4-Ingredient Mini Pot Pies (Print)
Super quick mini pot pies using a muffin tin. Fast to make, great for hectic nights, and totally kid-approved.
# Ingredients:
→ Main Ingredients
01 -
1 can (12.5oz) of drained chicken breast
02 -
1 can (10.5oz) of cream of chicken soup
03 -
2 cups of thawed frozen vegetables
04 -
1 tube (16.3oz) refrigerated Pillsbury Grands! biscuits
→ Optional Seasonings
05 -
Add thyme if you like
06 -
Sprinkle some garlic powder
07 -
Dash of onion powder
08 -
A bit of black pepper to your taste
# Steps:
01 -
Set your oven to 375°F. Coat 8 muffin slots in a standard muffin tin with a bit of grease.
02 -
Combine the thawed veggies, canned chicken, and condensed soup in a bowl. Season with garlic powder, a pinch of thyme, and onion powder if you'd like.
03 -
Roll each biscuit flat, making a thin shape about 5 to 6 inches wide. Press it carefully into the greased muffin slots, working the dough to make thin sides and bottom, leaving the edges thicker.
04 -
Spoon the chicken mixture into the biscuit cups, filling them up well. Gently pull up the dough edges and fold slightly toward the center, shaping small bowls.
05 -
Bake in the oven for 20-22 minutes until the biscuit tops are golden. Let them cool for 5 minutes before taking them out.
# Notes:
01 -
You can swap the 12.5oz can of chicken for a 10oz can or shredded rotisserie chicken.
02 -
Metal muffin tins cook better than silicone ones for this dish.
03 -
If you'd like, use other vegetables in place of the frozen mixed ones.