Easy Mini Chicken Pot Pies
Golden biscuit crusts filled with creamy chicken and veggie goodness — perfect for weeknights or parties!
Ingredients (Makes 10–12 mini pies):
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2 cups cooked chicken (shredded or diced, rotisserie works great!)
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1 cup frozen mixed vegetables (peas, carrots, corn)
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1 can (10.5 oz) cream of chicken soup
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1/2 cup shredded cheddar cheese (optional)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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1 can refrigerated biscuit dough (like Pillsbury Grands or similar)
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Fresh parsley for garnish (optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Prepare Filling:
In a bowl, mix together:
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Shredded chicken
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Frozen veggies (no need to thaw)
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Cream of chicken soup
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Cheddar cheese
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Garlic powder, onion powder
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Salt & pepper
3. Prepare Biscuit Bases:
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Take each biscuit and flatten it into a 4-inch circle.
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Press each dough circle into the muffin tin cups, pressing up the sides to form a mini pie crust.
4. Fill the Cups:
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Spoon the chicken mixture evenly into each dough cup — don’t overfill.
5. Bake:
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Bake for 15–18 minutes, or until biscuit edges are golden brown and the filling is bubbly.
6. Cool & Serve:
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Let cool 5 minutes, then carefully remove. Garnish with parsley if desired.