These Mini Chicken Pot Pies are a quick and delicious meal that’s perfect for any night of the week. They’re made with convenient refrigerated biscuits, savory chicken, and a creamy filling that’s packed with peas and carrots. These mini pot pies are a crowd-pleaser, and they’re so easy to make!
Ingredients:
- 2 cans of refrigerated biscuits (8 count each can)
- 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
- 1 bag frozen peas and carrots
- 1 can cream of chicken soup
- Cooking spray for pan
Directions:
- Preheat Oven:
Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray to prevent sticking. - Cook Chicken:
Chop the chicken breast into small bite-sized pieces. Cook over medium-high heat until no longer pink in the center. Season with your favorite spices like garlic powder, onion powder, and a pinch of salt (optional). Once cooked, remove from heat. - Prepare Filling:
Stir the frozen peas and carrots and cream of chicken soup into the pan with the cooked chicken. Mix well to combine. - Prepare Biscuits:
Open the cans of biscuits and flatten each one to make them thin enough to fit into the muffin tin cups. Press the flattened biscuits into each cup of the muffin tin. - Fill the Pies:
Spoon the chicken and vegetable mixture evenly into the biscuit-lined muffin cups. - Bake:
Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through. - Serve:
Remove the mini pot pies from the oven and let them cool slightly before serving.
Notes:
- If you only use 1 can of biscuits, you can keep the recipe the same, and the leftover chicken mixture can be frozen for up to 2 months for a quick future meal.
- Customize the filling with any additional vegetables or seasonings you prefer.
Servings:
- This recipe makes 8 mini chicken pot pies, one per muffin cup.
Timing:
- Prep Time: 10 minutes
- Cooking Time: 30-35 minutes
- Total Time: 40-45 minutes