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Homemade Mini Chicken Pot Pies Recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
pieces
Calories
250
Enjoy these savory mini chicken pot pies made with leftover chicken and fresh vegetables, baked in flaky biscuit dough for a comforting meal.
Ingredients
Protein
3/4
cup
leftover chicken or 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 oven to 375°F (190°C).
Mix chicken, vegetables, and soup in a bowl.
Separate biscuits and press into greased muffin tin, shaping the edges up the sides.
Spoon 2 tablespoons of filling into each biscuit cup.
Bake for 20 minutes until golden and bubbly.
Notes
Use leftover chicken for extra flavor and convenience.
Calories:
250
kcal
Cost:
$10
Course:
Main Course
Cuisine:
American
Keyword:
Chicken, mini, pot pie