Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3
cup frozen mixed vegetables, thawed
1/3
cup chopped deli rotisserie chicken
1/4
cup condensed cream of chicken soup (from 10 1/2-oz can)
Preparation
Remove 1 crust from pouch; unfold crust on large cutting board. Cut crust in quarters.
In medium bowl, mix thawed vegetables, chicken and soup. Divide vegetable and chicken mixture evenly in center of pie crust wedges (about 3 tablespoons each).
Fold crust in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent.
Set air fryer to 350°F; place two mini pies in air fryer basket, and cook 16 to 18 minutes or until golden brown. Let rest 5 minutes without opening air fryer. Using spatula, carefully remove mini pies from air fryer basket. Repeat with remaining mini pies.
