Description
Mini Chicken Pot Pies made with biscuits, chicken, vegetables, and creamy soup baked in a muffin tin for an easy family dinner.
Ingredients
Scale
- 2 cups frozen mixed vegetables, thawed
- 1 (12.5 oz) can chicken breast, drained
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (16.3 oz) tube refrigerated biscuits
- Optional: black pepper, onion powder, garlic powder, dried thyme, salt
Instructions
- Preheat oven to 375°F and grease 8 wells of a muffin tin.
- Drain chicken thoroughly and mix with vegetables and cream of chicken soup. Add optional seasonings if desired.
- Flatten each biscuit into a 5–6 inch round.
- Press each biscuit into muffin wells, keeping dough thin on bottom and sides.
- Fill each biscuit cup generously with chicken mixture.
- Pull dough edges slightly toward center.
- Bake 20–22 minutes until golden brown.
- Rest 5 minutes before serving.
Notes
- You can substitute 1 to 1½ cups cooked or rotisserie chicken.
- Use cooked soft vegetables like broccoli or mushrooms if preferred.
- Metal muffin tins work better than silicone for even baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg