PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 10
If you are looking for an easy, quick, and fun meal idea, these mini chicken pot pies are your prizewinning option! It’s comfort food at its finest, and the best part is you can make these minis using just four ingredients within thirty minutes from start to finish! For a quick and simple weeknight meal, serve these minis up with a little side salad.
When I became a parent, a whole new world opened up to me! My choices changed, and that includes my meal plan. I opt for easy, fast, and simple recipes, especially on busy days. I also make sure to serve what’s right to their needs. Like these super kid-friendly mini chicken pot pies that my family loves so much!
Ingredients
1 package refrigerated biscuit dough
1 can cream of chicken soup
3/4 c. chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
1 c. mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
How to make Mini Chicken Pot Pies
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a medium bowl, place the chicken, mixed vegetables, and cream of chicken soup. Mix well until combined.
Step 3: After separating each biscuit, place the pieces into the compartments of a greased muffin tin. Then, push the dough down using your fingers beginning in the centre, working it up the sides of each muffin compartment as high as it goes.
Step 4: To each compartment, add about 2 tbsp of the filling.
Step 5: Place the muffin tin in the preheated oven and bake the pot pies for about 20 to 25 minutes or until golden brown and bubbly.
Notes:
If desired, swap the refrigerated biscuit dough with refrigerated crescent roll dough. Simply cut our circles or squares, then place them in the muffin tin. Take into consideration that biscuit dough is salty and firm while the crescent roll dough is sweeter and has a softer texture.
Ingredients
- 1 package refrigerated biscuit dough
- 1 can cream of chicken soup
- 3/4 c. chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
- 1 c. mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a medium bowl, place the chicken, mixed vegetables, and cream of chicken soup. Mix well until combined.
Step 3: After separating each biscuit, place the pieces into the compartments of a greased muffin tin. Then, push the dough down using your fingers beginning in the centre, working it up the sides of each muffin compartment as high as it goes.
Step 4: To each compartment, add about 2 tbsp of the filling.
Step 5: Place the muffin tin in the preheated oven and bake the pot pies for about 20 to 25 minutes or until golden brown and bubbly.
Notes
If desired, swap the refrigerated biscuit dough with refrigerated crescent roll dough. Simply cut our circles or squares, then place them in the muffin tin. Take into consideration that biscuit dough is salty and firm while the crescent roll dough is sweeter and has a softer texture.
