Description
Easy and delicious mini chicken pot pies made with only four main ingredients, perfect for a quick dinner.
Ingredients
Scale
- 2 cups frozen mixed vegetables (thawed)
- 1 (12.5oz) can chicken breast (a 10oz can works, too)
- 1 (10.5oz) can condensed cream of chicken soup
- 1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits
- Optional seasoning (black pepper, onion powder, thyme, garlic powder)
Instructions
- Preheat oven to 375°F and grease 8 slots of a regular size muffin tin.
- Drain the canned chicken and mix it with the thawed vegetables and can of soup. Add optional seasonings to taste.
- Flatten each biscuit into rounds 5-6 inches in diameter.
- Press the biscuit rounds into the greased muffin tin.
- Spoon a generous amount of chicken mixture into each biscuit, creating a slightly concave bowl.
- Bake for 20-22 minutes or until biscuits are golden brown. Allow to rest for 5 minutes before serving.
Notes
For extra flavor, consider adding cheese to the filling or brushing melted butter on the edges before baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: mini chicken pot pies, easy dinner, comfort food, quick meal, one pan recipe