Description
These Easy Mini Chicken Pot Pies are a quick, budget-friendly dinner perfect for busy weeknights! Made with just 4 simple ingredients, they bake up golden and delicious in a muffin tin, making them a great kid-friendly meal
Ingredients
Scale
- 2 cups frozen mixed vegetables (thawed)
- 1 (12.5oz) can chicken breast (drained)
- 1 (10.5oz) can condensed cream of chicken soup
- 1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits
- Optional seasoning: black pepper, onion powder, thyme, garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease 8 slots of a regular-size muffin tin.
- In a bowl, mix together thawed veggies, drained chicken, and cream of chicken soup. Add seasonings if desired.
- Flatten each biscuit round to about 5-6 inches in diameter and press them firmly into the greased muffin tin, making mini crusts.
- Fill each biscuit cup generously with the chicken mixture, slightly pulling the dough up toward the center.
- Bake for 20-22 minutes, until biscuits are golden brown.
- Let rest for 5 minutes before serving. Enjoy!
Notes
- You can customize the filling with other vegetables like peas, carrots, or corn.
- For a crispier crust, bake a few minutes longer until golden brown.
- You can also use pre-cooked chicken for a faster preparation time.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 30mg