Mini chicken pot pies Recipe
These mini chicken pot pies are a delicious and convenient meal that everyone will love. Perfect for a quick dinner or for serving at parties, these individual servings are easy to make and even easier to enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pot Pies:
- 2 cans flakey layers biscuits
For the Filling:
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1 bag frozen mixed vegetables (thawed)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling: 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.
- Assemble the Pot Pies: 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.
- Fill the Biscuits: Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
- 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.
- Serve: Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 230
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: mini chicken pot pies, chicken pot pies, individual pot pies, easy pot pie recipe
Find it online: https://foodbylina.com/mini-chicken-pot-pies-recipe/
