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Mini chicken pot pies Recipe

Mini chicken pot pies Recipe
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★★★★★

4.7 from 6 reviews

These Mini Chicken Pot Pies are a delightful twist on the classic comfort food. With a flaky biscuit crust and a savory chicken and vegetable filling, these individual pies are perfect for a cozy dinner or a party appetizer.

Ingredients

Scale

Biscuit Crust:

  • 2 cans flaky layers biscuits

Filling:

  • 2 cans cream of chicken soup
  • 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
  • 1 bag frozen mixed vegetables (thawed)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). While it heats, lightly grease your muffin pan.
  2. Prepare the Filling: In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Mix well to ensure even distribution of ingredients.
  3. Shape the Crusts: Open the cans of biscuits and flatten each biscuit into a circle about ¼-inch thick. Press each flattened biscuit into a muffin cup, making sure to create a well for the filling while allowing the edges to come up and slightly over the rim.
  4. Fill the Pies: Spoon the chicken mixture into each biscuit-lined cup, filling each about three-quarters full.
  5. Bake to Perfection: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  6. Cool and Serve: Allow the mini pies to cool in the pan for 5 minutes before carefully removing them. Serve warm.

Nutrition

Keywords: Mini Chicken Pot Pies, Chicken Pot Pies, Mini Pies, Individual Pies, Comfort Food

Find it online: https://reemcook.com/mini-chicken-pot-pies-recipe/