Mini Chicken Pot Pie
These easy muffin tin mini chicken pot pies use flaky biscuits, creamy filling, and mixed veggies for a quick, cozy dinner—ready in under an hour!
Equipment
Ingredients
Main ingredients
frozen mixed vegetables (frozen, cooked)
283 g
cooked chicken (cooked, diced)
150 g
condensed cream of chicken soup (canned)
298 g
refrigerated Pillsbury Grands! Flaky Layers Original Biscuits (refrigerated, raw)
462 g
Instructions
Preheat oven and prepare muffin pan
Heat oven to 190°C. Spray 8 regular-size muffin cups with cooking spray.
Mix filling
In medium bowl, combine vegetables, chicken, and soup; mix well.
Prepare biscuit dough
Press each biscuit into a 14 cm-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming a 2 cm rim.
Fill the pies
Spoon a generous 1/3 cup chicken mixture into each biscuit cup.
Seal the pies
Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake and cool
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Original recipe
Storage
Best eaten fresh; reheat gently to avoid drying out the filling
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