Mini Chicken Pot Pies (Print)
Flaky biscuits cradle creamy chicken and veggies in these easy, satisfying mini pies for any occasion.
# Ingredients:
01 -
2 cans flakey layers biscuits
02 -
2 cans cream of chicken soup
03 -
2 cans cooked chicken or 2 cups fresh, cooked chicken, shredded
04 -
1 bag frozen mixed vegetables, thawed
# Steps:
01 -
Preheat your oven to 400°F (200°C).
02 -
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.
03 -
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.
04 -
Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
05 -
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.
06 -
Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!
# Notes:
01 -
This is a quick and easy dish perfect for a family meal or gatherings.