These mini chicken pot pies combine shredded rotisserie chicken and canned cream soups for a simple filling, then wrap it all in crispy, flaky phyllo dough. They're ready in under 30 minutes and cost far less than traditional pot pie recipes.
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Preheat your oven to 400°F (200°C).
Shred the meat from the rotisserie chicken and set aside.
In a medium saucepan, combine the cream of mushroom soup, cream of chicken soup, and frozen mixed vegetables.
Add the all-purpose seasoning and heat the mixture over medium heat, stirring occasionally.
Once the mixture is warm, stir in the shredded chicken. Add a splash of water to thin the filling to your desired consistency.
Spray a 6-cup jumbo muffin tin with cooking spray.
For each pot pie, lay one sheet of phyllo dough into a muffin cup, pressing it down to line the bottom and sides.
Lay a second sheet of phyllo dough crosswise over the first sheet.
Spoon the chicken pot pie filling into the phyllo-lined cups.
Fold and crinkle the overhanging phyllo dough over the top of the filling to enclose it.
Repeat the assembly process for all six pot pies.
Brush the tops of the pot pies generously with melted butter.
Bake for 23 minutes, or until the phyllo crust is golden brown and crispy.
Let cool for a few minutes before serving.
Store baked pot pies in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.
Yes. Assemble the pot pies, cover with plastic wrap, and refrigerate up to 24 hours. Add 2–3 minutes to baking time if baking from cold.
Shredded cooked chicken breast, canned chicken (drained), or leftover roasted chicken work equally well.
Brush each sheet lightly with melted butter and don't oversaturate the filling. Bake at 375°F until golden, about 20–25 minutes.
Freeze unbaked pot pies on a tray, then transfer to freezer bags. Bake from frozen, adding 5–8 minutes to the cooking time.
Diced fresh carrots, celery, peas, corn, or spinach all work. Chop finely and stir into the filling before assembling.
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