Description
Delicious mini chicken pot pies with flaky biscuits and creamy filling, perfect for cozy nights.
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
These mini pot pies are great for leftovers and can be made ahead. Feel free to customize by adding herbs or spices. Adjust filling and baking for desired texture and flavor.
- 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: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
Keywords: chicken pot pie, comfort food, easy recipe