Mini Chicken Pot Pies

by Sheryl

PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 10

If you are always searching for fun ways to feed your family or impress your guests, this easy recipe for Mini Chicken Pot Pies is one of your best options. These pot pies are seriously delicious, fun to look at, and insanely easy and quick to throw together! Enjoy them with a simple side salad for a quick weeknight dinner.

These pot pies are one of my fave comfort food. The combination of chicken, veggies, and fresh biscuits not only is incredibly tasty but smells crazy good when baking! And the golden crust and bubbly filling just swept me off my feet! Made with just four ingredients and takes only thirty minutes to make from start to finish, these Mini Chicken Pot Pies are the greatest pot pies ever! Serve these fresh from the oven and dig straight in!

Ingredients

3/4 c. chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
1 can cream of chicken soup
1 c. mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
1 package refrigerated biscuit dough

How to make Mini Chicken Pot Pies

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a medium bowl, place the chicken, mixed vegetables, and cream of chicken soup. Mix well.

Step 3: Into the compartments of a greased muffin tin, place each biscuit, pushing the dough down using your fingers beginning in the middle and working your way up the sides.

Step 4: To each dough, add about 2 tbsp of the filling.

Step 5: Place in the preheated oven and bake for about 20 to 25 minutes until golden brown and bubbly.

Note:

If you prefer, you can use refrigerated crescent roll dough instead of refrigerated biscuit dough. Cut out squares or circles to place in each muffin tin. Remember that biscuit dough gives a salty and firm texture while the crescent roll dough is sweeter and has a softer texture.

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