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Mini Chicken Pot Pies Recipe

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4.7 from 109 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. Perfect for a quick dinner or appetizer, they bake up golden and bubbly in just 30 minutes.

Ingredients

Crust

  • 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
  • Salt, to taste
  • Black pepper, to taste
  • Your favorite herbs (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for perfectly baking the pot pies.
  2. Prepare the Filling: In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture with salt, pepper, and herbs if desired, mixing thoroughly to blend the flavors.
  3. Assemble the Pot Pies: Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan to form small crusts that will hold the filling.
  4. Fill the Biscuits: Spoon the chicken, vegetable, and soup mixture into each biscuit-lined muffin cup, filling about three-quarters full to allow space for bubbling filling.
  5. Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly, indicating the pot pies are cooked through.
  6. Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy this comforting, savory treat!

Notes

  • Feel free to use fresh cooked chicken or leftover rotisserie chicken instead of canned chicken for enhanced flavor.
  • Adding herbs like thyme or parsley can elevate the taste.
  • Ensure vegetables are fully thawed to avoid excess moisture making the crust soggy.
  • Use a non-stick or lightly greased muffin pan for easy removal.
  • These pot pies can be frozen before baking; bake from frozen adding extra cooking time.

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