Here’s a simple and delicious recipe:
🥧 Mini Chicken Pot Pies
🕒 Prep: 15 min | Bake: 25 min
🍽️ Makes: 12 mini pies (in a muffin tin)
🧂 Ingredients
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2 cups cooked chicken, diced or shredded (rotisserie works great)
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1 cup frozen mixed vegetables (peas, carrots, corn)
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1 can (10.5 oz) cream of chicken soup (or homemade)
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½ cup shredded cheddar cheese (optional, but delicious)
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½ tsp garlic powder
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¼ tsp black pepper
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1 can refrigerated biscuit dough (like Pillsbury Grands or similar)
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Optional: fresh herbs (parsley, thyme), for garnish
👩🍳 Instructions
1. Preheat Oven
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Set to 375°F (190°C).
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Grease a 12-cup muffin tin well (or use silicone liners).
2. Make the Filling
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In a bowl, mix together:
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Chicken
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Frozen vegetables
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Cream of chicken soup
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Cheese (if using)
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Garlic powder & black pepper
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3. Prepare the Biscuit Base
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Separate biscuit dough and flatten each biscuit into a circle (~4 inches wide).
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Press each one into the muffin cups, pressing up the sides to form a little crust.
4. Fill the Cups
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Spoon the chicken mixture evenly into each biscuit cup. Fill them generously!
5. Bake
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Bake for 20–25 minutes, or until biscuits are golden and cooked through.
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Let cool for 5 minutes before removing from the pan.
✅ Tips
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Add a pinch of thyme or poultry seasoning for more depth.
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Want a buttery finish? Brush tops with melted butter + garlic powder right out of the oven.
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You can also make these in mini muffin tins for bite-sized party snacks!
🥗 Serve With:
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Side salad
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Mashed potatoes or coleslaw
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A bowl of tomato or chicken soup
Would you like a puff pastry version, a gluten-free variation, or a freezer-friendly batch recipe?
