Mini Chicken Pot Pies
Mini Chicken Pot Pies are the perfect solution for a comforting, quick dinner that the whole family will love. These bite-sized treats feature flaky biscuit crusts filled with creamy chicken and mixed vegetables, all baked to golden perfection. Ideal for busy weeknights or casual gatherings, they can be made ahead of time and are sure to please both kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 mini pot pies 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cans (12 oz each) flaky layers biscuits
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cans (12.5 oz each) cooked chicken, shredded (or 2 cups fresh cooked chicken)
- 1 bag (16 oz) frozen mixed vegetables, thawed
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with salt, pepper, or your favorite herbs.
- Flatten each biscuit from the cans and press them into the cups of a muffin pan to form small crusts.
- Spoon the chicken mixture into each biscuit-lined cup until about three-quarters full.
- Bake in the preheated oven for 20 minutes or until biscuits are golden brown and filling is bubbly.
- Allow to cool slightly before removing from the muffin pan. Serve warm.
Nutrition
- Serving Size: 1 mini pot pie (approx. 70g)
- Calories: 150
- Sugar: 2g
- Sodium: 570mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Find it online: https://samiharecipes.com/mini-chicken-pot-pies/