Description
These Chicken Mini Pot Pies are a quick and comforting meal perfect for busy weeknights. Combining creamy chicken soup, tender mixed vegetables, and cooked chicken all wrapped in flaky refrigerated biscuit dough, these individual pot pies bake up golden and delicious in just 20 minutes. Perfect for using up leftover chicken, they are easy to prepare and guaranteed to please the whole family.
Ingredients
Scale
Filling
- 1 can cream of chicken soup
- 1 cup defrosted mixed vegetables (Birds Eye brand recommended)
- 3/4 cup cooked chicken (rotisserie or leftover chicken works great)
Crust
- 1 package refrigerated biscuit dough (room temperature for best results)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the mini pot pies perfectly.
- Prepare Filling: In a mixing bowl, combine the cream of chicken soup, defrosted mixed vegetables, and the cooked chicken. Stir well until all ingredients are evenly incorporated.
- Prepare Biscuit Dough: Separate the refrigerated biscuit dough into individual biscuits. On a clean surface, gently flatten each biscuit slightly to create a round base for the mini pot pies.
- Assemble Mini Pot Pies: Place the flattened dough rounds into a greased muffin tin or similar baking mold, pressing to form a small cup shape. Spoon the chicken mixture evenly into each dough cup, filling them about three-quarters full.
- Create Top Crust: Flatten remaining biscuit pieces or cut small rounds to cover the filling. Place on top of each filled biscuit cup, sealing the edges gently to encase the filling. You can pinch the edges or crimp with a fork for a decorative seal.
- Bake: Place the filled muffin tin in the preheated oven and bake for about 20 minutes, or until the biscuit crust is golden brown and cooked through.
- Cool and Serve: Let the mini pot pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm for best flavor and texture.
Notes
- Room temperature biscuit dough is easier to work with and produces flakier crusts.
- Using rotisserie chicken saves time and adds extra flavor.
- You can customize the vegetables based on preference or seasonality.
- For a crispier top, brush the biscuit tops with a little melted butter before baking.
- Leftover pot pies can be refrigerated for up to 3 days and reheated in the oven for best texture.
