Ingredients
Equipment
Method
Prepare the Dough
- In a large bowl, combine the all-purpose flour, protein powder, sugar substitute, and a pinch of salt. Cut the butter into the dry mixture by adding small amounts at a time. Gradually pour in 1/3 cup of cold water and stir until the ingredients form a dough ball.
Shape the Dough
- Lightly flour a surface and divide the dough into 12 equal pieces. Break off a small portion from each piece to create the pie tops. Flatten out these smaller pieces and set aside. Press each larger dough ball into a muffin tin compartment, covering the base and sides.
Make the Filling
- Preheat the oven to 400°F. Mix the cooked and shredded chicken, canned peas and carrots, and cream of chicken soup in a large bowl until combined.
Assemble the Pies
- Spoon the chicken mixture into each pie crust. Use the smaller dough pieces to cover the filling, flattening them into discs and pressing the edges to lightly seal.
Add the Finishing Touch
- Poke small holes into each pie top using a fork. Beat the egg and brush over the tops for a golden finish.
Bake
- Bake at 400°F for 12 minutes until golden and bubbly. Let cool before serving or storing.
Nutrition
Notes
These mini pot pies are meal-prep friendly and versatile. Using rotisserie chicken is a time-saver. Store leftovers properly to enjoy them throughout the week. Nutrition information is estimated based on common ingredients and serving sizes and may vary.