Description
Mini Chicken Pot Pies are a quick and easy dish perfect for using up leftover chicken.
Ingredients
Scale
- 3/4 cup cooked chicken, chopped
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn, green beans), thawed
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin.
- In a medium bowl, mix together the chicken, vegetables, and cream of chicken soup until well combined.
- Separate the biscuit dough and place one biscuit into each muffin cup.
- Press the dough down in the center and up the sides to form a cup.
- Spoon about 2 tablespoons of the chicken mixture into each dough cup.
- Bake for 20–25 minutes, until the biscuits are golden brown and the filling is hot and bubbly.
- Let cool slightly before removing from the pan.
Notes
- Biscuit dough gives a firmer, slightly salty crust.
- Refrigerated crescent roll dough can be used instead; it will result in a softer, slightly sweeter crust.
- Great for using up leftover cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 220
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: Mini Chicken Pot Pies, Chicken, Pot Pies, Easy Recipes