Mini Chicken Pot Pies
Mini Chicken Pot Pies are an easy dinner recipe using precooked chicken, frozen mixed vegetables, cream of chicken soup and Pillsbury refrigerated biscuits.
Mini Chicken Pot Pies are chicken biscuit cups made using muffin tins.
These simple 4 ingredient chicken pot pies are sure to be a family favourite.
This chicken pot pie recipe takes about thirty minutes and produces eight small pot pies.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
To make these Pillsbury chicken pot pies, I started by dumping some precooked chopped chicken, thawed mixed vegetables and cream of chicken soup into a large mixing bowl.
I stirred until all of the ingredients were well combined and set the bowl aside.
I opened a package of Pillsbury Grands biscuits and pressed each biscuit out into a 5 inch circle.
I sprayed 8 muffin pan cups well with cooking spray.
I pressed each flattened biscuit into a muffin cup making sure there was a rim of dough sticking out above the cup.
I spooned the chicken mixture into the dough cups.
I baked the mini chicken pot pies until the crust was golden brown.
I removed the pot pies from the oven and allowed them to cool in the pan for a few minutes.
Then the mini chicken pot pies were ready to serve.
These refrigerated biscuit pot pies are a simple dinner recipe perfect for weeknights.
If you are looking for an easy chicken dinner recipe, then you need to try these Mini Chicken Pot Pies!
More Easy Recipes Using Pillsbury Biscuits You'll Love...
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make These Mini Chicken Pot Pies:
- 1 cup cooked chicken, diced or shredded
- 1 ½ cups mixed frozen vegetables, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (16.3 ounce) can refrigerated biscuits (8 count Grands)
How to Make Mini Chicken Pot Pies:
- Preheat the oven to 375F.
- Spray 8 muffin pan cups with baking spray and set aside.
- Dump the chicken, vegetables, and soup into a medium bowl.
- Stir until well combined and set aside.
- Open the tube of biscuit dough and press each biscuit into an approximately 5-inch circle.
- Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup.
- Fill the dough-lined cups with the chicken and vegetable mix.
- Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through.
- Allow the pies to cool in the pan for 2-3 minutes before serving.
- Enjoy!
Mini Chicken Pot Pies
Mini Chicken Pot Pies are an easy dinner recipe using precooked chicken, frozen mixed vegetables, cream of chicken soup and Pillsbury refrigerated biscuits.
Ingredients
- 1 cup cooked chicken, diced or shredded
- 1 ½ cups mixed frozen vegetables, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (16.3 ounce) can refrigerated biscuits (8 count Grands)
Instructions
- Preheat the oven to 375F.
- Spray 8 muffin pan cups with baking spray and set aside.
- Dump the chicken, vegetables, and soup into a medium bowl.
- Stir until well combined and set aside.
- Open the tube of biscuit dough and press each biscuit into an approximately 5-inch circle.
- Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup.
- Fill the dough-lined cups with the chicken and vegetable mix.
- Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through.
- Allow the pies to cool in the pan for 2-3 minutes before serving.
- Enjoy!
Notes
- Store leftovers in the refrigerator for up to three days. Reheat in a 300-degree oven for 10-15 minutes.
- This is a great recipe to use up any leftover cooked chicken you may have in the refrigerator. Rotisserie chicken is also a great, easy option for this recipe.
- Ensure the thickness of the biscuits is even when flattening them. You do not want the middle of the biscuit to be thicker than the edges as that will become the bottom of the pie and it will not cook evenly if it is too thick.
- I recommend using a metal muffin pan rather than a silicone one for this recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 178mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 6g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
