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!
My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
Fresh and Flavorful: A Refreshing Cucumber, Onion, and Tomato Salad Recipe
PISTACHIO PINEAPPLE CAKE
Sweet onion casserole
TIK TOK CINNAMON ROLLS
Kansas City Chiefs CEO Bans Taylor Swift from Games, Calling Her the Team’s “Biggest Distraction”!
Zucchini Pan with Potatoes – A Quick, Delicious, and Flavorful Dish Ready in Just 15 Minutes!
My husband can’t get enough of this soup; he always wants a second helping.
TACO STUFFED SHELLS
