Description
These Mini Chicken Pot Pies are the ultimate comfort food! They feature a buttery, flaky crust filled with a creamy chicken and vegetable mixture. Perfect for a quick dinner, family meal, or party appetizer, these bite-sized pot pies are easy to make and always a crowd-pleaser.
Ingredients
Scale
For the Filling:
- 1 cup shredded chicken (rotisserie or leftover)
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans, thawed)
For the Crust:
- 1 can refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- Prepare the filling: In a mixing bowl, combine shredded chicken, cream of chicken soup, and thawed mixed vegetables. Stir until well combined.
- Assemble the pies: Separate the biscuit dough and place one piece into each muffin tin slot. Use your fingers to press and stretch the dough up the sides, forming a cup shape.
- Fill the pies: Spoon 2 tablespoons of the chicken mixture into each biscuit cup.
- Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbly.
- Cool & Serve: Allow to cool for 5 minutes before serving.
Notes
- For a flakier crust, swap biscuit dough with crescent roll dough or puff pastry.
- Want extra flavor? Add shredded cheese to the filling before baking.
- Make-ahead tip: Assemble and freeze before baking; cook directly from frozen at 375°F for 30 minutes.
- Vegetarian option: Replace chicken with mushrooms or tofu and use cream of mushroom soup instead.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~210 kcal
- Sugar: ~2g
- Sodium: ~450mg
- Fat: ~10g
- Saturated Fat: ~3.5g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~24g
- Fiber: ~2g
- Protein: ~9g
- Cholesterol: ~20mg
Keywords: Mini Chicken Pot Pies, Easy Chicken Pot Pies, Comfort Food, Kid-Friendly Recipe, Bite-Sized Pot Pies, Party Appetizer, Quick Dinner Recipe