Description
These Mini Chicken Pot Pies are a delicious and comforting meal made with tender chicken, mixed vegetables, and creamy sauce, all baked inside flaky biscuit crusts. Perfectly portioned as individual servings, they are ideal for lunches, snacks, or dinner, combining convenience and hearty flavor in one easy recipe.
Ingredients
Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 (10.5-ounce) can cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Crust and Garnish
- 1 (16.3-ounce) can refrigerated biscuit dough (8 count)
- 1 tablespoon butter (melted, optional)
- Chopped fresh parsley (for garnish, optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a standard muffin tin to prevent sticking.
- Make the Filling: In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix everything thoroughly until well combined.
- Form the Crusts: Flatten each biscuit dough piece and press it into the bottom and up the sides of each muffin cup to create a mini crust shell.
- Fill and Bake: Spoon approximately 2–3 tablespoons of the chicken mixture into each biscuit-lined muffin cup. Bake in the preheated oven for 15–18 minutes, or until the biscuits turn golden brown and are fully cooked.
- Add Butter and Garnish: Optionally brush the tops with melted butter once out of the oven for a richer flavor and shiny finish. Allow the mini pot pies to cool slightly before removing them from the muffin tin.
- Serve and Enjoy: Garnish with chopped fresh parsley if desired, then serve warm for best taste and texture.
Notes
- Use rotisserie chicken for faster preparation and added flavor.
- You can substitute homemade biscuit dough or puff pastry for the refrigerated biscuit dough.
- These mini pot pies freeze well, making them a convenient grab-and-go meal or snack.
