Description
Comfort meets convenience in these mini chicken pot pies, blending classic homestyle flavors with adorable individual servings. Savory chicken, tender vegetables, and flaky pastry create a delightful meal you’ll crave again and again.
Ingredients
Scale
Chicken and Meat:
- 1 12.5 ounces (354 grams) can chicken breast (drained)
Vegetables and Base:
- 2 cups (480 milliliters) frozen mixed vegetables (thawed)
- 1 10.5 ounces (298 grams) can condensed cream of chicken soup
Dough and Seasonings:
- 1 16.3 ounces (462 grams) tube Pillsbury Grands! refrigerated biscuits
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
Instructions
- Prepare the oven by heating to 375F (190C) and thoroughly coat 8 muffin tin cavities with cooking spray.
- Combine thawed vegetables, shredded chicken, and cream of chicken soup in a mixing bowl, seasoning with herbs or spices to enhance flavor profile.
- Gently stretch each refrigerated biscuit dough to create a wider, thinner circle approximately 5-6 inches in diameter, carefully pressing into prepared muffin tin to form delicate pastry shells.
- Generously spoon chicken and vegetable mixture into each dough-lined cavity, allowing edges to slightly fold upward for a rustic presentation.
- Transfer muffin tin to preheated oven and bake for 20-22 minutes until pastry turns golden brown and filling becomes bubbly and heated through.
- Allow mini pot pies to cool and settle for 5 minutes, which helps stabilize the filling and prevents potential burns when serving.
- Carefully remove pot pies from tin using a spoon or small spatula, plate individually, and serve immediately while warm and crispy.
Notes
- Customize seasonings by adding garlic powder, dried thyme, or paprika for extra flavor depth.
- Ensure chicken is thoroughly drained to prevent soggy pot pie bottoms and maintain crisp biscuit texture.
- Use rotisserie chicken for a time-saving shortcut that adds rich, pre-cooked flavor to the filling.
- Make these gluten-free by substituting biscuit dough with gluten-free alternatives like cauliflower or almond flour crusts.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 365 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg