2-Ingredient Mini Chicken Pot Pies -

Yes, you read that right! Two ingredients are all you need for a great snack or appetizer, especially when you’re pressed for time. While I do love to make the full recipe, we can all use a few quick and easy recipes to fall back on! These tasty little guys are easy to prepare and are a huge hit with little ones (and teens I might add).

Here’s What You’ll Need:

Ingredients:

1 box Pillsbury Pie Crust
2 cans of chicken pot pie soup

Preparation:

Let the pie crust warm to room temperature for about 10 minutes. If you’ve kept it frozen, simply follow the directions on your brand’s pie crust box to thaw to room temperature.
Pre-heat your oven to 375 degrees.
Lightly flour your surace and place pie crust on top.
Cut out 5 inch circles from each pie crust dough.
Gently press each round into your cupcake pan.
Fill each round with the desired amount of chicken pot pie soup filling.
Bake the mini pot pies for 20-25 minutes.

Tips for Your Mini Pie Cut Outs

Depending on the look you’re going for, or the amount of crust your family likes, your dough cut outs can vary slightly in size. My rounds are roughly four and a half inches and come to the top of my cupcake pan. We prefer the open-face mini pot pie, so I have just enough dough to slightly scallop the edges for appeal. You can certainly cut out larger rounds and play around with the size and presentation, or cover the top with leftover dough by making smaller cutouts or strips.