These mini chicken pot pies are such a fun and delicious meal idea, perfect for satisfying your craving for comfort food! This recipe is quick and easy to prepare, making it a great choice for a weeknight dinner or a weekend treat. With a prep time of just 10 minutes and a cook time of 20 minutes, you’ll have these tasty little pies ready in only 30 minutes. Let’s dive into the details!
Ingredients:
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted
- 1 package refrigerated biscuit dough
Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the oven is hot enough to bake the mini pot pies to perfection, making them golden brown and bubbly.
- Prepare the Filling: In a medium-sized bowl, combine the chopped chicken, defrosted mixed vegetables, and cream of chicken soup. Mix everything thoroughly until well combined. The cream of chicken soup acts as a flavorful binder, bringing all the ingredients together with a creamy consistency.
- Prepare the Biscuit Dough: Open the package of refrigerated biscuit dough. Separate each biscuit and place them into the compartments of a greased muffin tin. Greasing the muffin tin prevents the dough from sticking and makes it easier to remove the mini pot pies once they’re baked.
- Form the Crust: Using your fingers, press down on the dough in the middle of each biscuit and work it up the sides of each muffin compartment. Push the dough as high as it will go to create a cup shape that will hold the filling. This step is crucial for forming the individual crusts of your mini pot pies.
- Add the Filling: Spoon approximately 2 tablespoons of the chicken and vegetable mixture into each dough cup. Be careful not to overfill them, as the filling might spill over during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit dough is golden brown and the filling is bubbly. Keep an eye on them as they bake to ensure they don’t overcook.
- Serve: Once done, remove the muffin tin from the oven and let the mini pot pies cool for a few minutes. Use a butter knife to carefully lift each mini pot pie out of the tin. Serve warm and enjoy!
- see next page
ADVERTISEMENT
