garlic powder, salt, and pepper until combined.
3️⃣ Roll out the pie crusts and cut them into circles to fit your ramekins or muffin tin.
4️⃣ Spoon the chicken filling into each dish and top with another circle of crust. Crimp the edges and brush with an egg wash.
5️⃣ Cut small slits in the top of each pie to allow steam to escape.
6️⃣ Bake for 20-25 minutes until the tops are golden and flaky.
7️⃣ Let cool for a few minutes and enjoy your personal-sized pot pie!
⏰ Prep Time: 15 minutes
⏰ Cook Time: 25 minutes
🍽 Servings: 4-6
