Description
Mini Chicken Pot Pies are a delicious, comforting meal that’s simple to make and perfect for any occasion. These individual-sized pot pies are made with flaky biscuit dough, a creamy chicken and vegetable filling, and baked to golden perfection. Whether you’re preparing a quick dinner for the family or looking for a fun meal prep idea, this recipe is sure to be a hit.
Ingredients
- 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)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a muffin pan to prevent sticking.
2. Prepare the Filling
In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir well to mix evenly.
3. Shape the Crusts
Open the cans of biscuits and flatten each biscuit into a circle about 1/4-inch thick. Press each flattened biscuit into a muffin cup, creating a well for the filling while allowing the edges to slightly rise over the rim.
4. Fill the Pies
Spoon the prepared chicken mixture into each biscuit-lined cup, filling about three-quarters full.
5. Bake to Perfection
Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
6. Cool and Serve
Let the mini pies cool in the pan for about 5 minutes before carefully removing them. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes