Easy Mini Chicken Pot Pies
Chicken pot pie is a classic comfort food that never fails to warm you up on a cold day. This recipe for easy mini chicken pot pies takes all the delicious flavors of a traditional pot pie and turns them into individual servings that are perfect for a quick and satisfying meal. These mini pot pies are not only delicious but also incredibly simple to make, making them a great option for a weeknight dinner or a weekend lunch.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Roll out the biscuit dough and cut into circles that will fit into the wells of a muffin tin.
- Press the biscuit dough circles into the wells of the muffin tin, making sure to leave some overhang.
- Spoon the chicken mixture into each biscuit dough-lined well.
- Fold the overhang of the biscuit dough over the top of the chicken mixture to create a mini pie crust.
- Bake in the preheated oven for 20-25 minutes, or until the biscuit crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool slightly before serving.
Find it online: https://www.recipeweaver.com/easy-mini-chicken-pot-pies/