Description
If you’re searching for a quick and delicious dinner that your entire family will love, look no further than Easy Mini Chicken Pot Pies. This recipe features comforting flavors packed into individual servings made right in a muffin tin. Perfect for busy weeknights, these mini pot pies combine tender chicken with mixed vegetables, all enveloped in fluffy biscuit dough. Their fun size makes them ideal for picky eaters, and you can easily customize the ingredients to suit your family’s tastes. Plus, they can be prepared ahead of time—simply pop them in the oven whenever you’re ready to enjoy a warm, satisfying meal.
Ingredients
Scale
- 2 cups frozen mixed vegetables (thawed)
- 1 (12.5 oz) can chicken breast (or 10 oz can)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (16.3 oz) tube refrigerated biscuits
- Optional: seasoning like black pepper or garlic powder
Instructions
- Preheat your oven to 375°F.
- In a bowl, mix drained chicken, thawed vegetables, and condensed soup; add seasoning if desired.
- Flatten each biscuit into rounds and press them into greased muffin tin slots.
- Spoon the chicken mixture into each biscuit cup and pull the edges up slightly.
- Bake for 20-22 minutes until golden brown; allow to cool for five minutes before serving.
Nutrition
- Serving Size: 1 mini pot pie (85g)
- Calories: 215
- Sugar: 2g
- Sodium: 610mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg