Chicken Ranch Veggie Mini Pies Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These Chicken Ranch Veggie Mini Pies are a delightful combination of tender chicken and fresh vegetables, all enveloped in a flaky crust. Perfect for a quick meal or snack, these mini pies are packed with flavor and are sure to please everyone at the table.

This Chicken Recipe is easy to prepare and can be customized with your favorite veggies. Ideal for parties or as a fun family dinner option, these mini pies are both satisfying and delicious.

Savory Chicken Ranch Veggie Mini Pies

These mini pies feature a savory filling made with shredded chicken, ranch dressing, and a medley of colorful vegetables. The recipe takes about 45 minutes from start to finish and yields 12 mini pies.

Ingredients

2 cups cooked chicken, shredded
1 cup mixed vegetables (e.g., bell peppers, carrots, peas)
1/2 cup ranch dressing
1 cup shredded cheese (cheddar or mozzarella)
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling: In a large bowl, combine the shredded chicken, mixed vegetables, ranch dressing, and shredded cheese. Season with salt and pepper to taste.
Roll Out the Crust: Unroll the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles (about 4 inches in diameter).
Assemble the Mini Pies: Place a spoonful of the chicken filling in the center of each circle. Fold the crust over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Apply Egg Wash: Brush the tops of the mini pies with the beaten egg for a golden finish.
Bake: Place the mini pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Serve: Allow to cool slightly before serving. Enjoy warm or at room temperature.