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

Scale

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