Description
These Easy Mini Chicken Pot Pies are a cozy, four-ingredient comfort food made in muffin tins with refrigerated biscuit dough, creamy chicken filling, and veggies—perfect for weeknight dinners or party snacks.
Ingredients
- ¾ cup cooked chopped chicken (rotisserie, leftover, or fresh)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 1 can (10–10.5 oz) cream of chicken soup
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 375 °F (190 °C).
- In a bowl, mix the chicken, thawed veggies, and cream of chicken soup until combined.
- Grease a muffin tin. Separate each biscuit, press into cups, and use your fingers to thin the dough in the center and stretch it up the sides.
- Spoon about 2 Tbsp of filling into each biscuit cup.
- Bake for 20–25 minutes or until golden brown and bubbly.
- Let them cool a minute, then loosen with a knife if needed and gently lift out.
Notes
- Swap biscuit dough with crescent roll dough for a softer, sweeter crust.
- Use fresh or different frozen vegetables, or even turkey or sausage as protein alternatives.
- Add cheddar cheese on top before baking for extra flavor.
- Store leftovers covered in the fridge for up to 2 days.
- Reheat in the microwave on medium-high for 1–1½ minutes per pie.
- Freezing is not recommended as biscuit dough can become soggy.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 2g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
