Description
These Mini Chicken Pot Pies are a delicious and convenient way to enjoy a classic comfort food. Perfectly portioned and easy to make, they are a great option for a quick weeknight dinner.
Ingredients
Scale
Main Filling:
- 2 cups cooked chicken (shredded or chopped)
- 1 cup frozen mixed vegetables (thawed)
- 1 can (284ml / 10 oz) condensed cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Crust:
- 1 can (340g / 12 oz) refrigerated biscuit dough (8 biscuits)
- ½ cup shredded cheddar cheese (optional)
- Non-stick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 190°C (375°F) and lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
- Prepare the filling: In a medium bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, thyme, salt, and black pepper. Mix until well combined.
- Form the crust: Separate the biscuit dough and flatten each biscuit into a 4-inch circle. Press each biscuit into the bottom and sides of the muffin cups to form a small crust.
- Fill the pies: Spoon the chicken mixture evenly into each biscuit cup, filling to the top. Sprinkle shredded cheddar cheese over the filling if using.
- Bake: Bake for 15–18 minutes or until the biscuits are golden brown and cooked through.
- Serve: Let cool in the tin for 5 minutes before carefully removing and serving.
Notes
- You can use rotisserie chicken for convenience.
- Add chopped fresh herbs or a dash of hot sauce for extra flavor.
- To make ahead, prepare the filling in advance and refrigerate until ready to assemble.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
