Mini Chicken Pot Pies
These mini chicken pot pies use clever shortcuts like rotisserie chicken and canned soups for a quick, creamy filling. A crispy, flaky phyllo dough crust makes them an easy and budget-friendly weeknight meal.
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These mini chicken pot pies use clever shortcuts like rotisserie chicken and canned soups for a quick, creamy filling. A crispy, flaky phyllo dough crust makes them an easy and budget-friendly weeknight meal.
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Prices vary by store
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Shred the meat from the rotisserie chicken and set aside.
In a saucepan over medium heat, combine the cream of mushroom soup, cream of chicken soup, and frozen mixed vegetables.
Season the mixture generously with all-purpose seasoning and begin to heat it up.
Add the shredded chicken and a splash of water to the pot. Stir everything together until well combined and heated through.
Preheat your oven to 400°F (204°C). Spray a 6-cup muffin tin with cooking spray.
Lay one sheet of phyllo dough into a muffin cup, pressing it down gently. Lay a second sheet of phyllo dough crosswise over the first.
Fill the phyllo-lined cup with the chicken pot pie mixture.
Fold and crinkle the overhanging edges of the phyllo dough over the top of the filling to enclose it.
Repeat the assembly process for the remaining 5 muffin cups.
Brush the tops of the pot pies with melted butter.
Bake at 400°F for 23 minutes, or until the phyllo is golden brown and crispy.
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