Mini Chicken Pot Pies (Print-Friendly Version)
Hearty chicken and vegetable filling wrapped in golden biscuit crusts, ready quickly and perfect for busy nights.
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, diced or shredded
02 -
1 cup mixed frozen vegetables (carrots, corn, peas), thawed
03 -
1 can (10.5 oz) condensed cream of chicken soup
→ Crust
04 -
1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury Grands)
# Steps:
01 -
Lightly spray eight cups of a metal muffin pan with baking spray to prevent sticking and ensure crisp, golden crusts.
02 -
In a medium bowl, thoroughly mix the cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup to create an even filling.
03 -
Carefully open the biscuit can and press each biscuit into an even 5-inch circle with uniform thickness to ensure even baking.
04 -
Gently fit each flattened biscuit into the muffin cups, pressing dough into corners and leaving some dough to hang over edges to form rims that hold the filling.
05 -
Divide the chicken mixture evenly among the biscuit-lined cups, filling generously but avoiding overflow.
06 -
Bake in a preheated oven at 375°F for 20 to 25 minutes until crusts are golden brown and filling is hot and bubbling.
07 -
Allow the mini pies to rest in the pan for 2 to 3 minutes before removing to ensure easier handling and neat presentation.
# Notes & Tips:
01 -
For best results, flatten the biscuit dough evenly to avoid doughy bottoms and cool the pies briefly before removing from the pan.
02 -
Leftover pies can be stored in an airtight container in the refrigerator for up to three days and reheated in a 300°F oven for 10 to 15 minutes to maintain crust crispness.
03 -
Use a metal muffin pan for superior heat conduction and a crisper crust.
04 -
Adding dried herbs such as thyme or parsley to the filling prior to baking enhances flavor.