Ingredients
Scale
- 2 cups diced cooked chicken
- 1 cup turkey bacon, chopped
- 1 cup frozen mixed vegetables
- 1/3 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 package pre-made pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat.
- Add the onions and cook until softened.
- Stir in the flour and cook for 1 minute.
- Gradually add the chicken broth and milk, stirring constantly until thickened.
- Add the chicken, turkey bacon, mixed vegetables, salt, pepper, and garlic powder. Stir to combine.
- Roll out the pie crusts and cut them into 6-inch circles.
- Fill each crust with the chicken mixture and cover with another pie crust circle; seal the edges.
- Make small slits on top of each pie to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
Notes
- To make ahead, prepare the filling and store in the refrigerator for up to 2 days.
- Freeze uncooked mini pies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Meat
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 2g
- Sodium: 660mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Easy Mini Chicken Pot Pies, Chicken, Comfort Food, Turkey Bacon