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Homemade Mini Chicken Pot Pie

Homemade Mini Chicken Pot Pie: Cozy Comfort in Every Bite

Enjoy Homemade Mini Chicken Pot Pie, a delightful twist on comfort food using leftover chicken and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Dinner
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken Rotisserie chicken recommended
  • 1 can Condensed Cream of Chicken Soup Can substitute with homemade cream sauce
  • 2 cups Thawed Frozen Mixed Vegetables Can substitute with fresh vegetables
For the Crust
  • 1 can Refrigerated Biscuit Dough Grands! recommended for thicker base

Equipment

  • Muffin tin
  • Mixing Bowl
  • Cooking spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
  2. In a large bowl, mix together cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup until well combined.
  3. Separate the biscuit dough into individual biscuits and press each into the greased muffin cups.
  4. Fill each biscuit cup with about two tablespoons of the filling.
  5. Bake in the preheated oven for 20 to 25 minutes until golden-brown.
  6. Let the mini chicken pot pies cool for about 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 230kcalCarbohydrates: 25gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These mini chicken pot pies are perfect for busy nights and can be stored in the fridge for up to 3 days or frozen for up to 2 months.

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