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Mini Chicken Pot Pies Recipe

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These Mini Chicken Pot Pies are a comforting, easy-to-make meal perfect for busy weeknights. Using refrigerated biscuit dough as the crust and a creamy chicken filling loaded with cheese and vegetables, they bake into golden, individual-sized pies bursting with flavor and warmth.

Ingredients

For the Biscuit Crust

  • 7.5 ounce can refrigerated biscuits

For the Filling

  • 1 cup diced cooked chicken
  • 10.75 ounce can cream of chicken soup
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup frozen peas and carrots

Instructions

  1. Preheat and Prepare Muffin Cups: Preheat your oven to 350°F (175°C). Lightly spray a 10-cup muffin tin with nonstick cooking spray to ensure easy removal of the mini pot pies after baking.
  2. Line Muffin Cups with Biscuits: Place one refrigerated biscuit in each muffin cup. Press the biscuit down evenly, pushing it about a quarter of the way up the sides of the cup to form the pie crust base and sides.
  3. Mix the Filling: In a mixing bowl, combine the diced cooked chicken, cream of chicken soup, shredded cheddar cheese, and frozen peas and carrots. Stir well until all ingredients are evenly incorporated.
  4. Fill the Biscuit Cups: Spoon the prepared chicken mixture into each biscuit-lined muffin cup, filling them about three-quarters full to allow space for the filling to bubble and cook without overflowing.
  5. Bake the Mini Pot Pies: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the biscuit crusts turn golden brown and the filling is bubbly and heated through.
  6. Serve: Once baked, carefully remove the mini chicken pot pies from the muffin tin and serve warm for a delicious and satisfying meal.

Notes

  • You can substitute frozen mixed vegetables with fresh vegetables, but be sure to lightly steam them first to avoid excess moisture.
  • Leftover cooked chicken or rotisserie chicken works well for this recipe.
  • If you prefer, add a pinch of herbs like thyme or parsley to the filling for extra flavor.
  • These pot pies can be made ahead and reheated in the oven to retain crispiness.
  • Use a sharp knife to loosen the edges of the biscuit if the pies are difficult to remove from the muffin tin.

Find it online: https://cookedbygrace.com/mini-chicken-pot-pies-recipe/