Mini Chicken Pot Pies – Easy Weeknight Dinner Recipe
These Mini Chicken Pot Pies are a quick and comforting dinner or party snack. Made with flaky biscuit dough, creamy chicken filling, and mixed vegetables, they’re baked in a muffin tin for perfectly portioned, crowd-pleasing bites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 mini pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 2 cans flakey layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1 bag frozen mixed vegetables, thawed
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
3. Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
4. Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
5. 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.
6. Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!
Notes
You can use rotisserie chicken or canned chicken for convenience.
Add your favorite herbs or spices like thyme or garlic powder to the filling for extra flavor.
These mini pot pies make great leftovers and reheat well in the oven or microwave.
Find it online: https://cookingwithramsay.com/mini-chicken-pot-pies/