Mini Chicken Pot Pies Recipe
Introduction
These Mini Chicken Pot Pies are a comforting and convenient twist on a classic favorite. Perfectly portioned in biscuit cups, they make a great meal for busy weeknights or casual gatherings. Ready in under 30 minutes, they combine creamy chicken and vegetables in a golden, flaky crust.
Ingredients
- 15 oz cream of chicken soup
- 1 can of biscuits
- 12 oz mixed vegetables, thawed
- Diced chicken (about 1 to 1½ cups cooked)
- Salt and pepper, to taste (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and thaw the mixed vegetables completely.
- Step 2: In a mixing bowl, combine the cream of chicken soup, diced chicken, thawed mixed vegetables, and salt and pepper if using. Stir until well mixed.
- Step 3: Open the can of biscuits and cut each biscuit in half horizontally to create a top and bottom.
- Step 4: Place the bottom halves of the biscuits into the cups of a muffin pan, gently pressing them to form a base.
- Step 5: Spoon the chicken and vegetable filling evenly into each biscuit base in the muffin tin.
- Step 6: Cover each filled biscuit cup with the top half of the biscuit, gently pressing edges to seal if desired.
- Step 7: Bake for 18 to 20 minutes or until the biscuit crust is golden brown and cooked through.
- Step 8: Remove from the oven and let cool slightly before serving.
Tips & Variations
- Use leftover rotisserie chicken to save time and add extra flavor.
- Swap mixed vegetables for fresh peas and carrots for a fresher taste.
- For a richer filling, stir in a splash of milk or cream to the soup mixture.
- Brush the biscuit tops with melted butter before baking for a golden shine.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat mini pot pies in a 350°F oven for 10-12 minutes to retain the flaky biscuit texture. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables without thawing?
It’s best to thaw the vegetables first to avoid excess moisture making the filling watery. If using frozen, drain any liquid after thawing and before mixing.
Can I prepare these pot pies ahead of time?
Yes, you can assemble the pot pies and refrigerate them uncovered for a few hours before baking. For longer storage, freeze assembled pot pies and bake from frozen, adding a few extra minutes to the bake time.
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Mini Chicken Pot Pies Recipe
- Total Time: 30 minutes
- Yield: 8 mini pot pies 1x
Description
These Mini Chicken Pot Pies are a delightful and easy-to-make comfort food featuring a creamy chicken and vegetable filling encased in golden biscuit dough. Perfect for a quick weeknight dinner or a cozy snack, they combine warm flavors and a crispy crust in convenient, individual servings.
Ingredients
Filling Ingredients
- 15 oz Cream of Chicken Soup
- 12 oz Mixed Vegetables (thawed)
- Diced Cooked Chicken (approximately 1 to 1 1/2 cups)
- Salt and Pepper, to taste (optional)
Crust Ingredients
- 1 Can of Biscuits (usually 8 biscuits)
Instructions
- Thaw Vegetables: Begin by thawing the mixed vegetables completely, ensuring they are ready to be used in the filling mixture.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat for consistent baking results.
- Prepare Filling: In a medium mixing bowl, combine the thawed mixed vegetables, cream of chicken soup, diced cooked chicken, and season with salt and pepper to your preference. Stir thoroughly until the ingredients are well incorporated.
- Prepare Biscuit Bases: Cut each biscuit in half horizontally and place the bottom halves into the cups of a muffin pan, creating a base for the pot pies.
- Fill Muffin Cups: Spoon the chicken and vegetable filling evenly into each biscuit-lined muffin cup, filling them generously but not overflowing.
- Add Biscuit Tops: Place the remaining biscuit halves on top of the filling in each muffin cup, gently pressing down to seal the pot pies.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until the biscuits are puffed up and golden brown on top.
- Cool and Serve: Remove from oven and allow the mini pot pies to cool slightly before serving to avoid burns and to help them set.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for variety.
- Use cooked rotisserie chicken or leftover chicken to save time in dicing and preparing the chicken.
- If you prefer, add herbs such as thyme or parsley to the filling for extra flavor.
- Ensure the biscuits are well sealed around the edges to prevent filling leakage during baking.
- These mini pot pies can be prepared ahead and refrigerated; simply bake just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mini chicken pot pies, chicken pot pie muffins, easy chicken pot pie, biscuit chicken pot pie, comfort food, quick dinner
