Description

Mini Chicken Pot Pies are a comfort food classic in a bite-sized portion. These savory pies are filled with a creamy chicken and vegetable mixture, all wrapped in a flaky biscuit crust. They are easy to make and perfect for family dinners or meal prep.

Ingredients

1 package (10 oz) frozen mixed vegetables, cooked

1 cup diced cooked chicken

1 can (10 1/2 oz) condensed cream of chicken soup

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

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Instructions

Preheat your oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
In a medium bowl, combine the cooked vegetables, diced chicken, and condensed cream of chicken soup. Mix well.
Press each biscuit into a 5 1/2-inch-diameter round. Place one round in each of the 8 greased muffin cups. Firmly press the dough into the bottom and up the sides, forming a 3/4-inch rim.
Spoon a generous 1/3 cup of the chicken mixture into each biscuit cup.
Pull the edges of the biscuit dough over the filling towards the center, pleating and pinching the dough gently to hold it in place.
Bake for 25 to 30 minutes or until the biscuits are golden brown.
Allow the pies to cool for 1 minute before removing them from the pan.

Notes

For a spicier version, add chopped green chilies, hot sauce, or cayenne pepper to the filling mixture.
Vegetables can be swapped with fresh peas, carrots, corn, or even diced potatoes.
For a cheesy twist, sprinkle shredded cheese on top of the filling before baking.
If making ahead, refrigerate the assembled pies and bake when ready to serve.
If freezing, assemble the pies, freeze unbaked, and bake directly from frozen for 30-35 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (2 pies)
Calories: 350
Sugar: 4g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 40mg