Description
These Mini Chicken Pot Pies are a perfect comforting meal, combining tender chicken, mixed vegetables, and creamy filling encased in flaky biscuit dough. Ready in just 30 minutes, these individual pot pies are ideal for quick dinners or meal prep.
Ingredients
Filling
- 3/4 cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans, defrosted)
Dough
- 1 package refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the ideal temperature for baking the mini pot pies evenly.
- Prepare Filling: In a medium bowl, combine the chopped chicken, defrosted mixed vegetables, and the can of cream of chicken soup. Stir thoroughly to create a well-mixed, creamy filling.
- Shape Biscuit Dough: Separate each biscuit from the package and place one biscuit into each compartment of a greased muffin tin. Using your fingers, press the dough down starting in the center of each muffin cup and push it up along the sides to create a bowl shape that will hold the filling.
- Fill Pies: Spoon approximately 2 tablespoons of the prepared chicken and vegetable filling into each dough-lined muffin compartment, ensuring each pie is evenly filled.
- Bake: Place the muffin tin in the oven and bake at 375°F for 20 to 25 minutes. Bake until the biscuit dough is golden brown and the filling is bubbly, indicating the pies are fully cooked.
Notes
- Use leftover cooked chicken or cook fresh chicken breast in advance for best results.
- Defrost mixed vegetables completely to prevent excess moisture in the filling.
- Grease the muffin tin thoroughly to easily remove the pot pies after baking.
- For added flavor, sprinkle a bit of shredded cheese or herbs on top before baking.
- These pot pies can be made ahead and refrigerated; reheat in the oven to maintain crispiness.
