Mini Chicken Pot Pies
Looking for a comforting meal that brings everyone together? These Mini Chicken Pot Pies are the answer! Picture flaky biscuit crusts enveloping a warm, creamy chicken filling brimming with veggies—each bite is pure bliss. This recipe is not just delicious; it’s also incredibly simple to make, making it ideal for busy weeknights or cozy family gatherings. Whether you’re hosting friends or treating your family, these mini pot pies will surely bring smiles all around.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
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
- Preheat the oven to 400°F (200°C).
- In a bowl, combine cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with salt and pepper.
- Flatten each biscuit and press into muffin pan cups to form small crusts.
- Fill each biscuit-lined cup with the chicken and veggie mixture.
- Bake in the preheated oven for about 20 minutes until golden brown and bubbly.
- Allow to cool slightly before removing from the pan and serving warm.
Nutrition
- Serving Size: 1 mini pot pie (100g)
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://cookingwhisper.com/mini-chicken-pot-pies/