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!
This recipe’s got my husband coming back for more, no fail.
Breaking: Bud Light Suffers Nearly $500 Million Loss in a Single Day Despite Super Bowl LVIII Ad
Muffins ready for the oven in 2 minutes
How to recover old towels and make them look like new
Growing Peppers Upside Down in Grocery Bags: The Secret to an Abundant Harvest
Prince Philip had a horrible nickname for Meghan Markle
