Ingredients
Scale
- 1 package refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into small circles using a cookie cutter.
- In a bowl, combine shredded chicken, vegetables, heavy cream, salt, pepper, and thyme.
- Spoon filling into each pie crust circle.
- Fold over and pinch edges to seal, then place on a baking sheet lined with parchment paper.
- Brush tops with beaten egg for a golden finish.
- Bake for 20-25 minutes until crusts are golden brown.
Notes
- For dairy-free version, substitute coconut cream.
- Can be prepared ahead and refrigerated; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg