Mini Chicken Pot Pies (Print Format)

Bite-sized pies with creamy chicken, vegetables, and biscuits—perfect for a simple, hearty dinner.

# Ingredients:

01 - 1 cup cooked chicken, diced or shredded

02 - 1 ½ cups mixed frozen vegetables, thawed

03 - 1 (10.5 ounce) can condensed cream of chicken soup

04 - 1 (16.3 ounce) can refrigerated biscuits (8 count Grands)

01 - Preheat the oven to 375°F (190°C).

02 - Spray 8 muffin pan cups with baking spray and set aside.

03 - Mix the chicken, vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.

04 - Open the tube of biscuit dough and press each biscuit into an approximately 5-inch (12.5 cm) circle.

05 - Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup.

06 - Fill the dough-lined muffin pan cups with the chicken and vegetable mixture.

07 - Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through.

08 - Allow the pies to cool in the pan for 2-3 minutes before serving.

01 - Store leftovers in the refrigerator for up to three days. Reheat in a 300°F (150°C) oven for 10-15 minutes.

02 - This is a great recipe to use up any leftover cooked chicken; rotisserie chicken works well.

03 - Ensure the biscuits are evenly flattened so the bottom cooks evenly.

04 - Using a metal muffin pan is recommended over a silicone one for even baking.