Ingredients
Scale
- 1 sheet of puff pastry or pie crust
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 1/2 cup chicken gravy or cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line muffin tin with mini pie crusts or cut puff pastry into rounds.
- Sauté onion and garlic in olive oil until translucent. Add cooked chicken, vegetables, gravy, salt, and pepper. Cook until heated through.
- Spoon the filling into mini pie crusts or pastry rounds.
- Cover with additional pastry or top crust, seal edges.
- Bake for 20-25 minutes until golden brown. Serve warm.
Notes
- You can substitute store-bought rotisserie chicken for quick preparation.
- Make ahead and freeze unbaked pies for a convenient meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg