Mini Chicken Pot Pies
Mini chicken pot pies are the ultimate comfort food, perfect for busy weeknights or casual family gatherings. These bite-sized delights feature a flaky biscuit crust filled with tender chicken and a creamy vegetable mixture that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cups cooked chicken, shredded (or 2 cans cooked chicken)
- 1 bag frozen mixed vegetables, thawed
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season to taste.
- Flatten each biscuit and press into muffin pan cups.
- Fill each biscuit-lined cup with the chicken mixture until three-quarters full.
- Bake for 20 minutes or until golden brown and bubbly.
- Cool slightly before serving.
Nutrition
- Serving Size: 1 pie (90g)
- Calories: 240
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Find it online: https://easycookingblog.com/mini-chicken-pot-pies/