🕒 Time
- Prep: 10 minutes
- Bake: 20–25 minutes
- Total: ~35 minutes
🍽 Makes
8–10 mini pot pies
🧾 Ingredients
- 1 package refrigerated biscuit dough (8–10 biscuits)
- 1 cup cooked chicken, diced or shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
Optional additions:
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- ½ cup shredded cheddar or mozzarella cheese
👩🍳 Instructions
-
Prep dough
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Flatten each biscuit into a 4–5 inch circle and press into muffin cups, forming a small crust. -
Make filling
In a bowl, mix:- Cooked chicken
- Cream of chicken soup
- Mixed vegetables
- Optional seasonings or cheese
-
Fill cups
Spoon filling evenly into each biscuit-lined cup. -
Bake
Bake 20–25 minutes, until biscuits are golden brown and filling is bubbly. -
Cool & serve
Let rest 5 minutes before removing from pan.
🌟 Tips & Variations
- Extra creamy: Add 2–3 tbsp milk or cream
- Turkey swap: Use leftover turkey
- Cheesy top: Sprinkle cheese during last 5 minutes
- Freezer-friendly: Freeze baked pies up to 2 months
Would you like a homemade cream sauce, air fryer version, or low-carb mini pot pies next? 😊
