Description
These Easy Mini Chicken Pot Pies are a quick and comforting meal made in a muffin tin, perfect for weeknight dinners or meal prepping. They’re filled with tender chicken and veggies in a creamy sauce, all wrapped in flaky biscuit dough.
Ingredients
Scale
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- 1 1/2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Separate the biscuit dough and flatten each biscuit into a 4-inch circle.
- Press each biscuit into the bottom and up the sides of the muffin cups to form a shell.
- In a bowl, mix together the chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, pepper, and salt.
- Spoon the chicken mixture evenly into each biscuit cup.
- Bake for 20–25 minutes, or until the biscuit edges are golden and cooked through.
- Remove from oven and let cool for 5 minutes before removing from the tin.
- Garnish with fresh parsley if desired, and serve warm.
Notes
- You can use rotisserie chicken for a quick prep option.
- Substitute cream of chicken soup with cream of mushroom or a homemade white sauce for variety.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 3g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
Keywords: mini chicken pot pies, easy chicken dinner, muffin tin recipe, comfort food, quick dinner