Description
Comforting mini chicken pot pies with a flaky biscuit crust and creamy filling, perfect for cozy family dinners.
Ingredients
Scale
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken or 2 cups fresh cooked chicken, shredded
- 1 bag frozen mixed vegetables, thawed
- Salt
- Pepper
- Garlic powder
- Onion powder
- Olive oil or butter for sautéing
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season to taste with salt, pepper, and any favorite herbs. Stir until well combined.
- Open the cans of biscuits and flatten each one to about ¼ inch thick.
- Press each flattened biscuit into the cups of a muffin pan, covering the bottom and sides.
- Fill each biscuit crust with the chicken, veggie, and soup mixture, filling them about three-quarters full.
- Bake in the preheated oven for 20 minutes or until the biscuits are golden brown and the filling is hot and bubbly.
- Allow to cool for a few minutes before carefully removing from the pan. Serve warm.
Notes
Use pantry-friendly ingredients for a quick and comforting meal. Adjust seasoning and filling consistency to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: pot pie, chicken, comfort food, easy recipe, family dinner