Description
These Mini Chicken Pot Pies are a delightful and comforting main course perfect for a family meal. Featuring tender chicken, mixed vegetables, and creamy cheese filling encased in flaky biscuit crusts, they bake quickly in a muffin tin for an easy, individual-sized treat that’s sure to please both kids and adults alike.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust
- 1 can refrigerated biscuit dough (8 count)
- Nonstick cooking spray
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Form biscuit crusts: Separate the biscuit dough into individual biscuits. Press each biscuit into the bottom and up the sides of the muffin cups to create a small crust for each mini pot pie.
- Mix the filling: In a medium bowl, combine the diced cooked chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
- Fill the crusts: Spoon the chicken and vegetable filling evenly into each biscuit-lined muffin cup, filling them to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit crusts are golden brown and fully cooked through.
- Cool and serve: Remove the muffin tin from the oven and allow the mini pot pies to cool for about 5 minutes. Carefully remove each pot pie from the tin and serve warm.
Notes
- You can substitute leftover turkey for the chicken if preferred.
- For extra flavor, add fresh herbs like thyme or parsley to the filling.
- These mini pot pies can be frozen after baking; simply reheat in the oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
