Description
Easy mini chicken pot pies made with a creamy chicken and vegetable filling baked in individual portions, perfect for quick dinners or meal prep.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Salt to taste
- 1 package refrigerated biscuit dough (8 biscuits)
- 1 tbsp melted butter (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a muffin tin.
- Flatten each biscuit and press into the muffin cups to form small crusts.
- In a bowl, mix chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Spoon the chicken mixture evenly into each biscuit-lined cup.
- Brush tops lightly with melted butter if desired.
- Bake for 18–22 minutes, or until biscuits are golden brown and cooked through.
- Let cool for 5 minutes before removing from the pan and serving.
Notes
- Use rotisserie chicken for faster prep.
- Do not overfill the muffin cups to prevent overflow.
- These freeze well after baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American