Mini Chicken Pot Pies -

Mini Chicken Pot Pies

These Mini Chicken Pot Pies are made with flaky refrigerated biscuits filled with a creamy chicken and vegetable mixture. They're easy to prepare, family-friendly, and perfect for weeknight dinners, meal prep, or a comforting snack.

Ingredients

2 cans refrigerated biscuits (8 biscuits per can)

½ pound boneless, skinless chicken breast, cut into small pieces

1 bag frozen peas and carrots

1 can cream of chicken soup

Cooking spray

Optional Seasonings

Garlic powder

Onion powder

Salt

Black pepper or your favorite poultry seasoning

Instructions

Preheat the Oven

Preheat your oven to 350°F. Lightly coat a muffin tin with cooking spray.

Cook the Chicken

Cut the chicken into small, bite-sized pieces. Heat a skillet over medium-high heat and cook the chicken until it's no longer pink. Season with garlic powder, onion powder, salt, and any other seasonings you enjoy.

Make the Filling

Add the frozen peas and carrots along with the cream of chicken soup to the cooked chicken. Stir until everything is evenly combined, then remove the skillet from the heat.

Prepare the Biscuits

Separate the refrigerated biscuits and flatten each one into a thin circle large enough to line the muffin cups.

Fill the Muffin Tin

Press each flattened biscuit into a muffin cup, creating a small crust. Spoon the chicken filling evenly into each biscuit cup.

Bake

Bake for 30 to 35 minutes, or until the biscuits are golden brown and cooked through.

Serve

Let the mini pot pies cool for a few minutes before removing them from the pan. Serve warm and enjoy.

Tips

Season the filling with your favorite herbs and spices to customize the flavor.

If you use only one can of biscuits, freeze the remaining chicken filling in an airtight container for up to 2 months for an easy future meal.

Serve with a fresh green salad or steamed vegetables for a complete dinner.