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Mini Chicken Pot Pie

Mini Chicken Pot Pie

Delicious Mini Chicken Pot Pies made with chicken, mixed vegetables, and flaky biscuit crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 pies
Calories 250 kcal

Equipment

  • Oven
  • muffin pan
  • mixing bowl

Ingredients
  

Vegetable and Chicken Filling

  • 1 package (10 oz) frozen mixed vegetables, cooked
  • 1 cup diced cooked chicken
  • 1 can (10 ½ oz) condensed cream of chicken soup

Biscuit Crust

  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Instructions
 

Preparation

  • Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • In medium bowl, combine vegetables, chicken, and soup; mix well.
  • Press each biscuit into a 5 ½-inch-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming a ¾-inch rim.
  • Spoon a generous ⅓ cup chicken mixture into each.
  • Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 31gProtein: 10gFat: 10gSugar: 6g
Keyword Biscuit Recipe, chicken pot pie, comfort food, easy recipe, Mini Chicken Pot Pie, Mini Pies
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