Why Make This Recipe
Mini Chicken Pot Pies are a perfect comfort food that is easy to make and fun to eat. They are great for lunch, dinner, or even as party snacks. Each one is small, tasty, and filled with creamy chicken and veggies.
They are a good way to use leftover chicken and vegetables. Instead of throwing them away, you can turn them into something warm and filling. These pies also cook fast and don’t take much work to prepare.
Kids and adults love them. You don’t need a fork and knife—just grab one and enjoy! It’s a simple homemade meal that brings smiles to everyone at the table.
How to Make Mini Chicken Pot Pies
Ingredients:
- 2 cups cooked chicken (shredded or chopped)
- 1 cup frozen mixed vegetables (thawed)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tube refrigerated biscuit dough (8 biscuits)
Directions:
- Preheat your oven to 375°F (190°C). Spray a muffin pan with cooking spray.
- Take each biscuit and press it into the bottom and sides of each muffin cup to form a little crust.
- In a bowl, mix together the chicken, vegetables, cream of chicken soup, and cheese.
- Spoon the mixture into each biscuit cup. Fill them up but don’t overfill.
- Bake for 20 to 25 minutes, until the biscuits are golden brown and the filling is hot.
- Let them cool for a few minutes before removing from the muffin pan.
- Serve warm and enjoy.
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