INGREDIENTS
1 teaspoon dried parsley flakes
1 teaspoon minced onion
1/4 teaspoon black pepper
PREPARATION
Preheat your oven to the temperature recommended for the pie crust you’re using.
In a mixing bowl, combine diced cooked chicken with dried parsley flakes, minced onion, and black pepper. Mix well to evenly distribute the seasonings.
Roll out your pie crust and use a round cutter to cut circles that will fit into your mini muffin tin.
Press each circle of pie crust into the mini muffin tin, creating small pie crust cups.
Spoon the seasoned chicken mixture into each mini pie crust cup.
If you like, you can top each mini pie with another small circle of pie crust or create a lattice pattern.
Place the mini muffin tin in the preheated oven and bake according to the pie crust instructions or until the crust is golden brown.
Allow the mini chicken pot pies to cool slightly before serving.
Enjoy.