Description
Delicious mini chicken pot pies with a flaky biscuit crust and creamy filling, perfect for comfort food lovers.
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 the mixture to taste with salt, pepper, or your favorite herbs.
- Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
- Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
- Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!
Notes
For added flavor, try mixing in a teaspoon of garlic powder or onion powder into your filling. Use your favorite vegetables for customization.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg