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Mini Chicken Pot Pies

These Mini Chicken Pot Pies offer a delicious way to enjoy comfort food in a convenient form, packed with flavors that everyone loves.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded Poached or roasted chicken works best for flavor.
  • 1 cup frozen mixed vegetables Choose a mix without added sauces.
  • 1 can cream of chicken soup Can substitute with dairy-free options if needed.
  • 1 package refrigerated biscuit dough Use gluten-free biscuit dough for a gluten-friendly version.

Method
 

Preparation
  1. Preheat the oven according to the biscuit dough package instructions.
  2. In a bowl, mix together the shredded chicken, frozen vegetables, and cream of chicken soup until well combined.
  3. Roll out the biscuit dough and cut it into circles to fit into a muffin tin.
  4. Press the dough circles into the muffin tin and fill each with the chicken mixture.
  5. Top with remaining dough and seal the edges, gently pinching the dough together.
Baking
  1. Bake for about 15-20 minutes or until the dough is golden brown.
  2. Let cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, these mini pies freeze well for up to 2 months.