These mini chicken pot pies are incredibly simple to make with just 4 ingredients and can be ready in about 30 minutes. Pair them with a side salad for a quick and easy weeknight dinner!
How to make Mini Chicken Pot Pies:
- Chicken
- Mixed Frozen Vegetables
- Cream of Chicken Soup
- Refrigerated Biscuit Dough
You can substitute crescent roll dough for biscuit dough if you prefer, though biscuit dough is more convenient as it comes in individual circles.
This recipe is perfect for using leftover chicken—rotisserie, home-cooked, or freshly fried and chopped chicken breast. While canned chicken can be used in a pinch, fresh or leftover chicken offers better flavor.
For the vegetables, choose a mix that includes carrots, peas, green beans, and corn, and ensure they are mostly defrosted before cooking. Defrost in the microwave at 20% power for about 5 minutes.
Instructions For Mini Chicken Pot Pies:
1. Mix the cream of chicken soup, mixed vegetables, and chicken together.
2. Separate the biscuits and place each one into a greased muffin tin.
3. Press down the middle of the dough and stretch it up the sides of the muffin tin.
4. Fill each dough cup with about 2 tablespoons of the chicken mixture.
5. Bake at 375°F for 20 to 25 minutes until golden brown.
If the pies stick, use a knife to loosen the edges. Ensure your muffin pan has enough nonstick coating or use extra cooking spray to prevent sticking.
Monitor them closely as they bake; remove them once they start to brown. Overbaking can cause the edges to darken too much, though they will still be delicious.
Freezing and Storage Tips:
Can you freeze these?
This recipe is best enjoyed fresh. Without preservatives, the patty tends to break down if frozen.
How long will they keep in the fridge?
They can be stored in the fridge for up to 3 days. Reheat them in a pan for a crispy texture or in the microwave for a few seconds.
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Mini Chicken Pot Pies
These mini chicken pot pies are incredibly simple to make with just 4 ingredients and can be ready in about 30 minutes. Pair them with a side salad for a quick and easy weeknight dinner!
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
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the chicken, mixed vegetables, and cream of chicken soup. Stir well.
- Separate the biscuits and place them into the compartments of a greased muffin tin.
- Using your fingers, press down on the dough in the middle, then work it up the sides of each muffin compartment as high as it will go.
- Add approximately 2 tablespoons of filling to each compartment.
- Bake at 375°F for 20 to 25 minutes until golden brown and bubbly.
Notes
You can substitute refrigerated biscuit dough with refrigerated crescent roll dough if preferred. Just cut out circles or squares of the dough to fit into the muffin tin. Biscuit dough provides a salty and firm texture, while crescent roll dough gives a sweeter and softer texture.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 8g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
Maria T
Friday 23rd of August 2024
This is a great use of leftover chicken. Also so very easy! A big hit for the entire family!