Go Back
–+ servings
Mini Chicken Pot Pie

Mini Chicken Pot Pie

Delicious Mini Chicken Pot Pies made with chicken, mixed vegetables, and flaky biscuits, perfect for serving as a family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine American
Servings 8 pies

Equipment

  • muffin pan

Ingredients
  

  • 10 oz frozen mixed vegetables cooked
  • 1 cup diced cooked chicken
  • 10.5 oz condensed cream of chicken soup
  • 16.3 oz refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Instructions
 

  • Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • In medium bowl, combine vegetables, chicken, and soup; mix well.
  • Press each biscuit into a 5 ½-inch-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming a ¾-inch rim.
  • Spoon a generous ⅓ cup chicken mixture into each.
  • Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition

Serving: 1pie
Keyword chicken pie, Comfort Food, Easy Recipe, mini chicken pot pie
Tried this recipe?Let us know how it was!