Why Make This Recipe
Mini Chicken Pot Pies are a quick and easy comfort food that everyone loves. These little pies are perfect for using up leftover chicken and are a fun, portable option for lunch or dinner. They are great for meal prep or as a comforting dish on a chilly evening. Plus, they can be made in just 30 minutes!
How to Make Mini Chicken Pot Pies
Ingredients:
- 3/4 cup chopped leftover chicken or 1 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
Directions:
- Preheat the oven to 375°F.
- In a medium bowl, combine the chicken, mixed vegetables, and cream of chicken soup. Stir well to mix everything together.
- Take the biscuit dough out of its package and separate each biscuit. Place them into the compartments of a greased muffin tin.
- Using your fingers, press down on the dough starting from the middle and move it up the sides of each muffin compartment, pushing the dough as high as it will go.
- Fill each compartment with the chicken and vegetable mixture, about 2 tablespoons for each.
- Bake in the preheated oven at 375°F for 20 to 25 minutes, or until they are golden brown and bubbly.
How to Serve Mini Chicken Pot Pies
Mini Chicken Pot Pies are best served warm. You can enjoy them on their own or serve them with a simple side salad for a complete meal. They also make a great snack or appetizer at parties!
How to Store Mini Chicken Pot Pies
If you have leftover Mini Chicken Pot Pies, store them in an airtight container in the refrigerator. They will stay fresh for 2 to 3 days. You can also freeze them for longer storage. Just make sure to wrap them tightly before placing them in the freezer. They can be reheated in the oven or microwave.
Tips to Make Mini Chicken Pot Pies
- For extra flavor, add herbs like thyme or rosemary to the filling.
- You can use any leftover cooked meat, such as turkey or pork, in place of chicken.
- If you want a crispier crust, bake the pies a few minutes longer, but keep an eye on them to avoid burning.
Variation
Try using different types of soup, such as cream of mushroom, for a different flavor. You can also add cheese to the filling for a cheesy twist!
FAQs
Can I use frozen chicken instead of cooked chicken?
Yes, you can use cooked frozen chicken as long as it’s fully thawed before adding it to the mixture.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to fill the biscuits and bake.
How do I know when the mini pot pies are done?
They are done when they are golden brown on top and bubbling around the edges. You can also insert a toothpick to check if the filling is hot in the center.
Mini Chicken Pot Pies
Ingredients
Filling Ingredients
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast fully cooked
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans) defrosted
Dough Ingredients
- 1 package refrigerated biscuit dough
Instructions
Preparation
- Preheat the oven to 375°F.
- In a medium bowl, combine the chicken, mixed vegetables, and cream of chicken soup. Stir well to mix everything together.
- Take the biscuit dough out of its package and separate each biscuit.
- Place the biscuits into the compartments of a greased muffin tin.
- Using your fingers, press down on the dough starting from the middle and move it up the sides of each muffin compartment, pushing the dough as high as it will go.
- Fill each compartment with the chicken and vegetable mixture, about 2 tablespoons for each.
Baking
- Bake in the preheated oven at 375°F for 20 to 25 minutes, or until they are golden brown and bubbly.