Looking for a simple and delicious dinner idea? These easy Mini Chicken Pot Pies are sure to satisfy!

Using just a few basic ingredients, you can whip up a homemade meal that’s perfect for busy weeknights or impromptu gatherings.

Ingredients:

2 cans of refrigerated biscuits (8 count each)
1/2 lb boneless, skinless chicken breast (about 1 large breast)
1 bag frozen peas and carrots
1 can cream of chicken soup
Cooking spray for pan

Instructions

Step 1: Preheat oven to 350°F (175°C) and spray a muffin tin with cooking spray.

Step 2: Chop the chicken into bite-sized pieces. Cook over medium-high heat until no longer pink.

Season with garlic powder, onion powder, and a pinch of salt.

Step 3: Stir in frozen peas, carrots, and cream of chicken soup with the cooked chicken. Remove from heat.

Step 4: Flatten each refrigerated biscuit and press into the muffin tin cups.

Step 5: Fill each biscuit cup with the chicken mixture. Then top with more biscuits to create a lid.

Step 6: Bake for 30-35 minutes or until the biscuits are golden brown.

FAQs:

1. Can I use homemade biscuits instead of refrigerated ones?

Yes, you can use homemade biscuits. Ensure they are thin enough to fit in the muffin tin cups.

2. Can I substitute the cream of chicken soup with another type of soup?

Absolutely! Cream of mushroom or cream of celery can be used as alternatives.

3. How can I prevent the biscuits from sticking to the muffin tin?

Generously spray the muffin tin with cooking spray before placing the biscuits.

4. Can I make these pot pies ahead of time?

Yes, assemble them ahead and refrigerate. Bake them fresh when ready to serve.

5. Can I make a larger batch for a party or gathering?

Yes, double or triple the recipe for a larger batch. Adjust baking time as needed.