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Mini Chicken Pot Pies

Mini chicken pot pies

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If you’re searching for a comforting dish that warms your heart and satisfies your hunger, these Mini Chicken Pot Pies are the perfect solution! Bursting with creamy chicken and vibrant vegetables, all encased in a flaky biscuit crust, they are ideal for both busy weeknights and family gatherings. These bite-sized delights not only make excellent comfort food but are also a great way to utilize leftover chicken. Fun to assemble, these mini pies are sure to be a hit with everyone—from kids to adults.

Ingredients

Scale
  • 2 cans flaky layers biscuits
  • 2 cans cream of chicken soup
  • 2 cups cooked chicken (shredded)
  • 1 bag frozen mixed vegetables (thawed)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with salt and pepper.
  3. Flatten each biscuit and press it into the cups of a muffin pan to form small crusts.
  4. Fill each biscuit-lined cup with the chicken mixture until about three-quarters full.
  5. Bake for 20 minutes or until golden brown and bubbly.
  6. Allow cooling slightly before serving warm.

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