Description
These Mini Chicken Pot Pies are a delightful and convenient way to enjoy a classic comfort food. With a buttery biscuit crust and a savory chicken and vegetable filling, these individual pot pies are perfect for a cozy dinner.
Ingredients
Scale
For the Filling:
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional)
For the Crust:
- 1 can (16.3 oz) refrigerated biscuit dough (8 count)
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a muffin tin with nonstick spray.
- Prepare the Filling: In a medium bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and cheese if using.
- Assemble the Pot Pies: Separate biscuit dough and press each biscuit into the bottom and sides of the muffin cups to form small crusts. Spoon the chicken mixture evenly into each biscuit cup, filling to the top.
- Bake: Bake for 15–18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly. Let cool in the pan for 5 minutes before carefully removing. Serve warm.
Notes
- Use rotisserie chicken for a fast shortcut.
- You can also swap in puff pastry or pie crust for the base.
- Add a splash of milk or cream to the filling if you prefer a saucier center.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 40mg
