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.
Easy Mini Chicken Pot Pies
Ingredients
- 2 can 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
- Preheat oven to 350°F (175°C) and spray a muffin tin with cooking spray.
- 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.
- Stir in frozen peas, carrots, and cream of chicken soup with the cooked chicken. Remove from heat.
- Flatten each refrigerated biscuit and press into the muffin tin cups. Fill each biscuit cup with the chicken mixture, then top with more biscuits to create a lid.
- Bake for 30-35 minutes or until the biscuits are golden brown.