Description
These Mini Chicken Pot Pies are comforting, bite-sized versions of the classic dish, perfect for parties, snacks, or weeknight dinners. They feature a creamy chicken and vegetable filling encased in flaky, golden pastry crusts.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package refrigerated biscuit dough (8-count)
- 1 tablespoon butter, melted (for brushing tops)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Flatten each biscuit and press it into the muffin tin cups, making sure it forms a small crust up the sides.
- Spoon the chicken mixture evenly into each biscuit cup, filling to the top.
- Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
- Brush the tops with melted butter and let cool slightly before serving.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or homemade sauce if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These mini pies can also be frozen and reheated for a quick meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American