📋 Summary
- Prep Time: 15–20 minutes
- Bake Time: 20–25 minutes
- Total Time: ~40–45 minutes
- Servings: 12 mini pot pies
💡 Tips & Variations
- Make ahead: Assemble pies and refrigerate up to 24 hours before baking. Freeze after baking for easy reheating later.
- Cheesy twist: Add shredded cheddar or mozzarella to the filling.
- Vegetarian option: Replace chicken with extra veggies and use vegetable broth.
- No pie crust? Use crescent roll dough or biscuit dough for a slightly different texture.
✨ Result: A flaky, golden crust wrapped around creamy, savory chicken filling—these mini pot pies are perfectly portioned and packed with homemade flavor!
