I made the recipe into single servings by spooning the vegetable and chicken mixture into individual ramekins for each person. It makes the meal easy for the kids to eat and bumps the fun factor way up!
Feel free to use your favorite pie crust recipe, but to keep things quick and simple, I use store-bought pie crust from the refrigerated section. Just unroll your crust, place a ramekin on top, and cut around the ramekin with a knife. It gives you the perfect size crust for you mini pies!
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