“I live in Iowa and had never even heard of these! Must be a new thing.”
These delightful mini chicken pot pies are the perfect comfort food, packed with savory flavors in a convenient, bite-sized package. With flaky biscuit crusts and a creamy chicken filling, they’re sure to satisfy your cravings.
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Ingredients:
For the Filling:
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| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breast | 1/2 pound |
| Frozen peas and carrots | 1 bag |
| Cream of chicken soup | 1 can |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Dried thyme | 1/2 teaspoon |
| Salt and pepper | To taste |
For the Crust:
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| Ingredient | Quantity |
|---|---|
| Refrigerated biscuits | 2 cans (16 biscuits) |
For the Egg Wash (Optional):
| Ingredient | Quantity |
|---|---|
| Egg | 1 |
| Water | 1 tablespoon |
Instructions:
-
Preheat and Prep:
- Preheat oven to 375°F (190°C).
- Grease a muffin tin.
-
Cook the Chicken:
- Season chicken with garlic powder, onion powder, thyme, salt, and pepper.
- Cook until done, then shred or chop.
-
Combine Ingredients:
- Cook peas and carrots until tender.
- Combine chicken, vegetables, and cream of chicken soup in a bowl.
-
Assemble Pot Pies:
- Press a biscuit into each muffin tin cup to form the bottom crust.
- Fill with the chicken mixture.
- Top with another biscuit, sealing the edges.
- Optionally, brush tops with egg wash.
-
Bake:
- Bake for 15-20 minutes, or until golden brown.
-
Serve:
- Let cool slightly before serving.
