Mini Chicken Pot Pies
Quick and easy comfort food, perfect for using up leftover chicken and ideal for meal prep.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2 to 3 days or freeze them for longer storage. To enhance flavor, consider adding herbs like thyme or rosemary, and feel free to use different types of cooked meat or soup for variations.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 36gProtein: 15gFat: 12gSaturated Fat: 4gSodium: 800mgFiber: 2gSugar: 2g
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