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Mini Chicken Pot Pies

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Indulge in the cozy comfort of Mini Chicken Pot Pies, a delightful dish that’s both fun and satisfying. These bite-sized savory pies feature flaky biscuit crusts filled with tender chicken and a medley of vegetables, making them perfect for busy weeknights or family gatherings. With their golden-brown tops and creamy filling, they are not only easy to prepare but also customizable based on your preferences. Whether you’re preparing for a crowd or need a quick meal solution, these mini pot pies will quickly become a favorite in your home.

Ingredients

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  • 2 cans flaky layers biscuits
  • 2 cans cream of chicken soup
  • 2 cups cooked chicken, shredded (or 2 cans cooked chicken)
  • 1 bag frozen mixed vegetables, thawed

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season to taste with salt and pepper.
  3. Flatten each biscuit and press it into the cups of a greased muffin pan to form small crusts.
  4. Fill each biscuit-lined cup with the chicken mixture about three-quarters full.
  5. Bake in the preheated oven for 20 minutes until golden brown.
  6. Allow cooling briefly before serving warm.

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