Easy Mini Chicken Pot Pies
These Easy Mini Chicken Pot Pies are a quick and satisfying meal, perfect for busy weeknights. With a creamy chicken filling and flaky biscuit crust, they are sure to please the whole family.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 can cream of chicken soup
- 2 cans of refrigerated biscuits (8 count each can)
- Cooking spray for pan
- 1/2 pound of boneless, skinless chicken breast
- 1 bag frozen peas and carrots
Instructions
- Preheat oven to 350°F (175°C) and spray a muffin tin with cooking spray.
- Chop chicken into small bite-sized pieces. Cook over medium-high heat until no longer pink. Add any desired spices. Remove from heat.
- Stir frozen peas and carrots and cream of chicken soup into the pan with the cooked chicken. Set aside.
- Open biscuits and flatten each one to make them thin enough to fit into the muffin cups. Fill each flattened biscuit with the chicken mixture.
- Bake in the preheated oven for 30-35 minutes or until the biscuits are golden brown.
- If you only use 1 can of biscuits, keep the recipe the same and freeze the unused portion of the chicken mixture for up to 2 months.
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg