Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray.
Mixing the Filling: Combine chicken, vegetables, soup, cheese, garlic powder, onion powder, thyme, salt, and pepper in a bowl.
Prepare the Crusts: Roll out pie crusts, cut out circles slightly larger than the muffin cups.
Assemble: Press dough circles into the tin, fill with the chicken mixture, and fold over the dough, crimping the edges.
Bake: 25-30 minutes until golden and bubbly.
Serve: Let cool briefly before serving.
Enjoy these savory mini chicken pot pie muffins, perfect for a quick meal or a delightful snack!
It is important to remember that tin cans at home are valuable and should be reused wherever possible.
Vegetable Shank Stew Recipe
Michael J. Fox Has Breaking News
HEARTY VEGETABLE BEEF SOUP RECIPE
My Irish grandma taught me this recipe, and I swear I make it all year long!
I’m on fire with this recipe—made it four times already and still going!
