Mini Chicken Pot Pies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Calories
183 kcal
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Course
Main Course
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Cuisine
American
Mini Chicken Pot Pies
Description
This recipe begins with pressing refrigerated biscuit dough into a greased muffin tin to create a crust. The filling combines cooked chicken, thawed mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, and dried onion, blended thoroughly. Each biscuit-lined cup is filled with this mixture, and the dough edges are pleated and pinched to secure the filling.
After baking at 375°F for roughly 20-22 minutes, the biscuits brown nicely, providing a flaky, golden crust that contrasts with the creamy, savory filling. These mini pot pies are manageable portions suitable for individual servings, offering comfort food with minimal fuss.
Chicken can be freshly cooked, leftover, rotisserie, or canned (drained) to simplify preparation. Frozen vegetables like broccoli, green beans, peas, carrots, and cauliflower can be varied to customize the vegetable mix. Garnishes like Parmesan cheese, parsley, or black pepper can be added to enhance flavor before serving.
Ingredients
- 2 cups mixed vegetables thawed, frozen
- 1 cup chicken diced, cooked
- 10.75 ounces condensed cream of chicken soup can
- 16.3 ounces Biscuits refrigerated
- 1 cup cheddar cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion dried, minced
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a muffin tin with 12 cups with non-stick spray and set aside.
- In medium bowl, combine vegetables, chicken, soup, cheese, garlic powder and onions; mix well.
- Take each biscuit and press into a 5 ½ inch round. Place each biscuit into a greased muffin cup. Press in bottom and up the side with some of the biscuit hanging over the edge of the tin.
- Spoon ⅛ of the chicken mixture into each biscuit. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake at 375 degrees Fahrenheit 20 to 22 minutes or until biscuits are golden brown.
- Cool 1 minute; remove from pan and serve immediately.
Notes
- Use any cooked chicken for the filling: freshly cooked, leftover, rotisserie, or canned (drained).
- Frozen mixed vegetables providing broccoli, green beans, peas, carrots, and cauliflower are all suitable; combinations can be varied as desired.
- Consider garnishing the baked pot pies with grated Parmesan cheese, chopped parsley, or freshly ground black pepper to add flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1mini pot pie | |
| Calories | 183kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 43mg | 14% |
| Sodium | 259mg | 11% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 2605IU | 52% |
| Vitamin C | 5mg | 6% |
| Calcium | 226mg | 23% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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