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Mini Chicken Pot Pies
Alyssa

Mini Chicken Pot Pies

Enjoy Mini Chicken Pot Pies: flaky crusts filled with a creamy chicken and vegetable mix. A comforting, individual-sized main dish for any meal.
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Ingredients Method

Ingredients
  

  • 2 cans flakey layers biscuits
  • 2 cans cream of chicken soup
  • 2 cans cooked chicken or 2 cups fresh, cooked chicken, shredded
  • 1 bag frozen mixed vegetables thawed

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Filling: In a large bowl, combine the 2 cans of cream of chicken soup, 2 cups of shredded cooked chicken, and the thawed bag of mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
  3. Assemble the Pot Pies: Open the 2 cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
  4. Fill the Biscuits: Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
  5. Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  6. Serve: Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!