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–+ servings
Mini Chicken Pot Pie

Mini Chicken Pot Pie

Delicious mini chicken pot pies filled with chicken, vegetables, and creamy soup, topped with flaky biscuit dough.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 8 pies
Calories 350 kcal

Equipment

  • oven
  • Muffin tin
  • mixing bowl

Ingredients
  

Vegetable and Chicken Filling

  • 1 package frozen mixed vegetables, cooked 10 oz
  • 1 cup diced cooked chicken
  • 1 can condensed cream of chicken soup 10 ½ oz
  • 1 can refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits 16.3 oz, 8 Count

Instructions
 

Preparation Steps

  • 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.

Notes

These can be made with leftover chicken for a quick meal.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
Keyword Biscuit Recipe, Chicken Pot Pie, comfort food, Easy Recipe, Mini Chicken Pot Pie
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