Description
These Easy Mini Chicken Pot Pies are creamy, hearty, and perfectly portioned comfort food. Great for weeknight dinners or gatherings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 can refrigerated biscuit dough or pie crust
- Salt and black pepper, to taste
- Non-stick cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin with non-stick spray.
- In a mixing bowl, combine chicken, mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper.
- Flatten each biscuit or cut pie crust circles and press into the muffin cups to form bases.
- Spoon the filling evenly into each prepared crust, filling almost to the top.
- Cover each with another biscuit or crust round, pinching edges lightly to seal. Cut a small slit for steam to escape.
- Bake for 20–25 minutes until crusts are golden brown and filling is bubbling.
- Let cool for 5 minutes before carefully removing from the tin and serving warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months. Reheat in the oven to keep the crust crispy. Serve with a light salad or roasted vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American