These easy mini chicken pot pies are a delightful, bite-sized version of a classic comfort food. Perfect for a quick weeknight dinner or a fun party appetizer, these pot pies are simple to make using just a few ingredients. The flaky biscuit crust pairs perfectly with the creamy chicken filling, making them an instant hit with family and friends.
Ingredients
For this recipe, you will need:
- 2 cans of refrigerated biscuits (8 count each can)
- 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
- 1 bag of frozen peas and carrots
- 1 can of cream of chicken soup
Instructions
- Prepare the Chicken: Start by preheating your oven to 375°F (190°C). While the oven is heating, cook the chicken breast. You can do this by boiling it in a pot of water for about 15 minutes, or until fully cooked. Once the chicken is cooked, remove it from the water and allow it to cool slightly. Then, shred the chicken into bite-sized pieces using two forks or chop it into small cubes.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, frozen peas and carrots, and the can of cream of chicken soup. Stir until all the ingredients are well mixed. The frozen vegetables will thaw as the mixture is stirred, which is fine since they will cook fully in the oven. The cream of chicken soup provides a rich and creamy base that binds the filling together.
- Prepare the Biscuits: Open the cans of refrigerated biscuits and separate them into individual biscuits. On a lightly floured surface, use a rolling pin or your hands to flatten each biscuit into a 4-inch circle. This will make it easier to fit the biscuit dough into the muffin tin.
- Assemble the Mini Pot Pies: Lightly grease a standard muffin tin with cooking spray or butter. Place each flattened biscuit into a muffin cup, pressing it down gently and letting the edges come up the sides to form a little cup. Fill each biscuit cup with a spoonful of the chicken mixture, being careful not to overfill. The filling should be level with the top of the biscuit cup.
- Bake: Once all the muffin cups are filled, place the muffin tin in the preheated oven. Bake the mini chicken pot pies for 15-20 minutes, or until the biscuits are golden brown and cooked through. The filling should be hot and bubbly.
- Cool and Serve: After baking, remove the muffin tin from the oven and allow the mini pot pies to cool in the tin for a few minutes. This will make it easier to remove them without breaking the biscuit crust. Serve warm, and enjoy!
Tips for Success
- Customize the Filling: Feel free to add other ingredients to the filling, such as chopped onions, mushrooms, or shredded cheese, for added flavor and texture.
- Use Leftover Chicken: If you have leftover cooked chicken or rotisserie chicken, you can use it instead of cooking a fresh chicken breast. This will save time and make the recipe even easier.
- Ensure Biscuits Are Fully Cooked: To avoid soggy bottoms, make sure the biscuits are fully cooked and golden brown before removing them from the oven.
Variations
- Turkey Pot Pies: Substitute the chicken with leftover turkey for a tasty way to use up Thanksgiving leftovers.
- Vegetarian Option: Omit the chicken and add more vegetables, such as corn, potatoes, or broccoli, to make a hearty vegetarian version.
- Crescent Roll Dough: If you prefer a different type of crust, try using refrigerated crescent roll dough instead of biscuits. Roll out the dough and cut it into squares to fit the muffin tin.
These easy mini chicken pot pies are a fantastic recipe for anyone who loves comfort food but doesn’t have a lot of time to spend in the kitchen. With just a few simple ingredients, you can create a delicious meal or snack that’s sure to satisfy. The convenience of refrigerated biscuit dough and frozen vegetables makes this recipe a go-to for busy weeknights or when you need to whip up something quick for guests. Enjoy the warm, comforting flavors of chicken pot pie in a fun, mini format!
