Mini Chicken Pot Pies
Cozy comfort in every bite! These Mini Chicken Pot Pies are packed with creamy chicken, veggies, and buttery biscuit dough for a satisfying meal that's as cute as it is delicious.
Servings 10
Ingredients
- 3/4 cup leftover chicken or 1 small fresh chicken breast fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables peas carrots, corn and green beans, defrosted
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F.
- In a medium bowl, combine the chicken, mixed vegetables, and cream of chicken soup. Stir until everything is well mixed.
- Grease a muffin tin. Separate each biscuit and place one into each muffin compartment.
- Using your fingers, press down in the center of each biscuit dough. Then, work the dough up the sides of the compartment as high as possible.
- Spoon about 2 tablespoons of the chicken mixture into each biscuit cup.
- Bake in the preheated oven for 20 minutes, until the biscuits turn golden brown and the filling is bubbly.
Notes
- If you prefer, you can swap the refrigerated biscuit dough for refrigerated crescent roll dough. Simply cut circles or squares of dough to fit in the muffin tin. Biscuit dough creates a salty, firm texture, while crescent roll dough gives a sweeter, softer result.