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Easy Mini Chicken Pot Pies Recipe

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4.6 from 55 reviews

These Mini Chicken Pot Pies are a comforting and easy-to-make meal featuring flaky biscuit crusts filled with creamy chicken and mixed vegetables seasoned with garlic, onion, and thyme. Perfect for a quick dinner or cozy lunch, they combine classic pot pie flavors with convenient canned and frozen ingredients.

Ingredients

Dough

  • 2 cans flaky layers biscuits

Filling

  • 2 cans cream of chicken soup
  • 2 cans cooked chicken or 2 cups fresh cooked chicken, shredded
  • 1 bag frozen mixed vegetables, thawed (about 12-16 oz)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare Dough: Preheat your oven to 375°F (190°C). Open the cans of flaky layers biscuits and separate each biscuit. Press each biscuit into the cups of a greased muffin tin to form little crusts, ensuring the dough covers the bottom and sides evenly.
  2. Make the Filling: In a large mixing bowl, combine the cream of chicken soup, cooked shredded chicken, thawed mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to create a creamy filling.
  3. Assemble Pot Pies: Spoon the chicken and vegetable filling evenly into each biscuit-lined muffin cup, filling them nearly to the top but leaving space to fold the biscuit dough over if desired for extra crust coverage.
  4. Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the biscuit crusts are golden brown and the filling is hot and bubbly.
  5. Cool and Serve: Remove the mini pot pies from the oven and let them cool for 5 minutes before carefully removing them from the muffin tin. Serve warm for a delicious, hearty meal.

Notes

  • You can use fresh cooked chicken instead of canned for a fresher taste.
  • Feel free to substitute cream of chicken soup with a homemade cream sauce for a healthier option.
  • Adjust seasonings according to your preference, adding herbs like parsley or rosemary if desired.
  • To add a golden sheen, brush the biscuit tops with melted butter before baking.
  • These mini pot pies freeze well; bake fully then freeze. Reheat in the oven at 350°F (175°C) until warmed through.

Find it online: https://mealoria.com/easy-mini-chicken-pot-pies-recipe/