Description
These Mini Chicken Pot Pies are golden, creamy, and comforting. With flaky biscuit crusts and a savory chicken-vegetable filling, they make the perfect bite-sized dinner or appetizer everyone will love.
Ingredients
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh shredded chicken)
- 1 bag frozen mixed vegetables (thawed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C) and lightly grease a muffin pan.
2. In a large bowl, combine cream of chicken soup, shredded chicken, and thawed vegetables. Add garlic powder, onion powder, thyme, salt, and pepper. Mix until blended.
3. Open the biscuit cans and flatten each biscuit to about 1/4 inch thick. Press one into each muffin cup, forming a crust that rises slightly above the rim.
4. Spoon the chicken mixture into each biscuit crust, filling about three-quarters full.
5. Bake for 15–20 minutes, or until the biscuits are golden and the filling is hot and bubbly.
6. Let the mini pies cool in the pan for 5 minutes, then carefully remove and serve warm.
Notes
Avoid overfilling so the mixture does not bubble over.
Use low-sodium soup or homemade filling for a lighter version.
These freeze beautifully: cool completely, wrap tightly, and freeze for up to 2 months.
Reheat in the oven at 350°F until warmed through for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg