Easy Mini Chicken Pot Pies
These Easy Mini Chicken Pot Pies are a delightful and simple recipe that delivers a comforting and satisfying meal. They’re perfect for a quick weeknight dinner or a fun appetizer for a gathering. Using store-bought biscuits makes the preparation a breeze, while the flavorful combination of chicken, vegetables, and cream of chicken soup creates a classic pot pie taste in bite-sized portions.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Refrigerated biscuits | 2 cans (8 count each) |
| Boneless, skinless chicken breast | 1/2 pound |
| Frozen peas and carrots | 1 bag |
| Cream of chicken soup | 1 can |
| Cooking spray | As needed |
Instructions:
- Preheat oven: Preheat oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
- Cook chicken: Chop chicken into small bite-sized pieces. Cook over medium-high heat until no longer pink. Season with garlic powder, onion powder, salt, or any other desired spices. Remove from heat.
- Combine ingredients: Stir the cooked chicken, frozen vegetables, and cream of chicken soup together in the pan.
- Prepare biscuits: Open the cans of biscuits and flatten each biscuit to make it thin enough to fit into the muffin tin cups.
- Assemble and bake: Fill each biscuit cup with the chicken mixture. Bake for 30-35 minutes, or until the biscuits are golden brown.
Note:
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- If you only use 1 can of biscuits, follow the same recipe. The unused portion of the chicken mixture can be frozen for up to 2 months for a future meal.
Enjoy your delicious and easy mini chicken pot pies!
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