Description
These bite-sized mini chicken pot pies are the perfect comfort food, easy to make and packed with flavor. Great for meals, snacks, or gatherings.
Ingredients
Scale
- 2 cans flakey layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1 bag frozen mixed vegetables (thawed)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with salt, pepper, or herbs to taste.
- Flatten each biscuit and press them into a muffin pan to create a small crust.
- Spoon the chicken mixture into each biscuit-lined muffin cup, filling about three-quarters full.
- Bake for 20 minutes, or until biscuits are golden brown and filling is hot and bubbly.
- Let cool for a few minutes before removing from the muffin pan. Serve warm.
Notes
These mini pot pies can be made with different vegetables or proteins. Add cheese for extra creaminess and store in an airtight container.
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg