Mini Chicken Pot Pies
Mini chicken pot pies are the ultimate comfort food, offering a delightful twist on a classic favorite. These bite-sized creations feature a flaky biscuit crust filled with a creamy chicken and vegetable mixture, making them perfect for weeknight dinners or special gatherings. With just 30 minutes of prep time, these mini delights are quick to whip up and can easily be customized to suit your taste. Whether enjoyed warm from the oven or stored for later, they’re sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cans flakey 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)
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine cream of chicken soup, shredded chicken, and mixed vegetables. Season to taste.
- Flatten each biscuit and press into muffin pan cups to create crusts.
- Fill each crust with the chicken mixture until three-quarters full.
- Bake for 20 minutes or until golden brown and filling is bubbly.
- Cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Sugar: 2g
- Sodium: 483mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 38mg
Find it online: https://kitchensecretstips.com/mini-chicken-pot-pies/