Go Back Email Link

Quick And Easy Mini Chicken Pot Pies

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

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.