Mini Chicken Pot Pies
Easy and flavorful mini pot pies filled with chicken, vegetables, and creamy filling, all encased in a golden biscuit crust.
Ingredients
- 3/4 cup chopped leftover chicken (or 1 small cooked chicken breast)
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, green beans), defrosted
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine cooked chicken, defrosted vegetables, and cream of chicken soup. Stir until evenly coated.
- Grease a muffin tin with oil or non-stick spray. Open the biscuit dough and place one biscuit in each muffin cup, pressing it flat and up the sides to form a crust.
- Spoon about two tablespoons of the chicken mixture into each biscuit-lined cup, leaving some space at the top.
- Bake in the preheated oven for 20 to 25 minutes, until the tops are golden brown and the filling is bubbling.
- Remove from the oven and let cool for a few minutes before carefully lifting out of the muffin tin. Serve warm.
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Notes
Store cooled mini pot pies in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.