Description
These easy mini chicken pot pies are bite-sized comfort food made with simple ingredients like chicken, mixed veggies, cream of chicken soup, and refrigerated biscuit dough. Perfect for busy weeknights and kids!
Ingredients
- ¾ cup–1 cup cooked chicken (diced)
- 1 can (10–11 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 1 package refrigerated biscuit dough (about 8 biscuits)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix diced chicken, thawed vegetables, and soup until well combined.
- Spray a standard muffin pan lightly with cooking spray.
- Separate biscuits and flatten each into a roughly 5½-inch round, then press into muffin cups building a ¾-inch rim.
- Spoon about 2–3 Tbsp of filling into each biscuit cup (roughly ⅓ cup each).
- Pull the dough edges over the filling and pinch gently to seal.
Notes
- Swap biscuit dough with crescent roll dough for a softer, sweeter crust.
- Add shredded cheddar cheese on top before baking for a cheesy version.
- Stir in seasonings like thyme, garlic powder, or onion powder for extra flavor.
- Use turkey instead of chicken for a holiday leftovers twist.
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
